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.
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  • Level: Easy
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: about 24 cookies
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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
  1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. 
  2. 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. 
  3. 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.

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