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Blueberry Coconut Breakfast Cookie


These delicious, wholesome cookies are bursting with berry flavor, toasty coconut, and whole grain oats. Make them ahead for a quick and kid-friendly breakfast or lunchbox add-in!

Blueberry Coconut Breakfast Cookie

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Course: Breakfast
Cuisine: American
Keyword: Blueberry Coconut Breakfast Cookie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15
Calories: 219kcal



  • Preheat oven to 350° F. Spray a baking sheet with cooking spray and set aside.
  • Combine oats, coconut, flax, salt, pecans, and blueberries in a large mixing bowl.
  • Mash 3 very ripe bananas and and to a separate, smaller bowl. Stir in oil, honey, and vanilla.
  • Add the banana mixture to the oats and mix until well combined.
  • Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter, then place on the prepared baking sheet. Continue with remaining mixture until all batter has been used.
  • Bake for 20 minutes or until fragrant and golden. Allow to cool on the pan before serving.
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Calories: 219kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 96mg | Fiber: 4g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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These sound delicious! Could you use frozen blueberries in these? Or is there a way to alter it to use them?