These Blueberry Oatmeal Breakfast Cookies are a nice mildly sweet way to start your day. The only grain in them is oat, so many gluten intolerant people can have them, and these breakfast cookies are packed with soluble fiber. I used coconut oil and almond milk in them so they are dairy free, and raw cane sugar and maple syrup are the sweeteners. They are sort of a cross between a muffin & a cookie. Why not try eating your oatmeal like this for a little change?
Blueberry Oatmeal Breakfast Cookies
- 5 cups old fashioned oats 2 ½ for flour, rest stays whole
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup turbinado raw cane sugar *
- ⅓ cup coconut oil *
- ⅓ cup maple syrup *
- ¼ cup almond milk *
- ½ cup dried blueberries*
- *optional ¼ cup slivered almonds
- Preheat oven to 350 degrees.
- Take 2 ½ cups of the oats and grind them in a food processor, until the consistency of flour.
- Add the baking powder, salt and cinnamon. Mix and set aside.
- In large bowl, beat eggs.
- Add vanilla, sugar, oil, syrup and milk. Mix well.
- Add the flour mixture and mix well.
- Add the remaining unground oats, blueberries and almonds if you are using them. Stir until evenly mixed.
- Scoop 2 tbs size balls of dough onto parchment lined baking sheet. (a melon baller or double espresso scoop is handy for this).
- Bake for 12-14 minutes.