Blueberry Oatmeal Breakfast Cookies

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4.86 from 7 votes

Blueberry Oatmeal Breakfast Cookies

Blueberry Oatmeal Breakfast Cookies are great for an on the go breakfast.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 13

Total Time 33

Servings

Calories 96kcal

Author Robin Gagnon

Ingredients

5 cups old fashioned oats 2 ½ for flour, rest stays whole
1 tsp. baking powder
½ tsp. Kosher salt
½ tsp. 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

Instructions

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.

Notes

* A few people have asked about substitutions in this recipe. ~Standard sugar will work fine in place of raw. ~Any type of milk is fine. ~Butter would be the preferred substitute for coconut oil. ~I have not tried this recipe with fresh or frozen blueberries, but would suggest reducing the milk a bit and adding a little more sugar, if you want to give it a try.

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