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–+ servings

Coconut-Pecan Breakfast Cookies

Craving a sweet breakfast that doesn’t leave you hungry an hour later? Coconut-pecan breakfast cookies might just be your new favorite morning hack.
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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1 cup old-fashioned oats
  • 1¼ cups pecans chopped (divided
  • ¾ cup shredded coconut divided
  • ¾ cup chocolate chips divided
  • 2 cups flour
  • 1 cup butter softened
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla

Instructions
 

  • Heat your oven to 350°F. Line your baking sheets with parchment paper.
  • Beat butter with both sugars until it’s light and fluffy. Add eggs and vanilla, mixing well.
  • Stir in flour, then fold in oats, 1 cup pecans, ½ cup coconut, and ½ cup chocolate chips.
  • Scoop out ¼ cup portions of dough and drop them onto the sheets, leaving about 2½ inches between each one.
  • Press each mound down to about ¾-inch thick. Top with the rest of the pecans, coconut, and chocolate chips.
  • Bake for 12-15 minutes, or until the edges are golden brown.
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