Blueberry Coconut Pecan Breakfast Cookies

When I came across this recipe I had to read it twice. I was skeptical with a capital S that you could bake cookies with mashed bananas. What? Really? But the picture was so inviting that I had to give it go. And I am so glad that I did!

I made a few modifications to the recipe ( by now you know that as hard as I try to follow directions I´ve always got to tweak something). I added 1/2 cup more of coconut flakes and omitted the salt. I also added 3 tablespoons of chia seeds. I wanted a bit more sweetness so I used about 1/2 cup of rice syrup.

I didn´t have 3 bananas and how is that clear anyway? I mashed 1 cup worth of banana and it worked fine.

The hardest part of this recipe is not eating all the dried blueberries before using them in the cookies. Have you tried dried blueberries? Out of this world.

My cookies didn´t come out looking as pretty as the photo — I couldn´t be bothered with using a cookie cutter mold… can you blame me?

Keep an eye on them while they are baking. I burnt the first batch.

Recipe and photo credit:


▪ 1 1/2 cups gluten-free rolled oats

▪ 1 cup unsweetened coconut flakes

▪ 1 tablespoon golden flaxmeal

▪ 1/2 teaspoon salt

▪ 3/4 cups coarsely chopped pecans

▪ 1/2 cup dried blueberries

▪ 3 very ripe bananas mashed

▪ 1/4 cup coconut oil warm enough to be liquid

▪ 1 tablespoon honey or agave nectar

▪ 1 teaspoon vanilla extract

▪ Cooking spray


1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

2. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

3. Bake at 350° for 20 minutes or until fragrant and golden. Cool on pan.


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