Blueberry Oat Breakfast Cookies made with fresh blueberries, old fashion oats, honey, brown sugar, and a hand full of other ingredients. You can eat these cookies for breakfast if you like, yum. Or you can have them any time of the day you are looking for a little sweetness in your life.
I really enjoy a good cookie, no matter what time of day it is. I call these breakfast cookies because I tried to make them a little on the healthier side. Instead of using all sugar, I replaced some of the sugar with honey.
The sweetness is cut in about half if you are looking for something sweeter you can add some additional sugar, but I think that you will love them the way they are.
They are loaded with nuts and old fashion oats that give this cookie a nice chew.
Helpful Tips:
- I like using old fashion oats in this recipe. I think that they give the cookie a little extra chewiness. Don’t worry if you don’t have old fashion oats or if you don’t like them you can use quick oats instead. The quick oats will not change the flavor of the cookies.
- Wash and dry the blueberries. Remove any stems that may be still attached.
- As with most cookies, you will want to use butter and eggs that are room temperature. Remember to get them out of the fridge about 30 minutes before you start baking so that they can warm up.
- Remember not to overmix these cookies. Overmixing develops the flour in the cookies and can make for a tough cookie.
- In fact, we like to eat them straight out of the freezer once in a while.
- Gently fold in the blueberries. I like to use a spatula to do this and mix as gently as I can. Being too aggressive you will end up with blueberries that are smooshed and your cookies will end up with a blue tint to them.
- I like using pecans and walnuts in this recipe, but if you prefer another kind of nut go for it. I think any kind of nut that you enjoy would be fine for this recipe.
- These cookies are best when eaten fresh, so if you have them for more than a couple of days place them in the freezer.
- These cookies freeze very well. Store them in an airtight container and put them in the freezer. In fact, we like to eat them straight out of the freezer once in a while.
Steps for making Blueberry Oat Breakfast Cookies
Step one
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat.
Step two
In a small bowl combine the flour, oats, baking soda, and salt. Set aside.
Step three
In a medium bowl combine the butter, honey, and brown sugar mix with an electric mixer until well blended and fluffy.
Step four
Add the egg to the butter mixture and mix it in. Blend in the vanilla next.
Step five
Add the flour mixture to the batter and mix just until combined.
Step six
Add the nuts and fold in. Fold the blueberries into the batter gently avoiding breaking them.
Step seven
Drop by heaping teaspoons onto the prepared baking sheet. Bake for 10 to 12 minutes or until the cookies are golden brown.
Step eight
Cool completely on a cooling rack before placing them into an airtight container.
I have more cookie recipes. Check these recipes out:
Stay in touch with me on Facebook, Twitter, Instagram, and Pinterest.
Blueberry Oat Breakfast Cookies
Ingredients
- 1 cup flour
- 1 1/2 cup old fashion oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup coarsely chopped pecans
- 1/2 cup coarsely chopped walnuts
- 3/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat.
- In a small bowl combine the flour, oats, baking soda, and salt. Set aside.
- In a medium bowl combine the butter, honey, and brown sugar mix with an electric mixer until well blended.
- Add the egg and mix it in. Add the vanilla and blend in.
- Add the flour mixture to the batter and mix just until the dry ingredients are mixed in.
- Fold in the pecans and walnuts. Gently fold in the blueberries.
- Drop by heaping teaspoons on the prepared baking sheet. With your fingertips press the dough slightly. If you prefer a thicker cookie this step is not needed.
- Bake for 10 to 12 minutes or until the cookies are browned.
- Remove from the oven and cool on the baking sheet for one or two minutes, then remove and cool completely on a cooling rack.
Notes
- If you don't like old fashion oats you can use quick oats. They may change the texture of the cookies a little, but the flavor will be the same.
- Gently fold in the blueberries. If you stir the blueberries to hard they will burst open.
- Let the cookies cool on the pan for one to three minutes. The cookies are very soft when they come out of the oven, cooling on the pan will firm them up a little.
- These cookies are best eaten fresh. If they are not eaten up in a couple of days, I would suggest that you stick them in the freezer.
- These cookies freeze very well. Make sure to have them in an airtight container. In fact, we like eating them right out of the freezer. To thaw let them set on the counter until they are room temperature.
Nutrition
This recipe was originally published on July 5, 2014. It has been updated with new content and pictures on August 13, 2020.
I love that I can now eat cookies for breakfast! I hope I can eat the dough, too…these look wonderful!
Well, I think breakfast cookies is a wonderful concept! Like you said, sometimes, you’re just on the go and need a quick snack and here you go, the kids will love these and they are a touch healthier than regular cookies. Sometimes, I find I just need a little snack for the kids when I put them in their carseats and we have to go somewhere in a hurry =) And I love berries too in summer! We have a wonderful blueberry patch near us and we pay 2 bucks a pound, we pick a ton and freeze a ton for winter baking and snacking. Blueberries are my favorite too in desserts =) Can’t wait to try.
Starting off my day with a cookie always sounds like a good idea. Bonus that these are healthy!!
Cookies for the breakfast…why not? These remind me of my favourite blueberry muffin tops :-))
These cookies look amazing and I would love a couple for breakfast, especially on those mornings when we’re running late and need to be out of the door pronto! I like that the sugar has been cut down too – I don’t think cookies need to be too sweet to be delicious. Thank you so much for sharing your recipe, Dawn!
I’m always up for cookies at breakfast! But there look healthier than what I usually eat. I mean *think* of eating. 🙂 Fun recipe — thanks.
These cookies sound like they’re right up my alley, Dawn! I love oatmeal raisin cookies, and these feel like a slight twist on that using blueberries. We have plans to do another visit to the blueberry farm near us, and I think a batch of cookies might just need to be on the menu!
These were delicious. I made two changes – I omitted the 1/2 cup of chopped walnuts and instead added a 1/2 cup of yogurt chips and I added a 2/3 cup of dried wild blueberries instead of fresh blueberries. Thanks for the recipe!
Hi Kari, I am so happy that you liked the cookies I bet the yogurt chips were a addition to the recipe.
I made these and they are delicious!
Thank you Janet. I am happy that you liked the recipe.
These are absolutely delicious and easy to make. I opted out of nuts & used white chocolate chips & added a touch of cinnamon. Also added a teaspoon of vanilla as called for in the instructions but not listed in the ingredients. Thank you for this great recipe.
Hi Linda, I am so happy that you liked these cookies. I bet the white chocolate chip and the touch of cinnamon were a great addition. Sorry about not having the vanilla listed in the ingredients. I have updated the recipe card and it now in there. I hope you stop by again!