Cookies for breakfast? YASSS!!! These healthy blueberry breakfast cookies are chock full of good for you ingredients.
Not only are they good for you, they are easy to make and SO DELICIOUS! And my boys love these blueberry breakfast cookies as well, so SWOON!
How I make these blueberry breakfast cookies?
My kids can makes these breakfast cookies themselves now. They are seriously so easy to make! Here we go:
I start with the dry ingredients. I add them all to a large mixing bowl and stir to combine the oats, oat flour, ground flaxseed, chia seeds, cinnamon and salt.
To the mixing bowl add the mashed bananas, almond butter, maple syrup and vanilla. I use a wooden spatula to combine all the ingredients into a sticky dough. When the dough is too dry, I add 1-2 tbsp of milk to get it smoother, otherwise I won’t add any milk. The dough has to hold its shape when scooped onto a lined baking sheet later.
Once the dough for these breakfast cookies has been formed, I fold in the blueberries. I have made them with fresh blueberries and frozen blueberries before. Both work. Now the dough is ready to be scooped onto a lined baking sheet.
Using a ⅓ or ½ cup, I scoop cookie dough on the lined baking sheet. Usually I am able to make 6 large cookies out of the dough. I slightly press the cookies down with the palm of my hand to compact and form the cookies. I place a large baking ring around the cookie and swirl it around (make a circular motion). This will make the cookies perfectly round and it will compact them a little better.
The breakfast cookies are ready to go into the oven now. I bake them for 15-18 minutes, until they are lightly browned. They will feel soft, but they will firm up a little more when they cool off. These are soft cookies though; they won’t be crispy!
And that’s it! My blueberry breakfast cookies are ready to be devoured!
We all love these breakfast cookies here in this household. And we hope you do too! They are
packed with nutrients – wholesome – filling – so versatile – and incredibly delicious!
Looking for more healthy but yummy cookie recipes? How about these almond cinnamon owl cookies, vegan shortbread swirl cookies, gluten free and vegan chocolate chip cookies, brownie cookies or these cranberry, nuts and seeds breakfast cookies or chunky monkey breakfast cookies?
Blueberry breakfast cookies
Ingredients
- 80 gr (gluten free) rolled oats (approx. 1 cup)
- 25 gr oat flour (approx. ¼ cup)
- 30 gr ground flaxseed (approx. ¼ cup)
- 1 tbsp chia seed
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ½ cup mashed overripe bananas
- ½ cup almond butter (or sub other nut butter)
- 3-4 tbsp maple syrup
- ½ tsp pure vanilla extract
- 1-2 tbsp (plant based) milk (if dough is too dry)
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Combine all dry ingredients in a large mixing bowl; the oats, oat flour, flaxseed, cinnamon and salt.
- Add the mashed bananas, almond butter, maple syrup and vanilla. Stir with a wooden spatula to combine. If the dough is too dry, add 1-2 tbsp of milk to get it smoother. It has to hold its shape though when scooped.
- Now fold in the blueberries.
- Using a ⅓ or ½ cup, scoop cookie dough on the lined baking sheet. You should be able to make 6 large cookies. Slightly press the cookies down with the palm of your hand to compact and form the cookies.
- Bake for 15-18 minutes, until lightly browned. Remove from the oven and let the cookies cool off before serving.
Notes
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