Blueberry Chocolate Chip Breakfast Cookies Recipes

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-COCONUT BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
• Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
• Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.

WHITE CHOCOLATE CHIP-BLUEBERRY COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

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.

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.

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.