We don’t need an excuse to eat cookies for breakfast, but here’s one anyway.
Call them “breakfast” and they’re official breakfast food — instant justification.
Breakfast donuts. Breakfast cake. Breakfast pizza. Breakfast cookies? Yes, please.
I first experimented with breakfast cookies a few years ago, and this version is adapted from a recipe in Seriously Delish. The original includes figs and dark chocolate; I kept the dark chocolate, added fresh blueberries and a splash of buttermilk for extra tenderness.
Look at that — all that good stuff in one bite.
These are essentially a cookie-muffin hybrid: they’re hearty, portable and feel perfectly acceptable alongside your morning coffee. They also work great for snacks, lunchboxes or late-night nibbling.
Right now I’m in a savory breakfast phase — give me eggs Benedict, loaded breakfast sandwiches and all the bacon — but I still rely on quick, easy bites like these on busy mornings. They’re satisfying without being fussy.
If you’re nursing, you can easily add brewer’s yeast to turn these into lactation cookies.
They also pair perfectly with iced coffee — which I currently feel a desperate need for.
Blueberry Breakfast Cookies
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat pastry or all-purpose flour
- 1/3 cup ground flaxseed
- 2 tablespoons light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg, lightly beaten
- 2 1/2 tablespoons coconut oil, melted
- 2 1/2 tablespoons unsalted butter, melted
- 3 tablespoons buttermilk
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1/2 cup toasted sliced almonds
- 3 ounces dark chocolate, chopped
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the oats, flour, ground flaxseed, light brown sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine the mashed bananas, beaten egg, melted coconut oil, melted butter, vanilla and buttermilk. Add the wet ingredients to the dry and stir until just combined. Fold in the blueberries, toasted almonds and chopped dark chocolate.
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Scoop about 2 tablespoons of dough per cookie onto a nonstick baking sheet, spacing them 2 inches apart. Bake for 12 to 15 minutes, until lightly golden. Remove from the oven and let the cookies cool on the sheet.
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These cookies are best the first or second day, but will keep in a sealed container for up to 5 days. They refrigerate well, and you can freeze scooped dough ahead of time. If baking from frozen, add a minute or two to the bake time.
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Now you have all the justification you need to enjoy cookies any time of day.