We don’t need an excuse to eat cookies for breakfast, but here’s one anyway.
Call them “breakfast” cookies and voilà — instant health food.
Breakfast donuts. Breakfast cake. Breakfast pizza. I love how food rules can be so flexible.
These blueberry breakfast cookies are everything you want in a grab-and-go morning treat.
This version was inspired by a recipe in Seriously Delish. The original combines figs and dark chocolate — I kept the chocolate and added fresh blueberries and a splash of buttermilk for tenderness.
They’re a little like a cookie-muffin hybrid: dense, chewy and studded with berries, chocolate and toasted almonds. That makes them perfect for when you want a sweet breakfast that still feels substantial.
Right now I’m in a savory breakfast phase — eggs Benedict and loaded breakfast sandwiches are calling my name — but when I’m short on time I reach for things like these. Breakfast cookies quickly become “anytime” cookies: I eat them for breakfast, lunch, snacks and sometimes as a late-night treat.
If you’re nursing, you can add brewer’s yeast and adapt them into lactation cookies.
They pair beautifully with iced coffee — personally, I could use a continuous supply.
Blueberry Breakfast Cookies
18
cookies
1 hour
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat pastry or all-purpose flour
- 1/3 cup ground flaxseed
- 2 tablespoons light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg, lightly beaten
- 2 1/2 tablespoons coconut oil, melted
- 2 1/2 tablespoons unsalted butter, melted
- 3 tablespoons buttermilk
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1/2 cup toasted sliced almonds
- 3 ounces dark chocolate, chopped
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the oats, flour, ground flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine the mashed bananas, beaten egg, melted coconut oil, melted butter, vanilla extract and buttermilk. Stir the wet ingredients into the dry until just combined, then fold in the blueberries, toasted almonds and chopped dark chocolate.
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Scoop the dough by 2-tablespoon portions onto a nonstick baking sheet, spacing the cookies about 2 inches apart. Bake for 12 to 15 minutes, until lightly golden. Remove the sheet from the oven and let the cookies cool on the baking sheet.
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These are best within the first two days but will keep in a sealed container for up to 5 days. They refrigerate well and you can freeze scooped cookie dough; bake from frozen for an extra minute or so at the same temperature.
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With a little imagination, everything can be justified together.