Blueberry-Coconut Breakfast Cookies

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.]

Total Time:
1 hr
5 min
30 min
25 min

about 24 cookies

  • Cooking spray
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup sweetened coconut flakes
  • 1/2 teaspoon salt
  • 2 very ripe bananas, mashed
  • 1/4 cup coconut oil, warm enough to be liquid
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup frozen blueberries
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    This recipe is featured in:

    Ultimate Baking Guide