Blueberry Breakfast Cookies.

If you’re searching for a deliciously wholesome way to kickstart your morning, look no further than these Blueberry Breakfast Cookies. Packed with nutritious ingredients and bursting with flavor, these cookies strike the perfect balance between indulgence and healthy eating. Perfect for busy mornings, they are easy to grab and go, making them an ideal breakfast or snack option. With the delightful combination of blueberries, oats, and a hint of chocolate, these cookies will leave you feeling satisfied and energized. Let’s dive into why these Blueberry Breakfast Cookies have become my absolute favorite!

Why It’s My Go-To

These Blueberry Breakfast Cookies are my go-to recipe because they are incredibly versatile and can be enjoyed at any time of the day. Whether you are rushing out the door in the morning or looking for a mid-afternoon pick-me-up, these cookies have got you covered. They are not overly sweet, allowing the natural flavors of the blueberries and bananas to shine through. Additionally, the use of wholesome ingredients means that I can feel good about what I’m eating. Plus, they are easy to make, and the aroma that fills your kitchen while they bake is simply irresistible!

Ingredient Rundown

To make these delightful Blueberry Breakfast Cookies, you’ll need the following ingredients:

• 2 cups old-fashioned rolled oats: Provides a hearty base and plenty of fiber.
• 1 cup whole wheat pastry flour or all-purpose flour: Adds a soft texture, while whole wheat flour brings in extra nutrients.
• 1/3 cup ground flaxseed: A great source of omega-3 fatty acids and adds a nutty flavor.
• 2 tablespoons light brown sugar: Just the right amount of sweetness to complement the other flavors.
• 1/2 teaspoon baking powder: Helps the cookies rise slightly.
• 1/2 teaspoon baking soda: Works with the acid in the recipe to create a fluffy texture.
• 1/2 teaspoon ground cinnamon: Adds warmth and depth of flavor.
• 1/4 teaspoon salt: Enhances the overall flavor.
• 2 ripe bananas, mashed: Acts as a natural sweetener and binder.
• 1 large egg, lightly beaten: Provides structure and richness.
• 2 1/2 tablespoons coconut oil, melted: Adds moisture and a hint of tropical flavor.
• 2 1/2 tablespoons unsalted butter, melted: For a rich and buttery taste.
• 3 tablespoons buttermilk: Contributes to the tender texture.
• 2 teaspoons vanilla extract: Enhances the sweetness and flavor profile.
• 1 cup fresh blueberries: Bursting with flavor and antioxidants.
• 1/2 cup toasted sliced almonds: Adds a delightful crunch and nutty taste.
• 3 ounces dark chocolate, chopped: For a decadent touch of sweetness.

Must-Have Equipment

Before we get started, make sure you have the following equipment on hand:

• Mixing bowls: For combining your dry and wet ingredients.
• Measuring cups and spoons: Precision is key to achieving the perfect cookie.
• Baking sheet: A sturdy base for baking your cookies.
• Parchment paper: To line your baking sheet for easy cleanup and to prevent sticking.
• Spatula: For mixing and scooping your cookie dough.

Cooking Blueberry Breakfast Cookies: The Process

Now, let’s get into the step-by-step process of making these scrumptious Blueberry Breakfast Cookies.

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly golden.

Step 2: Prepare the Baking Sheet

Line your baking sheet with parchment paper. This will help prevent the cookies from sticking and make for easier cleanup.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the old-fashioned rolled oats, whole wheat pastry flour, ground flaxseed, light brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure all the dry ingredients are evenly distributed.

Step 4: Prepare the Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add the beaten egg, melted coconut oil, melted unsalted butter, buttermilk, and vanilla extract. Mix until well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense cookies.

Step 6: Add Blueberries and Chocolate

Gently fold in the fresh blueberries, toasted sliced almonds, and chopped dark chocolate. The blueberries will add a juicy burst of flavor to each bite!

Step 7: Scoop the Dough

Using a tablespoon or a cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking!

Step 9: Cool Down

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Holiday-Friendly Variations

These Blueberry Breakfast Cookies are incredibly versatile. Here are some holiday-friendly variations to consider:

• Pumpkin Spice Blueberry Cookies: Add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin spice for a fall twist.
• Chocolate Chip Cranberry Cookies: Substitute blueberries with a mix of dried cranberries and chocolate chips for a festive touch.
• Nutty Maple Blueberry Cookies: Replace the almonds with walnuts and drizzle some maple syrup into the dough for a holiday flavor.
• Orange Zest Blueberry Cookies: Add the zest of one orange to the dough for a refreshing citrus flavor.

What Not to Do

To ensure your Blueberry Breakfast Cookies come out perfectly, keep these tips in mind:

• Do not overmix the dough; it can lead to tough cookies.
• Avoid using frozen blueberries, as they will add excess moisture and can lead to soggy cookies.
• Do not skip the resting time after baking; letting them cool properly helps them firm up.
• Make sure your bananas are very ripe for the best natural sweetness and flavor.

Meal Prep & Storage Notes

These Blueberry Breakfast Cookies are perfect for meal prep! Here’s how to store them:

• Store the cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They can last up to 3 months in the freezer.
• When ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds.

Quick Q&A

Can I substitute the flour with gluten-free flour?

Yes! You can use a gluten-free all-purpose flour blend in place of the whole wheat pastry flour for a gluten-free version of these cookies.

Can I make these cookies vegan?

Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based butter alternative.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3 tablespoons of milk with 1 teaspoon of vinegar or lemon juice, letting it sit for a few minutes until it thickens.

Can I add other fruits to the cookies?

Yes! Feel free to mix in other fruits like chopped apples or peaches for a different flavor profile!

Here are some of my other favorite recipes that my readers love:

Final Thoughts

These Blueberry Breakfast Cookies are not just a delicious treat; they are a wholesome way to start your day on the right foot. With their chewy texture, burst of blueberries, and a hint of chocolate, you’ll find it hard to resist having more than one. They’re perfect for sharing with family and friends or enjoying solo with a cup of coffee.

So, gather your ingredients, roll up your sleeves, and give these Blueberry Breakfast Cookies a try. You won’t regret it!