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Wednesday
Oct172012

Bon Appétit Feature! And Cherry Coconut Breakfast Cookies!

Pumpkins!  Exciting news from the Blue-Eyed kitchen!  If you aren't like us and visit the amazing fabulous Bon Appétit website daily, then let us give you a reason to check it out...US!  Hey we're shameless self promoters.  These Blue-Eyed's have two delectable recipes featured in bon appétit's article on HOMEMADE HALLOWEEN CANDY

If that's not enough to see you then we don't know what is.  Make some candy and enjoy yourself.  Turn off the porch lights and pretend you're not home as you dig into homemade Peppermint Patties and Almond Joys.  No judgement.

And now - onto the breakfast cookies.  Uh yeah, so we were kinda sold at the mere utterance of breakfast and cookie in the same breath.

Disclaimer: We may or may not (cough may cough) have eaten actual cookies for breakfast at one point in our lives.  As in Pepperidge Farm Sausalito's.  But it was a long time ago.  Like years.  Like in college.  Or last week.

So this is what happens most mornings. 

You wake up, you're mad you had to wake up, then you have to get ready, then you have to go to work, battle your way through the subway, stand in line forever at Starbucks (seriously WHAT coffee drink takes that long to make!?), and then, THEN, you have to be all adult and start your day off right with like oatmeal or Greek yogurt or a piece of corrugated cardboard with sugar free jelly.

But what if you got to have a cookie instead?  Uh yeah, like a cookie cookie. 

Ok maybe more like a dried fruit, nuts and coconut cookie, but hey, it's shaped like a cookie.  And there is absolutely nothing stopping you from adding some chocolate chips to these bad boys.

We totally thought about it.

Don't you think that would help you start your day off right?  Be in a lovelier mood, help an old lady across the street, spend the day volunteering and solving world peace?

We know.  We think so too.

Cherry Coconut Breakfast Cookies
Makes 8 large cookies
Adapted from Kumquat Blog

Print Recipe

1 1/2 cups rolled oats
1 cup dried coconut flakes
1 tablespoon flaxmeal
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup dried cherries
1/3 cup raw pumpkin seeds
3 ripe bananas, mashed
1/4 cup coconut oil, warmed*
1 tablespoon honey
2 teaspoons vanilla extract

*You want the coconut oil to be liquid, so just warm it in the microwave for 20 seconds if it's solid.

Preheat oven to 350 F.

Combine oats, coconut, flaxmeal, salt, pecans, cherries & pumpkin seeds. Stir in bananas, coconut oil, honey and vanilla until well combined.

Press 1/3 cup of mixture into a large round cookie or biscuit cutter (we used a 3 inch biscuit cutter) onto a baking sheet lined with parchment paper. Continue making cookies until all of the mixture has been used.

Bake cookies for 25 minutes until edges are golden. Cool for 5 minutes on baking sheet then transfer to a cooling rack to cool completely.

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Reader Comments (7)

Would this recipe work if it were baked in a sheet pan? Thanks!

October 22, 2012 | Unregistered CommenterAnne

Let me restate my question, would this recipe work if all of the batter were pressed into a sheet pan (9 X 13?) and then cut into individual pieces?

October 22, 2012 | Unregistered CommenterAnne

Hi Anne! Yes we think this recipe would work pressed into a sheet pan. We're not 100% sure on what size would be best to get the same thickness (8x8 square or 9x13), but they should bake up just as deliciously regardless!

October 22, 2012 | Registered CommenterBlue Eyed Bakers

I had to leave a comment. I bake often!! I have two little girls, 3 and 5, and am always looking for recipes that I feel good about sharing with my girls as well as satisfying my epic sweet tooth. It is not always an easy balance to achieve. I have tried several recipes similar to this, all with moderately satisfying results. So I decided to give this recipe a try. These cookies are AWESOME!! I made a batch yesterday and another batch today. I did add chocolate chips, but I am sure they are wonderful without them as well. This recipe is a keeper. Thank you!

October 22, 2012 | Unregistered CommenterHeather

Congrats on the Bon Appetit feature! That's AWESOME!

October 23, 2012 | Unregistered CommenterKarly

I have a muffin top pan, do you think this recipe would work in that type of pan?

December 7, 2012 | Unregistered Commenternancy

Hi Nancy - Yes a muffin top pan would work wonderfully!

December 7, 2012 | Registered CommenterBlue Eyed Bakers

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