Blueberry Oatmeal Breakfast Cookies

$For these Blueberry Oatmeal Breakfast Cookies, you will need a few simple yet wholesome ingredients. Here’s the list: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar, firmly packed - 1/4 cup honey or maple syrup - 1/3 cup coconut oil, melted - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon sea salt - 1/2 cup fresh blueberries, rinsed and drained - 1/4 cup chopped walnuts (optional for a crunchy texture) - 1 teaspoon pure vanilla extract Each ingredient plays a role in making these cookies delicious and healthy. The rolled oats provide fiber, while whole wheat flour adds more nutrients. Brown sugar gives a hint of caramel flavor. Honey or maple syrup offers natural sweetness. Coconut oil keeps the cookies moist and adds a subtle flavor. The baking powder and baking soda help the cookies rise. Cinnamon adds warmth, and sea salt enhances all the flavors. Fresh blueberries burst with juicy goodness, and walnuts bring in a nice crunch. These ingredients come together to create a tasty treat that energizes your morning! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Line a baking sheet with parchment paper. This keeps cookies from sticking and makes cleanup easy. In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and sea salt. Stir the mix well until all dry ingredients blend evenly. This step adds flavor and texture to your cookies. In a separate bowl, whisk together melted coconut oil, packed brown sugar, honey or maple syrup, and pure vanilla extract. Mix until smooth. This mixture adds moisture and sweetness, making your cookies soft. Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to over-mix, as this can change the cookie's texture. You want them to be chewy and soft. Take a spatula and gently fold in the fresh blueberries and optional chopped walnuts. Spread them evenly through the dough. This adds a burst of flavor and a bit of crunch to each bite. Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet. Leave about 2 inches between each mound. Lightly press down on each mound to flatten them a bit. Bake in the preheated oven for 12-15 minutes. The edges should turn golden brown, while the centers stay soft. After baking, let the cookies sit on the baking sheet for 5 minutes. This helps them firm up. Then, transfer them to a wire rack to cool completely. This step is key for getting the right texture. Enjoy! To get the right texture, make sure to mix the wet and dry ingredients well. Avoid over-mixing, as this can make cookies tough. When shaping the cookies, lightly flatten them. This helps them bake evenly. Bake until the edges are golden brown, while the center stays soft. Let them cool to firm up. You can swap whole wheat flour with almond or oat flour for a different taste. If you want to cut sugar, use applesauce instead of honey or maple syrup. For a nut-free option, leave out the walnuts or use sunflower seeds. This way, you can customize the cookies to fit your taste. To keep cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to freeze them, wrap each cookie in plastic wrap and place them in a freezer bag. To reheat, pop them in the microwave for about 10-15 seconds. Enjoy them warm for a soft treat! Pro Tips Choose the Right Sweetener: If you prefer a lighter taste, use maple syrup instead of honey. It will give your cookies a subtle sweetness without overpowering the blueberry flavor. Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense cookies. Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, make sure they are thawed and drained to prevent excess moisture in the dough. Experiment with Add-ins: Feel free to customize your cookies! Consider adding dark chocolate chips, shredded coconut, or dried fruit for additional flavor and texture. {{image_4}} To make these cookies dairy-free, swap out the coconut oil for a plant-based butter. You can also use almond or cashew milk instead of any dairy milk. This keeps the cookies moist and tasty without dairy. You won’t miss the cream! You can add fun extras to customize your cookies. Consider adding: - Chopped pecans or almonds for crunch - A handful of dark chocolate chips for sweetness - Dried cranberries for a fruity twist - Chia seeds for added fiber These add-ins boost flavor and texture, making every bite special. If you need a gluten-free recipe, use gluten-free oats and flour. Many brands offer good options that work well in cookies. You may need to check for cross-contamination. This ensures a safe treat for everyone to enjoy. Each Blueberry Oatmeal Breakfast Cookie has about 120 calories. Here’s a quick breakdown: - Carbs: 18g - Protein: 2g - Fat: 5g - Fiber: 2g These cookies are not just tasty; they also provide a good balance of nutrients. - Rolled Oats: Great for heart health and digestion. They help keep you full. - Whole Wheat Flour: It has more fiber than white flour. This helps with weight control. - Blueberries: They are full of antioxidants. These help fight free radicals. - Coconut Oil: It offers healthy fats that can boost energy. - Walnuts: Optional but great for omega-3 fatty acids, which support brain health. Using these ingredients helps you start the day strong. Enjoy these cookies with a glass of almond milk or your favorite tea. They also pair well with yogurt and fresh fruit. You can stack them in a tall glass for a nice look. Drizzle some honey on top for extra sweetness! Yes, you can use frozen blueberries. They add great flavor, but thaw them first. This helps keep your dough from getting too wet. Plus, they won’t break apart as much when you mix them in. Look for the edges to turn golden brown. The center should be soft but not wet. If you press lightly, it should spring back. Remember, they will firm up as they cool. Absolutely! Just double all the ingredients. Make sure you have enough space on your baking sheets. You may need to bake in batches to avoid crowding. Yes, these cookies freeze well! Just let them cool completely. Then, place them in an airtight container. They can last for up to three months in the freezer. These cookies taste great with almond milk or a cup of coffee. You can also serve them with yogurt and fresh fruit. They’re perfect for a quick, filling breakfast option! This blog post covered the simple ingredients and steps to make healthy cookies. You learned how to mix dry and wet ingredients, fold in blueberries and walnuts, and bake them to perfection. Remember, you can enjoy fun variations like gluten-free options or dairy-free versions. With these tips and a little creativity, your cookie game will shine. Enjoy making these delicious treats, and share them with friends or family!$

Blueberry Oatmeal Breakfast Cookies

Delicious and healthy breakfast cookies packed with oats, blueberries, and walnuts.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup rolled oats
1 cup whole wheat flour
0.5 cup brown sugar, firmly packed
0.25 cup honey or maple syrup
0.33 cup coconut oil, melted and slightly cooled
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon ground cinnamon
0.25 teaspoon sea salt
0.5 cup fresh blueberries, rinsed and drained
0.25 cup chopped walnuts (optional for a crunchy texture)
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, thoroughly combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and sea salt.
In a separate bowl, whisk together the melted coconut oil, packed brown sugar, honey (or maple syrup), and pure vanilla extract until smooth.
Carefully pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined.
Using a spatula, gently fold in the fresh blueberries and optional chopped walnuts into the cookie dough.
Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each and lightly press down on each mound.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn golden brown.
After baking, allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, stack cookies in a tall glass or arrange them on a tiered platter. Drizzle with a touch of honey on top for added sweetness and elegance.

Keyword blueberry, breakfast, cookies, healthy