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To make these tasty cookies, gather these key ingredients: - 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 ground cinnamon - 1/4 tsp sea salt - 1/4 cup chopped nuts (either walnuts or pecans) - 1/2 tsp vanilla extract Each ingredient plays an important role. The oats provide fiber and texture, while the flours give structure. Maple syrup and applesauce add sweetness and moisture. You can customize your cookies with various add-ins. Here are some ideas: - Dried fruits: Add raisins or cranberries for a chewiness. - Seeds: Chia or flaxseeds can boost nutrition. - Spices: Nutmeg or ginger can add warmth and depth. - Nut butter: A spoonful of almond or peanut butter can enhance flavor and richness. If you need to avoid gluten, substitute with gluten-free oats and flour. For a nut-free option, use sunflower seed butter in place of nut butter. These cookies are a healthy choice. Each cookie has about: - Calories: 120 - Carbohydrates: 18g - Protein: 3g - Fat: 5g - Fiber: 2g - Sugar: 4g They provide a good mix of energy and nutrients. Enjoy them as a breakfast treat or a snack! {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a large bowl. Combine the rolled oats, whole wheat flour, almond flour, baking powder, ground cinnamon, and sea salt. Mix these dry ingredients until they are well blended. This ensures every bite is tasty. In another smaller bowl, whisk together the maple syrup, unsweetened applesauce, and vanilla extract. Make sure this mixture is smooth. Now, pour this wet mix into the dry ingredients. Stir gently with a spatula until just combined. You want to keep it light. Now, fold in the fresh blueberries, shredded coconut, and chopped nuts. Handle the blueberries carefully to keep them whole and juicy. Use a tablespoon or cookie scoop to portion out the dough. Place each scoop about 2 inches apart on your lined baking sheet. This spacing helps the cookies spread and bake evenly. Bake them for about 10 to 12 minutes. Watch closely; they should turn golden at the edges and look dry on top. When they are ready, take the baking sheet out of the oven. Let the cookies sit for 5 minutes on the sheet. This cooling time helps them firm up. After that, move the cookies to a wire rack to cool completely. Once cooled, enjoy these cookies as a breakfast treat or snack. They taste great warm or at room temperature. You can serve them with a bowl of creamy yogurt topped with extra blueberries for a fresh touch. These cookies also make a perfect grab-and-go option for busy mornings. Keep them handy for a healthy, sweet bite anytime! Store your blueberry oatmeal breakfast cookies in an airtight container. This keeps them fresh for up to a week. If you want to save them longer, you can freeze the cookies. Just place them in a freezer-safe bag. They can last for about three months in the freezer. When you want to eat them, just thaw them at room temperature. For a warm treat, pop them in the microwave for about 10-15 seconds. To keep your cookies soft, don’t overbake them. They should be slightly golden at the edges but still soft in the center. Let them cool on the baking sheet for five minutes before moving them. This helps them firm up without drying out. Adding applesauce to the mix also helps keep the cookies moist and soft. One common mistake is mashing the blueberries too hard. Gently fold them into the dough. If you mix too much, your cookies can turn blue. Another mistake is not measuring your ingredients correctly. Use measuring cups and spoons for accuracy. Lastly, don’t skip the parchment paper. It prevents sticking and makes cleanup easy. Pro Tips Use Fresh Blueberries: Always opt for fresh blueberries when possible, as they provide the best flavor and texture for your cookies. Customize Your Nuts: Feel free to substitute walnuts or pecans with your favorite nuts or even seeds for a unique twist. Monitor Baking Time: Keep a close eye on your cookies towards the end of the baking time to prevent over-baking, which can lead to a dry texture. Store for Freshness: To maintain their freshness, store the cookies in an airtight container at room temperature for up to a week. {{image_4}} You can change the flavor of these cookies easily. Try different fruits or spices. Here are some ideas: - Bananas: Mash one ripe banana and mix it in for sweetness. - Apples: Use diced apples for a crisp texture. - Cherries: Swap blueberries for fresh or frozen cherries. - Cinnamon: Add more cinnamon or try nutmeg for a warm taste. These changes can make your cookies fun and new each time. Want to make these cookies gluten-free? It’s simple! Use gluten-free flour instead of whole wheat flour. Here’s what to do: - Flour Swap: Use a 1:1 gluten-free flour blend. - Oats: Make sure to use certified gluten-free oats. This way, everyone can enjoy these tasty treats, even with gluten sensitivities. If you follow a vegan diet, I have great news! You can still enjoy these cookies. Here’s how to make them vegan: - Maple Syrup: This sweetener is already vegan. - Apple Sauce: It replaces eggs, adding moisture. - Nut Butters: Swap the chopped nuts for almond or peanut butter for added richness. With these swaps, you get tasty cookies that fit your diet. Enjoy the variety! To keep your blueberry oatmeal breakfast cookies fresh, store them in an airtight container. This helps maintain their soft texture. If you want to keep them for longer, place a slice of bread in the container. The bread keeps the cookies moist. You can store them at room temperature for up to one week. For best results, place them in a cool, dry spot away from sunlight. Freezing cookies is simple. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about one hour. Once firm, transfer the cookies to a freezer-safe bag or container. Label the bag with the date. This way, you can enjoy them anytime. They will stay fresh for up to three months in the freezer. To eat, just thaw them at room temperature or microwave for a few seconds. These cookies have a great shelf life. When stored properly, they last about one week at room temperature. If you freeze them, they last three months. To check freshness, look for any signs of mold or changes in smell. If they seem dry or hard, it’s best not to eat them. Always trust your senses! Enjoy your cookies while they are fresh for the best taste. Yes, you can use frozen blueberries. Just add them straight from the freezer. Do not thaw them first. Thawing can make them mushy. The cookies will still taste great. However, your cookies may turn a bit blue. This happens because the juice may leak during baking. To make the cookies sweeter, add more maple syrup. You can add one or two extra tablespoons. If you want them less sweet, reduce the syrup. You can also try using less fruit. Taste the dough before you bake. Adjust the sweetness to your liking. Serve the cookies warm with yogurt. Add fresh blueberries on top for extra flavor. You can also pair them with a glass of milk. Another option is to enjoy them as a snack on the go. They are perfect for busy mornings! These blueberry oatmeal breakfast cookies are simple and fun to make. We explored key ingredients and optional add-ins, ensuring every bite is delightful. I provided step-by-step instructions to help you bake perfectly soft cookies. Tips and tricks covered storage, reheating, and common mistakes to avoid. You can also try variations like gluten-free or vegan options. In short, these cookies are tasty, healthy, and easy to adapt. You can enjoy them any time!

