Blueberry Oatmeal Breakfast Cookies

$Making blueberry oatmeal breakfast cookies is simple and fun. Here’s what you need: - 1 cup rolled oats - 1/2 cup whole wheat flour - 1/2 cup almond flour - 1/3 cup maple syrup - 1/4 cup unsweetened applesauce - 1/2 cup fresh blueberries - 1/4 cup unsweetened shredded coconut - 1 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp salt - 1/4 cup chopped nuts (walnuts or pecans) - 1/2 tsp vanilla extract Each ingredient plays a key role in making these cookies tasty. The oats give a chewy texture. Whole wheat flour adds fiber. Almond flour provides a rich flavor. Maple syrup and applesauce keep the cookies moist and sweet. Fresh blueberries burst with juice, making each bite delightful. Shredded coconut adds a fun twist. Baking powder helps them rise. Cinnamon and salt enhance the overall taste. Finally, nuts add crunch and healthy fats. When gathering your ingredients, choose fresh blueberries for the best flavor. If you want a nut-free version, simply skip the nuts. This recipe is flexible and can fit many diets. Enjoy the process and get ready for delicious cookies! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cookies bake evenly. While it heats, line a baking sheet with parchment paper. This will keep your cookies from sticking. In a large bowl, combine the rolled oats, whole wheat flour, almond flour, baking powder, cinnamon, and salt. Mix until everything is even. This step is key for the right texture. In another bowl, whisk together the maple syrup, applesauce, and vanilla extract. Make sure to mix until it is nice and smooth. This mix adds sweetness and moisture to your cookies. Pour the wet mix into the dry mix. Stir gently until just combined. Now, fold in the fresh blueberries, shredded coconut, and chopped nuts. Be careful not to mash the blueberries. You want them whole for bursts of flavor! Using a tablespoon or cookie scoop, drop rounded dollops of dough onto the prepared baking sheet. Space them about 2 inches apart. This spacing allows the cookies to spread while baking. Place the baking sheet in the oven. Bake for 10-12 minutes. Watch for the edges to turn slightly golden. When the tops look set, they are ready! Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy them warm or store for later! To get the right texture for your cookies, follow a few key steps. First, use rolled oats for a chewy base. They help give the cookies a hearty feel. Next, be careful when mixing the dough. Overmixing can break the blueberries and change the texture. Mix just until you see no dry flour. Finally, let the cookies cool on a wire rack. This keeps them from getting soggy. Storing these cookies is simple. Place them in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, you can store them in the fridge. Just make sure they cool completely first. For added flavor, you can warm them in the microwave for a few seconds before eating. Freezing cookie dough is a great option. You can scoop the dough into balls and place them on a baking sheet. Freeze them until hard, then transfer to a freezer bag. This way, you can bake fresh cookies anytime. Just bake from frozen, adding a minute or two to the baking time. It’s the perfect way to enjoy warm cookies anytime! Pro Tips Store in an Airtight Container: To keep your cookies fresh longer, store them in an airtight container at room temperature. Swap the Sweetener: You can replace maple syrup with honey or agave nectar for a different flavor profile. Add More Flavor: Feel free to experiment by adding a pinch of nutmeg or a teaspoon of lemon zest for an extra flavor boost. Chill the Dough: For thicker cookies, chill the dough in the fridge for about 30 minutes before baking. {{image_2}} You can easily adjust this recipe. For gluten-free cookies, use certified gluten-free oats and a gluten-free flour blend. If you are nut-free, swap almond flour for more whole wheat flour or oat flour. This keeps the texture light and chewy. For a vegan option, replace maple syrup with agave syrup. You can also skip the eggs by using a flax egg: mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. Want to boost the flavor? Add chocolate chips! Dark chocolate pairs well with blueberries. You can also mix in spices like nutmeg or ginger for a warm touch. Try 1/4 teaspoon of nutmeg or a pinch of ginger to change the taste. You can also add a handful of chopped nuts like walnuts or pecans for extra crunch. You can switch the blueberries for other fruits. Raspberries add a tart flavor that is delicious. Cranberries can give a festive touch, especially in the fall. If you want a sweeter option, try dried cherries or figs. Each fruit adds a unique flavor and keeps the cookies fresh and exciting. Serve these cookies warm with a side of yogurt. The creaminess of yogurt balances the sweetness of the cookies. Add extra blueberries on top for a pop of color and more flavor. You can use Greek yogurt for a protein boost or a dairy-free option if needed. This pairing makes for a nourishing breakfast that keeps you full. These cookies are perfect for a busy morning. Just grab one or two as you head out the door. They are easy to pack and taste great at room temperature. Their blend of oats and fruit provides energy to kickstart your day. You can also pack them in your lunch box or as a snack for school. Get creative with how you serve these cookies. Try crumbling them over a smoothie bowl for added texture. You could also layer them in a parfait with yogurt and fruit. Another fun idea is to serve them with nut butter spread on top for a unique twist. These options can turn your simple breakfast into something special. To make these cookies gluten-free, swap the whole wheat flour with a gluten-free blend. Many brands offer great options that work well in baking. Check the ingredients to ensure they contain no gluten. This change keeps the cookies tasty and safe for those with gluten sensitivities. Yes, you can use frozen blueberries. They add flavor and nutrition, just like fresh ones. However, remember to thaw them first. Pat them dry with a paper towel to avoid extra moisture in the cookies. This helps keep the texture right. These cookies last about five days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. They freeze well for up to three months. Just thaw them at room temperature when ready to eat. You can add many healthy toppings to these cookies. Try yogurt for creaminess and extra protein. A sprinkle of nuts adds crunch and healthy fats. Fresh fruit, like banana slices or more blueberries, enhances the flavor and nutrition. Honey or nut butter can also make a tasty drizzle. This post shared a simple cookie recipe with healthy ingredients. You learned how to mix oats, nut flours, and fruits to create tasty treats. I covered tips for texture and storing cookies, plus fun variations to try. These cookies are perfect for breakfast or snacks. Enjoy the process of baking and get creative with flavors! Remember, making healthy choices can be easy and fun. Now, it’s time to gather your ingredients and start baking!$

Blueberry Oatmeal Breakfast Cookies

Delicious and nutritious cookies made with oats, blueberries, and nuts, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 12

Total Time 30

Course Breakfast

Cuisine American

Servings 12

Calories 120 kcal

Ingredients

1 cup rolled oats
0.5 cup whole wheat flour
0.5 cup almond flour
0.33 cup maple syrup
0.25 cup unsweetened applesauce
0.5 cup fresh blueberries
0.25 cup unsweetened shredded coconut
1 tsp baking powder
0.5 tsp cinnamon
0.25 tsp salt
0.25 cup chopped nuts (walnuts or pecans)
0.5 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, almond flour, baking powder, cinnamon, and salt. Mix well to combine all dry ingredients evenly.
In another bowl, whisk together the maple syrup, applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, shredded coconut, and chopped nuts. Be careful not to overmix to keep the blueberries intact.
Using a tablespoon or cookie scoop, drop rounded portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the tops are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies warm with yogurt and extra blueberries for a complete breakfast.

Keyword blueberries, breakfast, cookies, healthy