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Blueberry Coconut Breakfast Cookie

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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


  • 1 none cooking spray
  • 1 1/2 cup oats, dry
  • 1 cup coconut flakes
  • 1 tablespoon flaxseed, ground
  • 1/2 teaspoon salt
  • 3/4 cup pecans, chopped
  • 1 cup dried blueberries
  • 3 medium banana
  • 1/4 cup coconut oil
  • 3 teaspoon honey
  • 1 teaspoon vanilla extract


  • 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

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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?