Introduction
Mornings can be hectic, right? Between getting yourself ready, packing lunches, and maybe grabbing a coffee, breakfast sometimes gets pushed aside. That’s why I love Blueberry Breakfast Cookies Ready in 20 Minutes! These cookies are not only quick and easy to make, but they’re also packed with wholesome ingredients to start your day right.
I first discovered this recipe on a frantic weekday morning when I had nothing prepped for breakfast. Within 20 minutes, I had a batch of soft, chewy cookies loaded with juicy blueberries, oats, and a touch of sweetness. They were a hit with my family—and bonus—they taste like dessert but feel like breakfast!
These cookies are incredibly versatile. Whether you want a grab-and-go breakfast for the kids, a post-workout snack, or a healthy treat with your morning coffee, they fit the bill. And the best part? You don’t have to skip flavor or texture—they’re moist, soft, and bursting with blueberries.
Ingredients for Blueberry Breakfast Cookies Ready in 20 Minutes
Here’s what you’ll need for a batch of these quick, satisfying cookies:
- 1 ½ cups rolled oats (use gluten-free oats if needed)
- ½ cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup almond butter (or peanut butter)
- ⅓ cup honey or maple syrup
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen blueberries
- Optional add-ins: ¼ cup chocolate chips, ¼ cup chopped nuts, or 2 tablespoons chia seeds
Substitution Ideas
- Vegan: Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use maple syrup instead of honey.
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Nut-free: Substitute almond butter with sunflower seed butter.
- Lower sugar: Reduce honey/maple syrup slightly or use mashed banana for natural sweetness.
Step-by-Step Instructions
Making these Blueberry Breakfast Cookies Ready in 20 Minutes is easy and stress-free. Follow these steps:
- Preheat the oven. Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients. In a medium bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
- Combine wet ingredients. In a separate bowl, whisk together almond butter, honey (or maple syrup), egg, and vanilla extract until smooth.
- Mix wet and dry. Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing for soft, tender cookies.
- Fold in blueberries. Gently fold in fresh or frozen blueberries. If using optional add-ins like nuts or chocolate chips, fold them in now.
- Scoop onto baking sheet. Using a spoon or cookie scoop, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly for even baking.
- Bake. Bake for 12–15 minutes, or until the edges are lightly golden. The centers should still be soft.
- Cool and enjoy. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature!
Extra Tips for Perfect Blueberry Breakfast Cookies
- Serving suggestions: Pair with a glass of milk, a cup of coffee, or yogurt for a complete breakfast. Great for lunchboxes too!
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze cookies. Place them in a freezer bag with parchment paper between layers. Thaw overnight or warm in the microwave for 20–30 seconds.
- Ingredient swaps & variations:
- Try adding 1 tsp of lemon zest for a fresh twist.
- Swap blueberries for raspberries, chopped strawberries, or dried cranberries.
- Add a sprinkle of oats or coconut flakes on top for a textured finish.
Nutritional Information
According to The East Coast Kitchen, one cookie provides:
- Calories: ~120 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fat: 5g
- Fiber: 3g
- Sugar: 7g
(Nutrition may vary based on ingredient swaps and cookie size.)
FAQ Section
1. How long does it take to make Blueberry Breakfast Cookies Ready in 20 Minutes?
Total time is around 20 minutes: 5 minutes prep, 12–15 minutes baking, plus a few minutes cooling.
2. Can I substitute the blueberries?
Yes! You can use raspberries, chopped strawberries, dried cranberries, or even chocolate chips for a twist.
3. Can I make these cookies vegan?
Absolutely! Replace the egg with a flax egg and use maple syrup instead of honey.
4. Can I freeze these cookies?
Yes. Freeze in an airtight container or freezer bag. They can be thawed overnight or warmed in the microwave.
5. Are these cookies healthy?
Yes, compared to traditional cookies. They’re loaded with oats, fruit, and healthy fats from almond or peanut butter, making them a balanced breakfast option.
Conclusion
If you’re looking for a quick, wholesome breakfast that doesn’t compromise on taste, these Blueberry Breakfast Cookies Ready in 20 Minutes are a game-changer. Soft, chewy, and bursting with blueberries, they’re perfect for busy mornings, on-the-go snacks, or even a guilt-free dessert.
Give this recipe a try and see how easy it is to add a little extra joy to your mornings. Share it with your family, friends, or coworkers—and don’t forget to leave a comment letting me know how you customized your batch!
Trust me, once you try these cookies, they’ll become a breakfast staple in your home. Blueberries, oats, and a touch of sweetness—what’s not to love?