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.
Provided by Amanda Rettke
Time 1h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- 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.
BREAKFAST COOKIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 servings
Number Of Ingredients 16
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!
BLUEBERRY COCONUT PECAN BREAKFAST COOKIES
Everyone is looking for a quick, nutritious breakfast - especially one you can eat on-the-go. These are it! Packed with good stuff, and sweet enough to even get the kids to want them.
Provided by Phyllis Gesch @zachsbiggestfan
Categories Other Breakfast
Number Of Ingredients 10
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.
BLUEBERRY COCONUT COOKIES
Make and share this Blueberry Coconut Cookies recipe from Food.com.
Provided by twilliams924
Categories Drop Cookies
Time 27m
Yield 20 cookies, 1 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 3924.1, Fat 179.8, SaturatedFat 83.7, Cholesterol 425.5, Sodium 3160.5, Carbohydrate 522.5, Fiber 60.3, Sugar 216.8, Protein 82.2
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
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- Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
- 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.
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