How can you say no to a breakfast cookie? Oatmeal, bananas, cranberries, coconut… those are all breakfast foods, right? Cookies for breakfast? Heck yeah I’ll take two! 😉
Ingredients
1 1/2 cups oats {I used quick}
3/4 cup unsweetened coconut flakes
1/2 teaspoon salt
3/4 cup pecans, chopped
1/2 cup dried cranberries
3 ripe bananas, mashed
1/4 cup coconut oil, melted
1 tablespoon agave
1 teaspoon vanilla extract
Directions
Preheat oven to 350 F. In a medium mixing bowl, combine oats, coconut, salt, pecans, and cranberries. Mix in bananas, oil, agave nectar and vanilla and sit until well combined.
Using a 2 tablespoon cookie dough scoop, scoop balls of dough on to a cookie sheet. Press dough down slightly and bake for 20 minutes or until golden brown. Enjoy.
*Makes 2 dozen cookies
Looking to get your cookie fix? Check out more Cookie Recipes.
Charles Sifers says
These are probably pretty tasty cookies, but they would be a terrible breakfast. They are loaded with carbs and some good fats, but 3/4 cup of pecans only has a little over 7 grams of protein.
Divide that up over 2 dozen cookies, and it is virtually nonexistent.
Of course, if these cookies are eaten with a large glass of cow’s milk , then that would help.
Adding a good quality protein powder to the recipe would help. I do this for a lot of recipes, especially pancakes and muffins that I make for breakfast. Look for a complete protein, not a simple whey.
I realize that this would be a convenience food, and not something one would have every day, but eating lots of carbs in the morning is an overall bad idea, especially for anyone who would like to maintain a healthy weight and blood sugar.
Heidi says
What about adding some eggs to the recipe? That would add protein,but would it wreck the cookies. I’ll have to try, as I am always on the lookout for a quick, nutritious breakfast for my gaggle of kids.
Jacki says
These cookies sound so yummy! Gluten free and all. Wash them down with a glass of almond milk and call it sweet breakfast!
Simone says
I made these this week. Big hit!! At least with me, my almost 2 year old daughter and my mom. My step-dad thought they were ok. Not enough sugar for him. That’s ok more for the rest of us!! Thanks for the great recipe 🙂
Mavis Butterfield says
Thanks Simone, I’m glad you liked them. 🙂
Karen says
This recipe rocks! I accidentally forgot the nuts, I was going to use almonds, and I even threw in a half cup of chopped dried apples! There is so much you can do and alter with this recipe. Vegan and totally fun for my year old to make!
Bonnie says
I now make these every week. Makes a great grab and go snack. I also put them in my husbands lunch. A handful of nuts and some raw veggies and another banana and he’s good to go.
Fran says
What about adding tiny amount of brown sugar and cinnamon?
Mavis says
You absolutely could and I’m sure they would be super tasty!
Saah says
Yum! These are delicious! We had to skip the pecans ( no tree nuts at our house) but added sunflower seeds and some hemp hearts. I bet these would be amazing crumbled over a bowl of greek yogurt if you’re worried about protein.
Mavis says
Love the substitution! And the greek yogurt idea sounds amazing!
Chris M says
I’ve made these several times, now and really enjoy having them! I do keep them in the refrigerator, though; or, I freeze them. They freeze beautifully. I pull out one or two and I’m on my way.
Fiona Chain says
Hi Mavis, how much blueberries do you add ? You mention blueberries in the method but not in the ingredients.
Kind regards
Fiona
Mavis Butterfield says
You add cranberries, not blueberries. 🙂
Lucy says
Can anyone suggest a substitute for the banana? My family doesn’t like anything with banana baked in it.
Elsie says
The city I live in uses the pink flamingos here, anonymously placing them in a members front yard at night. Then the member donates to a charity.
After a week, they move the birds on. It is nice to see them around at different yards. Northern California