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- Rolled oats: These oats add fiber and texture. They help give the cookies a chewy feel. They also keep you full longer. - Whole wheat flour vs. all-purpose flour: Whole wheat flour is more nutritious. It has more fiber and vitamins than all-purpose flour. This makes the cookies healthier and tastier. - Role of baking powder and baking soda: Baking powder makes the cookies rise. Baking soda helps them spread. Both give the cookies a nice texture. - Importance of cinnamon and salt: Cinnamon adds warmth and flavor. A little salt brings out all the sweet tastes. They balance each other well. - Coconut oil as a healthier alternative: Coconut oil is great for baking. It has healthy fats and adds a nice flavor. It keeps the cookies moist and delicious. - Comparing maple syrup and honey: Maple syrup is a plant-based sweetener. Honey is thicker and has a unique taste. Both sweeten the cookies well, so use what you like best. - Flavor enhancement with vanilla extract: Vanilla extract boosts the overall flavor of the cookies. It adds a nice, sweet aroma that pairs well with blueberries. - Choosing fresh blueberries and nuts: Fresh blueberries are juicy and sweet. They burst in your mouth when you eat the cookies. Nuts like walnuts or almonds add crunch and extra nutrients. - Optional ingredients: dark chocolate chips: Dark chocolate chips are a fun addition. They give a rich flavor. If you love chocolate, sprinkle some in for a treat! {{ingredient_image_1}} Preheat your oven to 350°F (175°C). This step is key for even baking. Make sure it reaches the right temperature before you put your cookies in. Line a baking sheet with parchment paper. This helps the cookies not stick and makes cleanup easy. In a large bowl, mix the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir well to make sure everything is even. This is important for the right texture. If you do not mix well, some bites may taste different. In another bowl, melt the coconut oil. You can do this in the microwave. Just heat it for 20 seconds at a time until it's smooth. Then, mix in the maple syrup and vanilla extract. This combination adds sweetness and flavor to your cookies. Pour the wet mix into the dry mix. Stir until they are well combined. The dough will be thick and a bit sticky. This consistency helps the cookies hold their shape when baking. Now, gently fold in the fresh blueberries and chopped nuts. Use a spatula for this. Be careful not to mash the blueberries. This keeps the cookies looking nice and adds great flavor. Using a tablespoon or a cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Leave space between each dollop. The cookies will spread slightly while baking, so give them room to grow. Bake your cookies for 12-15 minutes. Keep an eye on them! They should turn golden brown on the edges. Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes. This helps them firm up before transferring them to a wire rack. Enjoy the sweet scent as they cool! To keep your cookies from spreading too much, try these tips. First, chill your dough for 30 minutes before baking. This helps firm up the fats. Second, use a baking sheet lined with parchment paper. This will give your cookies a nice base. Lastly, use a cookie scoop. This helps keep all your cookies the same size, which bakes them evenly. Want to add more flavor? You can mix in spices like nutmeg or ginger. They give a warm taste to your cookies. You can also add vanilla extract for a sweet touch. If you want a chewy texture, try adding a scoop of peanut butter. This will make the cookies richer and more filling. If you have dietary needs, you can swap some ingredients easily. For a gluten-free option, use almond flour or a gluten-free flour blend instead of whole wheat flour. If you need nut-free cookies, skip the nuts and use seeds like sunflower seeds for crunch. You can replace coconut oil with unsalted butter or applesauce for a different flavor. These simple swaps keep the cookies tasty for everyone! Pro Tips Use Fresh Ingredients: Always opt for fresh blueberries and high-quality nuts to enhance the flavor and texture of your cookies. Adjust the Sweetness: Feel free to modify the amount of maple syrup or honey to suit your taste preferences. You can reduce it for a less sweet cookie. Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking. This helps them maintain their shape. Experiment with Mix-Ins: Try adding different mix-ins like dried fruits, seeds, or even spices like nutmeg for a unique twist on the recipe. {{image_2}} You can switch up the nuts in these cookies. Pecans, almonds, or macadamia nuts all work great. Each nut adds a unique flavor and crunch. For instance, pecans give a rich and buttery taste. Almonds add a nice crunch. Macadamia nuts bring a creamy texture. Choose any nut you love or have on hand. Just chop them up and mix them in with the blueberries. Don’t limit yourself to just blueberries! Other berries like raspberries or strawberries can shine here. Dried fruits also make a tasty swap. Dried cranberries or apricots offer sweet and chewy bites. You can even mix different fruits for a fun blend. Explore different flavors to find your favorite combination. To make these cookies vegan, you can easily swap a few ingredients. Use maple syrup instead of honey. For the fat, replace coconut oil with a plant-based butter or applesauce. Ensure your chocolate chips are dairy-free if you choose to add them. These changes keep the cookies tasty and plant-friendly. You can enjoy these delicious treats while sticking to a vegan diet. To keep your blueberry oatmeal breakfast cookies fresh, use an airtight container. Glass or plastic containers work well. If you have a cookie jar, you can use that too. Make sure to layer the cookies with parchment paper to prevent sticking. Store them at room temperature for best results. Freezing cookies is easy! Follow these steps: 1. Allow the cookies to cool completely. 2. Place them in a single layer on a baking sheet. 3. Freeze for about an hour until firm. 4. Move the frozen cookies to a freezer bag or container. 5. Label the bag with the date for reference. To reheat, just take them out and let them sit at room temperature for 10-15 minutes. You can also warm them in the oven at 350°F (175°C) for about 5 minutes. These cookies last about one week at room temperature. If stored in the fridge, they can stay fresh for about two weeks. When frozen, they can last for up to three months. Just remember to check for any signs of freezer burn when you’re ready to enjoy them! Yes, you can use old-fashioned oats. Both oats are similar, but they differ slightly. Old-fashioned oats are thicker, which can make your cookies chewier. If you prefer a softer cookie, rolled oats may be better. Use what you have on hand! You can use butter or any other vegetable oil as a substitute. Butter adds richness, while oils keep the cookies soft. Each fat will affect the flavor and texture a bit. Choose based on what you like best. To make these cookies gluten-free, simply use gluten-free flour. Almond flour or oat flour are great options. You might need to adjust the liquid slightly. This will help keep the dough from being too dry. Yes, you can add protein powder! Start with a small amount, about 1/4 cup. Adding too much can make the cookies dry. If you add protein powder, reduce the flour slightly. This keeps the right texture. To make softer cookies, try these tips: - Use melted coconut oil instead of solid fat. - Do not overbake; take them out when they are just golden. - You can also add an extra egg or a bit of yogurt. This will add moisture. This article covers all you need to bake delicious cookies. We explored key ingredients, like oats and flour. Next, I shared step-by-step instructions for perfect results. You learned tips for better baking, fun variations, and storage methods. Remember, small changes can lead to big flavors. Use this guide to enjoy baking cookies that suit your taste and needs. Happy baking!

Blueberry Oatmeal Breakfast Cookies

Delicious and healthy cookies made with oats, whole wheat flour, and fresh blueberries, perfect for breakfast.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 120 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup coconut oil, melted
  • 0.5 cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 0.5 cup chopped nuts (walnuts or almonds)
  • 0.25 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir to combine evenly.
  • In another bowl, mix together the melted coconut oil, maple syrup, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until well combined. The mixture will be thick and slightly sticky.
  • Gently fold in the fresh blueberries, chopped nuts, and dark chocolate chips (if using).
  • Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.
  • Bake the cookies for 12-15 minutes or until they are golden brown on the edges.
  • Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve the cookies on a rustic wooden board or plate, garnished with a sprinkle of extra blueberries and a dusting of powdered sugar for a charming touch. Enjoy these cookies warm for a delightful breakfast treat!
Keyword blueberries, breakfast, cookies, healthy