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Breakfast Cookies

These gluten free and dairy free cookies are soft, slightly sweet, and nutty, but denser than your typical cookie. They are easy to make ahead and are great for a quick breakfast or snack. You can adjust this recipe to suit your preferences. Swap out the blueberries and chopped pecans with your favorite dried fruit or chopped nuts. To make these more decadent, try adding a ¼ cup – ½ cup chopped dark or white chocolate. Additionally, we prefer to use refined coconut oil in this recipe but if you’d like to increase the coconut flavor you may use unrefined coconut oil instead.

Yield: About 1 dozen cookies


1 1/3 cup (186 g) Cup4Cup Wholesome Flour
1 cup (100 g) old-fashioned gluten free oats
½ cup (40 g) unsweetened coconut flakes
½ teaspoon (2 g) baking soda
1 teaspoon (2.5 g) kosher salt
½ cup (110 g) packed brown sugar
½ cup (110 g) refined coconut oil, melted
1 large egg
1 teaspoon (5 g) vanilla extract
½ cup (75 g) dried blueberries
¼ cup (30 g) chopped pecans


  1. Preheat oven to 350°F.
  2. In a mixing bowl combine the Cup4Cup Wholesome Flour, oats, coconut, baking soda, and salt. Whisk together.
  3. In a separate bowl, mix together the brown sugar with the melted coconut oil. Add the egg and vanilla extract. Whisk until smooth. Add the flour mixture to the bowl and stir until the dough comes together. Fold in the dried blueberries and chopped pecans. The dough will be a little loose, chunky and a bit drier than normal cookie dough.
  4. Scoop cookie dough into 1 to 1.5 inch balls onto parchment lined baking trays and placing them at least 1 inch apart. Press each dough ball down with the palm of your hand so it is approximately 2 inches in diameter and ½ inch tall. The cookies will not spread very much during baking.
  5. Bake for about 12-15 minutes and until the cookies are golden brown on the edges and cooked through.
  6. Cool on baking trays to room temperature. Store cooled cookies in an airtight container.