Blueberry Breakfast Cookies
Chewy Blueberry Breakfast Cookies are a delicious way to start your day off right, and they make a great snack, too!
Equipment
- Parchment Paper
- Slotted Spatula
Ingredients
- 1 egg
- 1 banana mashed (about ½ cup)
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons coconut oil softened
- 1 cup quick-cooking oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons wheat germ
- 2 tablespoons light brown sugar packed
- ¼ cup walnuts finely chopped
- ¼ cup mini chocolate chips
- ½ cup fresh or dried blueberries
Instructions
- Preheat the oven to 325-degrees F. Line a baking sheet with parchment paper or a silicon mat.
- Combine the egg, mashed banana, milk, vanilla extract, honey, and coconut oil in the bowl of an electric mixer fitted with a whisk attachment. Beat until combined.
- In a large mixing bowl, combine the quick-cooking oats, all-purpose flour, baking powder, cinnamon, wheat germ and brown sugar and gently whisk to combine.
- Add the dry mixture to the mixer a little at a time on the lowest speed. Remove from the mixer and scrape down the edges.
- Fold in the chocolate chips, walnuts and blueberries until just combined. This is a wet batter, so don't be surprised if it looks very loose.
- Scoop the cookie mixture onto the prepared baking tray. I like using a cookie scoop.
- Bake for 10-15 minutes until the edges are golden brown. Let set for 10 minutes on the tray before removing to a wire rack to cool completely.