Blueberry Breakfast Cookies
User Reviews
5
8 reviews
Excellent
Blueberry Breakfast Cookies
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup whole wheat pastry flour or all-purpose flour
- 1/3 cup Flaxseed ground
- 2 tablespoons light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 banana mashed, ripe
- 1 egg lightly beaten, large
- 2 1/2 tablespoons coconut oil melted
- 2 1/2 tablespoons unsalted butter melted
- 3 tablespoons buttermilk
- 2 teaspoons vanilla extract
- 1 cup blueberries fresh
- 1/2 cup almonds toasted, sliced
- 3 ounces dark chocolate chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk. Add the wet ingredients to the dry and mix them until just combined. Stir in the blueberries, almonds and the chocolate until they are evenly dispersed.
- Scoop out the dough 2 tablespoons at a time and place it on a nonstick baking sheet, keeping the cookies 2 inches apart from each other. Bake for 12 to 15 minutes, then remove the sheet from the oven and let the cookies cool on the baking sheet.
- These cookies are best when eaten the first or second day, but can be stored in a sealed bag or container for up to 5 days. I even like them stored in the fridge and you can freeze the dough ahead of time too. I suggest scooping out the cookies and freezing like that. Bake at the same temperature for a minute or so longer if frozen.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
