Blueberry Coconut Breakfast Cookies Recipes

BLUEBERRY COCONUT COOKIES

Blueberry Coconut Cookies image

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

Ingredients

2/3 cup Smart Balance butter spread
2 eggs
1/2 cup skim milk
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup sugar
1/2 cup brown sugar
2 cups old fashioned oats
2 cups whole wheat flour
1 cup coconut
1 cup dried blueberries

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

BREAKFAST COOKIES

Breakfast Cookies image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 18 servings

Number Of Ingredients 16

Ingredients

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

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!

GLAZED BLUEBERRY COCONUT CAKE-COOKIE

Glazed Blueberry Coconut Cake-Cookie image

This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.

Provided by The Writing Baker

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup buckwheat flour
¾ cup white sugar
½ cup almond meal
⅓ cup oats
¼ cup coconut flakes
½ teaspoon baking powder
½ teaspoon salt
¼ cup coconut oil
¼ cup yogurt
¼ cup grapeseed oil
3 tablespoons milk
⅓ cup fresh blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 33.5 g, Cholesterol 0.9 mg, Fat 17.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 186.6 mg, Sugar 20.7 g

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