Blueberry Chocolate Chip Breakfast Cookies Recipes

GLAZED BLUEBERRY CHOCOLATE CHIP COOKIE RECIPE

Steps:

• In a small bowl, combine the sugar, blueberry pulp and flour. Mix until it's as smooth as possible. Set aside.
• Set the oven and prep the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
• Make the batter. In a large mixing bowl, combine the butter, both sugars, salt and vanilla. Mix until it's smooth.Add the eggs and mix until it's as smooth as possible. It might look lumpy at this stage -- don't worry, as it will even out when you add the flour.Add the flour and baking soda and mix only until the flour is completely incorporated. (Do not mix any more than necessary.)
• Add mix-ins. Gently fold in the blueberries and chocolate. Some of the blueberries will break as you fold them in -- that's okay.
• Shape. Use a cookie scoop or tablespoon to shape the cookies into dollops (1 to 2 tablespoons each), about 2 inches apart, on the parchment-covered baking sheets.
• Glaze. Use a pastry brush to very lightly coat the surface of each dollop with the glaze. (If you don't have a pastry brush, you can use a teaspoon to drizzle it on top, and then spread it with the back of the spoon.)Sprinkle each one with a bit of the coarse salt.
• Bake. Bake in the preheated 350°F oven just until the cookies are golden along the edges, 10 to 12 minutes. They should still look doughy when you remove them from the oven -- they will firm up a bit as they cool.
• Cool. Leave them on the baking sheet to cool for at least 15 minutes.

BLUEBERRY CHOCOLATE CHIP BREAKFAST PROTEIN COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking tray with parchment paper
• Mix together the egg, coconut oil, almond milk, vanilla and nut butter in a bowl
• In another both, mix together the protein powder, coconut flour and baking powder
• Add dry ingredients to wet then mix well
• Fold in the blueberries and chocolate chips then form into cookies and line on tray
• Bake for 10-12 minutes and enjoy!
• *Store in fridge for up to a week

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.

BLUEBERRY CHOCOLATE CHIP COOKIES

Steps:

• First, start by creaming together the room temperature butter, white granulated sugar and dark brown sugar. You can use a stand or hand mixer for this.
• Next, add in the egg and vanilla extract. Continue mixing to combine all the wet ingredients together.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Next, add the flour mixture to your mixing bowl about 1/4 cup at a time so you don't end up with a cloud of flour dust everywhere. Continue mixing until all of the flour has incorporated into the wet ingredients. Scrape the extra flour from the sides of the bowl as needed.
• Now fold in the chocolate chips and blueberries gently being extra careful not to smash any of the blueberries in the process.
• Next, preheat the oven to 350 degrees F while you prepare to transfer the cookie dough to baking sheets.
• Prepare the baking sheets by lining them with parchment paper or spraying with non stick baking spray.
• Next, use a small 1 inch ice cream scoop and scoop out 1 inch balls of cookie dough. If you don't have a small ice cream scoop, use a tablespoon. They're about the same size. Transfer the cookie dough balls to the baking sheets.
• Bake the blueberry chocolate chip cookies in a preheated oven at 350 degrees F for 10-12 minutes maximum.
• Next, remove them from the oven and let them sit undisturbed on the baking sheets for about 10 minutes. Then transfer them to a cooling rack to finish cooling down.
• Finally, serve the cookies with a cold glass of milk and enjoy!

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.

VEGAN BLUEBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper.
• Prepare the flax egg and set it aside.
• Combine butter and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy. Add the flax egg and mix on medium speed until everything is combined.
• In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt.
• Pour the flour mixture in with the butter mixture and mix on low to combine. Add the chocolate chips and dried blueberries and stir until they're evenly distributed throughout the dough. This dough can dry out quickly so be sure to cover it. Be prepared to add a tablespoon or so of water if it dries out.
• Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 9 minutes or until the cookies get a golden color around the edges.
• Remove from the oven and allow them to cool for a minute before transferring to a wire rack to cool.
• Repeat until all the cookies are done.

CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
• Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
• Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.

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 OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.

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.

BREAKFAST COOKIES

Steps:

• *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies-I used a mini cookie scoop-and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts