Description
These Blueberry Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Packed with hearty oats, sweet blueberries, and natural ingredients, they offer a convenient grab-and-go breakfast that balances nutrition and great flavor. Perfect for busy mornings or a healthy snack, these cookies are soft, chewy, and naturally sweetened, making them both satisfying and guilt-free.
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
Add-ins
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the melted coconut oil, maple syrup, egg, vanilla extract, and applesauce until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just incorporated; avoid overmixing to keep the cookies tender.
- Add Blueberries and Walnuts: Fold in the blueberries and walnuts carefully to prevent the berries from breaking and turning the dough purple.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are golden and the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them firm up while maintaining chewiness.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and ensure maple syrup is used instead of honey.
- Using frozen blueberries is fine; just do not thaw before mixing to avoid excess moisture diluting the batter.
- Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- You can replace walnuts with other nuts or seeds as preferred or omit them altogether to make the recipe nut-free.
- If you prefer a sweeter cookie, add an additional 2 tablespoons of maple syrup, but keep in mind the balance with wet ingredients.
