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Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
These Flourless Oatmeal Coconut Breakfast Cookies are bursting with banana, oats, vanilla, coconut, cacao nibs and walnuts. How could so much flavor be packed into one tiny cookie?
These are the ultimate #BrunchWeek cookies, using ingredients from four of our #Brunchweek sponsors — Bob’s Red Mill, Nielsen-Massey, Pacari Chocolate and California Walnuts. Flourless Oatmeal Coconut Breakfast Cookies are great for on-the-go breakfast or a mid-afternoon snack, or they make a delicious addition to your brunch dessert table. Because we all know brunch requires dessert. Obviously!
What happens when you throw a bajillion ingredients into a bowl, stir ’em together, plop ’em onto a Silpat baking mat and bake ’em? You get soft, chewy, super awesome cookies that won’t last more than a day or so on the counter. Experiments in the kitchen are always so much fun, especially if they turn out like these Flourless Oatmeal Coconut Breakfast Cookies!
I brought a few of these to my spin class on a Sunday morning to give to the ladies after class (they are healthy!) and everyone loved them. What’s not to love about a healthy cookie that you can eat for breakfast or brunch?! If there’s one thing I love, it’s bringing my sweet treats to my friends and family for them to enjoy. It brings a smile to my face to see others take that first bite into something delicious. It makes me happy to make others happy — and dessert seems to do the trick!
Like I said, these Flourless Oatmeal Coconut Breakfast Cookies are the ultimate #Brunchweek cookie, making them totally appropriate to share on our last day. It’s been so much fun sharing yummy brunch ideas with you all week! I hope you’re all inspired to host your own brunch soon — and I hope you’ll use our recipes!
And don’t forget to enter our #Brunchweek giveaway! We are giving away some awesome prizes from our sponsors. Click here to enter!
- 2 ripe bananas, mashed
- 2 cups Bob’s Red Mill Gluten Free Oats
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 1/4 cup California Walnuts, chopped
- 2 oz. Pacari Dark Chocolate Covered Cacao Nibs
- 1/2 cup shredded coconut
- 1 tsp cinnamon
- 1/4 cup coconut oil
- Preheat the oven to 400 degrees. Line a baking sheet pan with parchment paper or a silicone baking mat and set aside.
- Combine all ingredients into large box and mix well.
- Use a medium cookie scoop to portion out cookies onto the baking sheet pan.
- Bake for 10 minutes.
- Allow cool for 1-2 minutes before transferring to a wire rack to continue cooling completely.
Thank you for joining us this week – we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!
BrunchWeek Beverages:
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosas from {i love} my disorganized life
BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It’s Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear’s Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner.
BrunchWeek Fruits, Vegetables and Sides:
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.
BrunchWeek Desserts:
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections.
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip
Disclosure: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
