Cookies… FOR BREAKFAST. As if I really needed another excuse to do this.
I’ve been on a blueberry kick for approximately 10 years now. We didn’t really have fresh blueberries in the house when I was growing up, strawberries yes, raspberries- occasionally, but no freaking blueberries. What the hell, mom? When I went away to college, there was this bakery one town over where I would occasionally go to study- when I wasn’t procrastinating and or/wasting tons of time. The bakery had the most amazing blueberry scones and from then on, blueberry and I were bffs, forever and always.
These cookies aren’t like a REAL indulgent, rot-your-teeth-out- sweet cookie. But they are still cookies and good ones at that. Have a few of these with your coffee in the morning and you’re set.
And you can feel good about it because they are made with oats, whole wheat flour and flax seed. It’s a cookie-vitamin really, if you think about it…
I’m not one for having food rules, or restricting myself but I’ve made a few changes here and there and it has really made a difference in how I’ve been feeling lately. I am the type of person that has to have a little something sweet most days or else I feel like I am suffering a terrible loss- life is SO hard right? But seriously, it makes my day THAT much better, so having something like these cookies ready to go, is a good way to get my treat fix without all the sugar and fat. So while I am calling these a breakfast cookie, they are really any anytime-of-day cookie.
This is them before they bake. Below is a shot of them after. They don’t really expand or puff up much but after you bake them, the oats are super toasty and the flax seed gives them a crunch texture.
Cookies for breakfast, lets make this a thing.
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- ⅓ cup ground flaxseed
- 2 tablespoons light brown sugar
- ½ teaspoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg, beaten
- 2 tablespoons coconut oil, melted
- 2 tablespoons almond butter, I used justine's vanilla
- 2 tablespoons butter, melted
- 3 tablespoons of vanilla almond milk
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
- ½ cup toasted slivered almonds
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together bananas, egg, coconut oil, almond butter, regular butter, milk and vanilla extract.
- Add wet ingredients into the dry ingredients. Gently stir together. Finally, stir in the blueberries and almonds.
- Scoop the dough on to a nonstick baking sheet. You want to use about two tablespoons of dough per cookie. Bake 12-13 minutes. Let cool on the baking sheet until room temperature.
- These are best eaten the same day but last a few days in a sealed container. We keep ours in the fridge.