Breakfast is one of the hardest meals to plan for when you're having overnight guests, who tend to get up at different times. To the rescue: These scrumptious breakfast cookies. Bake them ahead and they'll be ready no matter what time your company wanders into the kitchen.
Recipe courtesy of Amanda Rettke
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Blueberry-Coconut Breakfast Cookies
Total:
1 hr
Active:
5 min
Yield:
about 24 cookies
Level:
Easy
Total:
1 hr
Active:
5 min
Yield:
about 24 cookies
Level:
Easy

Ingredients

Directions

Special equipment: A 2 1/2-inch round cookie cutter

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. 

Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate. 

Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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