Healthy granola breakfast cookies are full of oats, dried blueberries, coconut & nuts & taste so good you'll think you're having dessert for breakfast!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cookies
Author Linda Warren


  • 1-1/2 cups old fashioned rolled oats (use gluten-free if necessary)
  • 1 cup sweetened coconut flakes
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 cup brown sugar
  • 1/4 cup almond flour
  • 1/2 cup dried blueberries
  • 1/2 cup pecans, chopped (walnuts work well here too)
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Dark chocolate, melted (optional)


  1. Preheat oven to 350 degrees. Line cookie sheets with a silpat or parchment paper.
  2. In a large bowl, mix together oats, coconuts, spices, sugar and almond flour. Add in dried fruit and nuts. Stir well.
  3. In a small bowl, whisk together eggs, coconut oil and vanilla. Stir into dry ingredients.
  4. Using a round cookie cutter, press about 2 Tablespoons dough into cutter. Press down to pack then life off cookie cutter. You can also just shape into balls and press firmly down onto cookie sheet, rounding to form a 2" circle. Just make sure they are pressed firmly together.
  5. Bake for 18-20 minutes or until the edges are slightly browned. Place cookie sheets on wire racks to cool.
  6. If using a chocolate drizzle, place in microwave safe dish and heat in microwave in 30 second increments, stirring in-between, until melted.
  7. When cookies are cool, drizzle melted chocolate over the top. Let harden then place in tightly sealed container.