Blueberry Almond Breakfast Cookie

Written by on in Cookies

You know those mornings when you barely have time to brush your teeth, never mind sit down to a breakfast with eggs and toast. I have had many of those. Or how about when its mid morning and you just need something to get you through to lunch, and even after school, when your kids have to stay for sports and there starving. Well these cookies fit the bill. They are loaded with healthy ingredients like unsweetened fruit ( blueberries and coconut ), oats, chopped almonds and ground flax seeds and are sweetened with brown sugar and a bit of honey which gives you the sweetness you are craving. So all in all the perfect bite.

These cookies are super easy to make. But since I am always pretty busy, when I do make them, I try to make more then one batch and then package them in individual air tight bags so that they are easily accessible, you know grab and go. So give them a try, I’m sure you will enjoy them!

Preheat oven to 350º. Line a baking sheet with parchment paper and set aside. To the bowl of a stand mixer place room temperature unsalted butter and mix using the paddle attachment until creamy.

Add brown sugar and honey and mix until completely combined, scraping the sides of the bowl with a rubber spatula if needed.

To a separate small bowl crack your eggs. I alway crack my eggs into a separate bowl so that if a piece of shell falls in I am able to retrieve it easily. Add eggs one at a time, mixing after each addition.

Add both vanilla and almond extracts and continue mixing.

In a medium size bowl add all purpose flour, ground flax seed, cinnamon, nutmeg and baking soda and whisk to combine. Add flour mixture to wet ingredients and mix until incorporated.

To the mixer add oats, chopped almonds, unsweetened blueberries and unsweetened shredded coconut and mix till completely combined.

Scoop out dough using a large ice cream scoop and place on the prepared baking sheet.
Slightly flatten cookies and shape into rectangles and place in preheated oven and bake for 15 to18 minutes or until golden brown.

Remove from oven and place on a cooling rack until cooled. Once cooled, place in an air tight container for storage.

Blueberry Almond Breakfast Cookies

Ingredients:

  • 3 Cups old fashion oats
  • 1 3/4 Cup all purpose flour
  • 1/3 Cup ground flax seed
  • 2 Sticks unsalted butter at room temperature
  • 1 Cup light brown sugar
  • 1/2 Cup honey
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon pure almond extract
  • 2 Eggs
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1 Teaspoon baking soda
  • 1 Cup unsweetened dried blueberries
  • 1 Cup unsweetened dried shredded coconut
  • 1 Cup chopped almonds.

Instructions:

  1. Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment beat softened butter until creamy. Add brown sugar and honey and continue beating until incorporated, scrapping the sides of the bowl with a rubber spatula as needed. Add eggs one at a time mixing after each addition. Add vanilla and almond extracts and mix once again.
  3. To a medium bowl add flour, baking powder, cinnamon and nutmeg. Add dry ingredients to wet ingredient and mix to combine.
  4. Once flour mixture is incorporated into wet ingredients, add oats, dried blueberries, dried coconut and chopped almonds. Continue mixing until completely incorporated.
  5. Scoop out cookies using a large ice cream scoop and place on the baking sheet at least 2” apart. Flatten slightly and shape into rectangles. Place in preheated oven and bake for 15 to 18 minutes or until golden brown. Store in an air tight container.
  6. Enjoy.