Blueberry Breakfast Cookies Recipe

Name: Blueberry Breakfast Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 38 min
Ingredients: 2 3/4 cupsrolled oats, divided; 1/4 cup butter, softened; 3/4 cup natural creamy peanut butter or almond butter; 1/2 cup pure maple syrup; 1 egg; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3/4 cup fresh or frozen blueberries; 1/3 cup toasted walnuts, chopped

Cook Time: 18 minutes

Ingredients:

2 3/4 cups rolled oats, divided
1/4 cup butter, softened
3/4 cup natural creamy peanut butter or almond butter
1/2 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fresh or frozen blueberries
1/3 cup toasted chopped walnuts

Directions:

Start by gathering all the ingredients. Preheat the oven to 350F (175C) and line two baking sheets with parchment paper.

Place 1 3/4 cups of the oats into a blender or food processor and blend until you get a fine oat flour.

Using an electric mixer, beat the softened butter in a bowl for about 30 seconds until smooth. Add the peanut butter and maple syrup, and continue mixing until everything is well incorporated. Then, beat in the egg and vanilla extract until just combined.

In a separate small bowl, mix together the oat flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients and beat until fully combined.

Now, gently fold in the remaining 1 cup of oats, the blueberries, and the toasted walnuts, making sure everything is evenly distributed.

Drop generous 1/4 cup portions of the dough onto the prepared baking sheets, about 6 cookies per sheet. Lightly flatten each portion with the back of a spoon.

Bake the cookies for about 18 minutes, or until they are lightly browned. Once done, let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Nutrition Facts (per serving):

Calories	235
Total Fat	16g
Saturated Fat	4g
Cholesterol	26mg
Sodium	233mg
Total Carbohydrate	20g
Dietary Fiber	3g
Total Sugars	10g
Protein	6g
Vitamin C	1mg
Calcium	81mg
Iron	1mg
Potassium	209mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Blueberry Breakfast Cookies Recipe

The Story Behind Blueberry Breakfast Cookies

Blueberry breakfast cookies have emerged as a modern twist on the classic American breakfast. While traditional cookies were often considered indulgent treats for dessert, the breakfast cookie was designed with nutrition and convenience in mind. Originating in the United States in the early 2000s, these cookies were popularized by health-conscious bakers looking for a portable, wholesome alternative to sugary cereals or pastries. Incorporating oats, nuts, and fresh fruit, blueberry breakfast cookies quickly became a favorite for busy mornings, combining fiber, protein, and natural sweetness in a single bite.

Regional Variations and Preferences

In the U.S., regional variations of breakfast cookies often reflect the local availability of ingredients. In the Northeast, wild blueberries are a popular choice due to their abundance, lending a slightly tangy flavor. In the South, pecans are commonly used instead of walnuts, and maple syrup often replaces other sweeteners. On the West Coast, almond butter or cashew butter may be substituted for peanut butter, catering to local dietary trends and vegan adaptations. These subtle differences give each version a unique taste while keeping the wholesome essence of a breakfast cookie intact.

How They Differ from Similar Dishes

Blueberry breakfast cookies are distinct from traditional cookies and energy bars. Unlike dessert cookies, they are less sweet, include whole grains, and contain nutritious add-ins such as nuts and fresh fruit. Compared to granola bars, breakfast cookies offer a softer, chewier texture and can be made with fresh ingredients rather than pre-packaged mixtures. This balance between taste and nutrition makes them suitable for both a quick snack and a fulfilling breakfast option.

Typical Serving Occasions

These cookies are most often enjoyed in the morning with coffee, tea, or milk, though they also serve well as an on-the-go snack. They are commonly found in home kitchens, cafes, and health-focused bakeries. Some families prepare batches ahead of time to store in the fridge or freezer, ensuring a quick, nutrient-rich breakfast throughout the week. They are also popular at brunch gatherings, school lunchboxes, and hiking trips due to their portability and energizing ingredients.

Interesting Facts and Tips

Using frozen blueberries in the recipe can slightly increase baking time but helps maintain freshness and flavor year-round.
Coating blueberries in a small amount of cornstarch before mixing into the dough prevents them from sinking or bleeding color into the cookie.
Oat flour, created by blending rolled oats, gives the cookie a lighter texture while retaining high fiber content.
Maple syrup or honey can be substituted for sugar, enhancing natural sweetness and keeping the cookies moist.
Breakfast cookies have gained popularity as part of wellness and fitness routines due to their combination of protein, fiber, and antioxidants.

FAQ about Blueberry Breakfast Cookies Recipe

To store Blueberry Breakfast Cookies, place them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies for up to 3 months. Just make sure they are completely cooled before placing them in a freezer-safe bag or container.

Yes, you can use frozen blueberries in place of fresh ones. Keep in mind that frozen blueberries may release more juice while baking, so it may slightly affect the texture. To prevent excess moisture, you can toss the frozen blueberries in a bit of cornstarch before adding them to the dough.

Yes, you can make these cookies gluten-free by using certified gluten-free oats. Ensure that your other ingredients, such as peanut butter and maple syrup, do not contain gluten as well.

These cookies should stay fresh for about 3-4 days when stored in an airtight container at room temperature. For longer shelf life, you can freeze them for up to 3 months.

Yes, you can substitute almond butter for peanut butter in this recipe. The flavor and texture will be slightly different, but it will still work well. Make sure to use a creamy, natural almond butter to achieve the best results.

Yes, you can use other nuts such as pecans, almonds, or cashews in place of walnuts. Just chop them into small pieces to ensure they mix well into the dough.

If your cookies spread too much, try chilling the dough in the refrigerator for 15-20 minutes before baking. You can also try slightly reducing the amount of butter or peanut butter in the recipe to prevent excessive spreading.

Yes, you can reduce the maple syrup to decrease the sugar content, but keep in mind that the cookies may be less sweet. You can also experiment with sugar substitutes like stevia or monk fruit if you prefer a low-sugar version.

Yes, these cookies are a great option for kids! They contain oats, fruit, and protein from the nuts and peanut butter, making them a nutritious and filling snack. However, be mindful of any nut allergies before offering them to children.

Comments

Scott Perez

05/11/2023 01:23:27 AM

Review: Wow, these cookies are amazing!! I decided to substitute walnuts with almond butter, frozen blueberries, and pecans. To prevent the blueberries from sinking, I coated them in corn starch before adding them to the cookie dough. Despite using frozen berries, the cookies needed a bit longer in the oven, which was expected. Using a large cookie scoop, I was able to make 14 generous cookies from the batch. It's refreshing to have a breakfast cookie that doesn't rely on bananas! I absolutely love these cookies and will definitely be making them again. Thank you for sharing such a fantastic recipe!