Imagine starting your day with a cookie that's not just delicious, but actually nutritious! These Wild Blueberry Breakfast Cookies are about to become your new morning obsession - packed with wholesome ingredients, bursting with juicy wild blueberries, and so easy to make that you'll wonder why you've been settling for boring breakfasts all this time. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick morning treat, these cookies are your ticket to a more exciting breakfast routine!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup wild blueberries
- 1/4 cup honey
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1/2 cup of almond flour, 1/2 teaspoon of baking soda, and a pinch of salt. Stir the dry ingredients together until evenly mixed.
- In a separate bowl, mix together 1/4 cup of almond butter, 1/4 cup of honey, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix thoroughly until all the ingredients are well incorporated and a dough forms.
- Gently fold in 1/2 cup of wild blueberries, being careful not to crush them. The dough should be slightly sticky but manageable.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly while baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set in the center.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Wild Blueberry Breakfast Cookies warm or store them in an airtight container for up to a week!
Tips
- Use fresh or frozen wild blueberries for the best flavor - just make sure to pat them dry if using frozen to prevent excess moisture.
- For a gluten-free version, ensure your oats are certified gluten-free.
- Don't overmix the dough - this can make the cookies tough instead of tender.
- If the dough seems too sticky, refrigerate for 15-20 minutes before forming cookies.
- For extra nutrition, consider adding a sprinkle of chia seeds or chopped nuts to the mix.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to a month.
- These cookies are perfect for meal prep - make a batch on Sunday and enjoy hassle-free breakfasts all week long!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