Blueberry Oatmeal Breakfast Cookies

Delicious and healthy cookies made with oats, blueberries, and nuts, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12
Calories 150 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 ground cinnamon
  • 0.25 tsp sea salt
  • 0.25 cup chopped nuts (either walnuts or pecans)
  • 0.5 tsp vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, almond flour, baking powder, ground cinnamon, and sea salt. Mix these dry ingredients well until fully incorporated for even flavor distribution.
  • In a separate smaller bowl, whisk together the maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
  • Carefully pour the wet mixture into the dry ingredients. Stir gently with a spatula until everything is just combined. Fold in the fresh blueberries, shredded coconut, and chopped nuts, making sure to handle the blueberries delicately to avoid mashing them.
  • Using a tablespoon or a cookie scoop, portion out the dough onto your prepared baking sheet. Place each rounded scoop about 2 inches apart to allow for spreading during baking.
  • Bake in your preheated oven for approximately 10-12 minutes. Keep an eye on the cookies; they are ready when the edges turn slightly golden and the tops are no longer wet.
  • Once finished, remove the baking sheet from the oven and let the cookies sit for 5 minutes. This cooling period helps them firm up. Afterward, transfer the cookies to a wire rack to cool completely.

Notes

Serve warm with yogurt or as a grab-and-go snack.
Keyword blueberries, breakfast, cookies, healthy, oatmeal