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Ultimate Blueberry Breakfast Cookies. shot

Blueberry Breakfast Cookies.

These Blueberry Breakfast Cookies are a wholesome, flavorful, and easy grab-and-go breakfast packed with oats, blueberries, and a hint of chocolate!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Spatula

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1/3 cup ground flaxseed
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 ripe bananas mashed
  • 1 large egg lightly beaten
  • 2 1/2 tablespoons coconut oil melted
  • 2 1/2 tablespoons unsalted butter melted
  • 3 tablespoons buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup toasted sliced almonds
  • 3 ounces dark chocolate chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Line your baking sheet with parchment paper to prevent sticking and for easy cleanup.
  • In a large mixing bowl, combine the rolled oats, whole wheat pastry flour, ground flaxseed, light brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well.
  • 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.
  • Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  • Gently fold in the fresh blueberries, toasted sliced almonds, and chopped dark chocolate.
  • Using a tablespoon or cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are lightly golden. Watch carefully to avoid overbaking.
  • Remove from oven and let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix the dough to keep cookies tender and avoid toughness.
  • Avoid frozen blueberries to prevent soggy cookies; use fresh instead.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keyword Blueberry, Breakfast, Cookies, Easy, Healthy, Quick