Blueberry Breakfast Cookies Recipes

BLUEBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper, a silicone baking mat, or spray with cooking spray.
• In a large bowl, mash the bananas using a fork until smooth. Add the peanut butter, eggs, maple syrup, coconut oil, and vanilla extract. Mix well until smooth and well combined.
• Add the rolled oats, cinnamon, baking soda, baking powder, and salt (if using depending on the saltiness of peanut butter). Mix until just combined.
• Fold in the blueberries, chocolate chips, and chia seeds.
• Scoop onto the baking sheet, using about two tablespoons per cookie. Press down slightly with your hand or a fork since they won't spread too much during baking.
• Bake for 12-15 minutes until edges have browned and cookies are slightly firm. Cooking time will vary based on thickness of the cookie. Let cool for at least 10 minutes.

BLUEBERRY CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 regular size baking sheets (or 1 large baking sheet) with parchment paper or silicone baking mats.
• Mix the mashed banana, nut butter, applesauce, honey, and vanilla together in a large bowl until well combined. Stir in the remaining ingredients with a wooden spoon or spatula.
• Scoop rounded spoonfuls of dough (about 2 tablespoons per cookie) onto the baking sheets. You can place the cookies close together since they will not spread while baking.
• Gently flatten each cookie dough ball with your fingers to form a flat, disc-like shape.
• Bake each batch for 20-25 minutes until the edges and undersides are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before placing them on a wire cooling rack to cool completely.
• Store in an air-tight container at room temperature or in the fridge for up to 1 week. Or, freeze for up to 3 months.

NUTRITION-RICH OMEGA 3 BLUEBERRY BREAKFAST COOKIES (GLUTEN FREE + VEGAN)

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
• In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy.
• Next fold in flaxseed meal, almond flour, baking soda, cinnamon and salt and mix until a thick dough forms.
• Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries and walnuts.
• Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet.
• Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 8 big cookies.

BLUEBERRY BREAKFAST COOKIES

Steps:

• Preheat oven to 375°. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
• Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
• Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1" apart.
• Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.

24 BEST BLUEBERRY BREAKFASTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a blueberry breakfast in 30 minutes or less!