Coconut Breakfast Cookies Recipe

Today is the day that voting opens for the Next Food Blog Star. Oh boy. I have been popping in at other blogs around the blogosphere reading their entries (see mine here) and I am so inspired to be the best food blogger I can be. I hope you will check out my profile (or others) and vote (please vote for me! but if you like someone else’s better, vote for them). I have discovered a lot of very cool bloggers thanks to this challenge.

Good luck to all! Go vote!

Now that I’m done being sappy, I will share with you the cool breakfast cookie recipe that I created last week – these little guys are fun to eat for breakfast. They’re coconutty, dense/moist, but not too heavy, and not too sweet. They’re not the ubiquitous “breakfast cookie” seen on nearly every single healthy living blog (yes I’ve made it); they are much different and do not involve oatmeal. (They do involve coconut; I am obsessed with coconut lately. Sorry Kim and Dad! I think it is delicious.)

These are also very cool because they use a method I like to call “stovetop baking“. I did this once before, and made soda biscuits – which reminds me – must make those again.

Maggie’s Coconut Quinoa Breakfast Cookie – Stovetop Baking!


  • 1 and 2/3 cups quinoa flakes (I am sure you can substitute with some other grain, but I had quinoa flakes and wanted to use them)
  • 2/3 cup grated coconut (unsweetened)
  • 1 tablespoon coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon stevia (or more of a different sweetener – I used Trader Joe’s stevia here)
  • 1.5 cups almond milk (I used vanilla unsweetened)
  • 2 whole eggs


  1. Preheat your griddle over low heat. (My griddle is nonstick, so I don’t use oil/butter when I use it. You should use oil if yours is not nonstick.)
  2. Mix together the dry ingredients – flakes, coconut, salt, stevia. Add the oil and almond milk; stir. Beat the eggs together and then add them in and mix some more.
  3. Drop 1/2 cupfuls of batter onto the griddle. Cook on the first side for 5 minutes.
  4. Flip the cookies and cook on the other side for another 5 minutes.
  5. Makes 15 breakfast cookies.

You can have about 5-6 of these for a good breakfast (they’re not that big) – very filling, and definitely a yummy thing to wake up to. I like spreading them with a little bit of butter.


9 Comments on Coconut Breakfast Cookies Recipe

  1. Mimi
    20 September, 2010 at 4:48 pm (6 years ago)

    Such a cool idea! These sound a lot like pancakes, but with a new, innovative twist! I also like the idea, because it sounds like there are a lot of different mix-ins possible. (:

    • Maggie
      22 September, 2010 at 2:40 pm (6 years ago)

      @Mimi: Yes there are! I want to try with some dark chocolate chips.

  2. Christina (Dinner at Christina's)
    20 September, 2010 at 4:55 pm (6 years ago)

    I voted for you Maggie!

    About the votes- as many people advance to the next round (ie 400 to round 2, 100 to round 4, 12 to round 9, etc) is how many votes you have. This goes for both featured publishers and others who just registered. So for this round we ea. have 400 votes to give! 🙂

    • Maggie
      22 September, 2010 at 2:53 pm (6 years ago)

      @Christina: Makes sense! Thank you 🙂

  3. April
    20 September, 2010 at 7:07 pm (6 years ago)

    These look so yummy!!! Thanks for posting 🙂

  4. brandi
    21 September, 2010 at 9:37 am (6 years ago)

    yum – those look great!

    and I voted! 🙂

  5. Katie Letts
    21 June, 2011 at 9:18 am (6 years ago)

    This recipe is fantastic! I added currants for extra umph, and now these breakfast cookies are my go-to meal before work. Thanks, Maggie!

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