Blueberry Breakfast Cookies.
It’s not like we need an excuse to have cookies for breakfast… but I’m giving you one anyway.
Just tag the word “breakfast” on the front and you’re good to go. Automatic health food!
Breakfast DONUTS. Breakfast CAKE. Breakfast cheeseburger? Breakfast pizza?
I love how the world works.
LOOK at all that goodness.
I first made some breakfast cookies a few years ago, but these ones here are based on a recipe in Seriously Delish. The ones in the book have lots of figs and dark chocolate, so I kept the chocolate (obviously) and threw in some blueberries. And used a little buttermilk!
It’s like another cookie muffin hybrid thing. It gives you an excuse to have another one when you totally don’t need another one.
I’m currently in a major savory breakfast phase – I don’t want pancakes or french toast or cinnamon rolls or pastries. I’m half lying because I ended up with pancakes for dinner last night but that was more out of desperation than anything else.
SO. I just want things like eggs benedict and loaded breakfast sandwiches and every slice of bacon that exists.
But! Since I don’t have tons of time at the moment, I’m living on things like these. Breakfast cookies should really translate to “anytime” cookies because I’m also eating them for lunch and snacks and maaaaaybe in the middle of the night.
P.S. if you’re a nursing mom you can totally add some brewers yeast and turn them into cookies like these.
AND the best part is that they are the perfect complement to iced coffee.
Which I currently need an IV of.
For the rest of my life.
Just please inject it into my veins?
Blueberry Breakfast Cookies
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
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk. Add the wet ingredients to the dry and mix them until just combined. Stir in the blueberries, almonds and the chocolate until they are evenly dispersed.
Scoop out the dough 2 tablespoons at a time and place it on a nonstick baking sheet, keeping the cookies 2 inches apart from each other. Bake for 12 to 15 minutes, then remove the sheet from the oven and let the cookies cool on the baking sheet.
These cookies are best when eaten the first or second day, but can be stored in a sealed bag or container for up to 5 days. I even like them stored in the fridge and you can freeze the dough ahead of time too. I suggest scooping out the cookies and freezing like that. Bake at the same temperature for a minute or so longer if frozen.
We can justify all things together.