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Mornings are always hectic. A million things need to get done, kids {or dogs} need to be fed and no one can ever find their shoes. Blueberry Breakfast Cookies are the perfect solution to morning craziness! They are loaded with healthy oats and fresh blueberries, and do no contain any refined sugar…..
These Blueberry Breakfast Cookies came about out of sheer desperation!! After 5 or 6 days of crackers and apple juice I decided to give oatmeal a try. Success!! I then tried scrambled eggs. Fail!! Hmmm…so I made pancakes and dropped a few dark chocolate chips in them as they cooked {so I could avoid using syrup}. Success! Wait, what? I can’t eat any animal protein? Please tell me this is not permanent!!!!
So I grabbed my oats since they are safe…and I had already added applesauce and almonds to my oatmeal so they must be okay. Better skip the refined sugars and eggs, just in case. Success!!
How to make Blueberry Breakfast Cookies
Preheat oven to 325 degrees. Line two baking sheets with parchment paper or a silicone liner and set them aside.
Mix the ground flax seed and milk together in a small bowl, set aside…..
Add the oats, almond butter, almonds, maple syrup, applesauce, vanilla, salt, and cinnamon to a large bowl…..
Mix together then gently fold in the blueberries…..
Scoop the dough using a {affiliate link} #16 cookie scoop {1/4 cup/ 2 ounce} and place the cookies on the prepared baking sheets…..
Flatten each cookie with the bottom of a glass or your fingers…..
Bake for 18 minutes, until set and starting to brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Move cookies to a wire cooling rack and allow to cool completely…..
These Blueberry Breakfast Cookies are very similar to my Chocolate Chip Oatmeal Pecan Cookies. They are soft and almost gooey on the inside, with a nice crunch from the almonds and oats. They are not overly sweet, and the blueberries add a burst of flavor so you won’t miss the sugar.
Notes:
- These cookies are gluten free if you use gluten free certified oats.
- These cookies are vegan if you use maple syrup. Honey would also be delicious.
- If you do not have fresh blueberries, substitute frozen. {Do not defrost}
- I used blanched/slivered almonds for the added crunch. Pecans or walnuts would also work.
- Substitute any nut butter for the almond butter if you prefer.
I divided my breakfast cookies and placed them in zipper top bags. The ones to eat over the next few days, and the ones that will hang out in the freezer until needed. Success!! 😉
Some of my other breakfast favorites include…..
Hopefully I will be able to make this Sausage Breakfast Stir Fry again, LOL
One of these days I am going to try Maple Brown Sugar Oatmeal Squares, my favorite flavor of oatmeal when I was growing up. 🙂
Enjoy!!
Blueberry Breakfast Cookies
Ingredients
- 3 Tablespoons non-dairy milk
- 1 Tablespoon ground flax seed
- 2 1/2 cups Old-fashioned oats
- 1 cup almond butter
- 1/3 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1/2 cup slivered almonds
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper or a silicone liner and set them aside.
- Mix the ground flax seed and milk together in a small bowl, set aside.
- Add the oats, almond butter, almonds, maple syrup, applesauce, vanilla, salt, and cinnamon to a large bowl.
- Mix together then gently fold in the blueberries.
- Scoop the dough using a #16 cookie scoop {1/4 cup} and place the cookies on the prepared baking sheets.
- Flatten each cookie with the bottom of a glass or your fingers.
- Bake for 18 minutes, until set and starting to brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Move cookies to a wire cooling rack and allow to cool completely.
Notes
- These cookies are gluten free if you use gluten free certified oats.
- These cookies are vegan if you use maple syrup. Honey would also be delicious.
- If you do not have fresh blueberries, substitute frozen. {Do not defrost}
- I used blanched/slivered almonds for the added crunch. Pecans or walnuts would also work.
- Substitute any nut butter for the almond butter if you prefer.
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