Waking up to the smell of freshly baked cookies is like stumbling upon a secret sunrise—unexpected, yet naturally delightful. These healthy blueberry breakfast cookies, with their bursts of juicy berries and hints of cinnamon, are like a hug in edible form. Perfect for those mornings when coffee isn’t quite enough and the world feels like it’s spinning just a tad too fast.
Steps
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Prepare the cookie dough by mixing oats, peanut butter, and mashed banana in a large bowl until fully combined.
- Gently fold in the blueberries using a rubber spatula, ensuring they are evenly distributed throughout the dough. Shape the mixture into 12 equal-sized balls and place them on the prepared baking tray.
- Press each dough ball flat to form a cookie shape. Bake in the oven for 10-12 minutes, or until the edges are slightly golden brown.
- Once baked, remove the cookies from the oven and let them cool on the tray for about 10 minutes. Transfer them to a wire rack to cool completely before enjoying.
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Ingredients
- 1 ½ cups rolled oats (or quick-cooking oats)
- ½ cup smooth peanut butter (without added ingredients)
- 2 large overripe bananas, mashed
- 1 cup blueberries (fresh or thawed and dried if frozen)
- Optional: pinch of salt
- Optional: vanilla extract
- Optional: 1 large egg
Nutritional Values
Calories: 1632kcal | Carbohydrates: 204g | Protein: 60g | Fat: 72g | Sodium: 600mg | Potassium: 2400mg | Fiber: 36g | Vitamin A: 180IU | Vitamin C: 24mg | Calcium: 156mg | Iron: 12mg | NET CARBS: 168g
FAQ
- Can I make these cookies nut-free?
- Absolutely! To make these cookies nut-free, you can substitute the peanut butter with alternatives like tahini, sunflower seed butter, or wow butter.
- Is there a substitute for oats in this recipe?
- Yes, if you cannot consume oats, you can replace them with quinoa flakes, which will work well in this recipe.
- Should I rinse the blueberries before using them in the cookies?
- If you are using fresh blueberries, it’s a good idea to rinse them. However, make sure to pat them completely dry before adding them to the dough to prevent excess moisture.
- Can I use other berries instead of blueberries?
- Certainly! You can swap blueberries with other berries such as raspberries, blackberries, or strawberries. Just adjust the sweetness to your preference, as some berries are more tart than others.
- How should I store these cookies?
- For short-term storage, keep the cookies at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze them for up to 6 months by wrapping each cookie in parchment paper and placing them in a sealed container or ziplock bag.
Tips
- Avoid Overbaking: Be cautious not to overbake the cookies, as they will continue to cook while cooling on the baking sheet. This helps them maintain a soft and chewy texture.
- Chill for Thickness: If you prefer thicker cookies, consider chilling the dough before baking. This can help the cookies hold their shape better during baking.
- Sweeten to Taste: If you find the cookies not sweet enough, you can add a bit of maple syrup or honey to the mixture. Around two tablespoons should suffice to enhance sweetness without overpowering the natural flavors.
- Fresh Blueberries for Flavor: Whenever possible, use fresh blueberries for the best flavor. They add a burst of freshness that frozen berries might not fully provide.
Equipment
- Rubber Spatula – Useful for folding in blueberries gently.
- Cooling Rack – Essential for cooling baked cookies evenly.
- Parchment Paper – For lining the baking tray to prevent sticking.
- Baking Tray/Cookie Sheet – A flat surface for baking cookies, if not already owned.
