This recipe for breakfast cookies is made with coconut oil and almond flour. Add in dried cherries & pecans for a tasty way to start your day.
I have never baked with coconut oil. So when a fellow blogging friend shared her recipe on Instagram, for a blueberry pie with a coconut oil crust, I was intrigued.
I thought it would be fun to make a healthy cookie that you could eat for breakfast on the go.
I used coconut oil, dried cherries, pecans and oats. And, I tried using almond flour for the first time, making the cookie gluten free.
Update: This recipe contains oats. I found out from a friend who has coeliac disease that oats in general are not gluten free. She states that there are some oats that are gluten free on the market. However, you could easily remove the oats from the recipe and the cookie would still taste great.
They were absolutely delicious! They reminded me of my pumpkin spice cookies, dense and chewy.
They were a little flimsy and flat. I also tried making them into little loaves but they didn't hold up as well. The second time around I added an additional 1/2 cup of the almond flour (reflected in the recipe below).
As you can see they look great. They are still chewy but not as flat as the previous batch and they and hold together well.
If you want to try Diane's blueberry pie with coconut oil, you can find it here.
- 2.5 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup firmly packed brown sugar
- 1 cup coconut oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped dried cherries
- 1 cup chopped pecans
- 1 cup oats
- Combine flour, baking soda and salt in a bowl. Set aside.
- In a mixing bowl combine brown sugar and coconut oil. Mix on medium speed until well combined.
- Add eggs, one at a time and beat well.
- Add vanilla and mix well.
- Add 1/2 of the flour mixture. Mix well
- Add the remaining flour, mix well.
- Fold in cherries, pecans and oats.
- Drop large teaspoons or a cookie scoop onto baking sheets
- Cook at 350 degree for 8 mins. I like to bake them for 4 minutes and then have the cookie sheets trade racks for another 4 mins.
- Cool on baking racks and serve or keep in an airtight container.
- You can make small loaves instead of cookies. In this case you may need to increase the cooking time for the loaf to cook all the way through.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 75mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.