Blueberry Coconut Breakfast Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

Steps:

• In a mixer cream together Smart Balance butter spread, eggs, milk, vanilla, salt, baking powder, cinnamon, lemon juice and both sugars. Slowly add oats and flour. When all ingredients are well mixed add coconut and blueberries.
• Drop by spoonfuls onto a cookie sheet coated with cooking spray and bake in a 350 degree F oven for 12 minutes.

Steps:

• Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
• Combine oats, coconut, flax seeds, salt, pecans, and blueberries in a large bowl. Mix in mashed bananas, oil, agave nectar, and vanilla until well combined.
• Press 2 tablespoons of mixture into whatever small cookie cutter shape you'd like (2 inch cutter works). Bake at 350 for 15-20 minutes, or until fragrant and golden.
• NOTE: You can substitute sweetened coconut for unsweetened, but if doing so, OMIT AGAVE NECTAR. The sweetness from the coconut will be plenty to flavor the mixture.