Blueberry Oatmeal Breakfast Cookies
Prep: 10 mins Cook: 12-15 mins Total: 22-25 mins Servings: 12
These blueberry breakfast cookies are subtly sweet, crispy and golden brown around the edges, and soft in the center. Versatile and easy to make, they’re a fun and different breakfast option that also works for healthy snacks.
2 small ripe bananas, mashed (about ⅔ cup)*
2 large eggs
⅓ cup brown sugar
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned rolled oats
½ cup all-purpose flour (use gluten-free all-purpose flour if needed)
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon fine salt
⅓ cup roughly chopped walnuts, pecans, or sliced almonds
3 tablespoons mini white chocolate chips (optional)
1 cup fresh blueberries or frozen wild blueberries
For nut free: omit the nuts, or replace with sunflower seeds.
For dairy free: omit the chocolate chips or use dairy-free mini chocolate chips, such as Enjoy Life brand.
For gluten free: I like Bob’s Red Mill 1-to-1 gluten-free baking flour (the blue bag). If using gluten-free flour, the cookies won’t flatten as much as they do when using regular all-purpose flour. So be sure to flatten and shape the dough mounds into flattened rounds before baking.
For Banana-Free: Substitute ⅔ cup plain yogurt or applesauce for the mashed banana.
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray, set aside.
In a mixing bowl, add the mashed banana, eggs, brown sugar, and 1 teaspoon vanilla extract; whisk together. To the same bowl, add the oats, flour, cinnamon, baking soda, ¼ teaspoon salt, nuts, and optional white chocolate chips. Stir together, and then gently fold in the blueberries being careful not to crush them.
Scoop the dough into 12 equal mounds (about 3-4 tablespoons each or use a #20 scoop). Place the dough mounds on the prepared baking sheet. Slightly flatten and shape the dough to form round cookie shapes.
Bake until the cookies are lightly browned on bottom and edges, 12-15 minutes. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Serving Size: 1 cookie Calories: 161 Fat: 4g Sat Fat: 1g Sodium: 106mg Carbohydrate: 30g Fiber: 3g Sugar: 12g Protein: 3g Cholesterol: 24mg
