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- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon cinnamon - 1/2 cup coconut sugar (or brown sugar) - 1/3 cup almond butter (or peanut butter) - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - 1/4 cup chopped walnuts (optional) You can use rolled oats or quick oats for this recipe. Whole wheat flour gives a nice texture, but you can swap it with all-purpose flour if needed. Baking powder and baking soda help the cookies rise. For sweeteners, coconut sugar works well, but brown sugar is a great substitute. Almond butter adds creaminess, while peanut butter gives a stronger taste. Maple syrup adds flavor, but honey works too. Fresh blueberries are best, yet frozen blueberries are fine. If you want, add chopped walnuts for extra crunch. These cookies pack a healthy punch. Each cookie roughly contains: - Calories: 130 - Protein: 3g - Fat: 5g - Carbohydrates: 20g - Fiber: 3g - Sugar: 6g This snack is a good source of whole grains and antioxidants. You can enjoy a tasty treat without the guilt! To start, gather all your ingredients. You need rolled oats, whole wheat flour, and baking powder. You also need baking soda, salt, and cinnamon for flavor. Grab coconut sugar or brown sugar, almond butter, maple syrup, and vanilla extract. Lastly, have fresh or frozen blueberries ready, and walnuts if you like. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. This helps cookies not stick. In a medium bowl, mix rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Stir until everything is well mixed. In another bowl, whisk the coconut sugar, almond butter, maple syrup, and vanilla extract. You want it to be smooth and creamy. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Don’t overmix, or the cookies might be tough. Carefully fold in the blueberries and walnuts. Make sure they spread out in the dough. Using a tablespoon, drop mounds of dough onto the baking sheet. Leave space between each mound. The cookies will spread while baking. Bake in the oven for 12-15 minutes. Look for lightly golden edges and set centers. Once baked, let the cookies cool on the sheet for about 5 minutes. This helps them firm up. Then, transfer to a wire rack to cool completely. For serving, place the cookies on a colorful plate. Add fresh blueberries on the side. A sprinkle of cinnamon on top looks nice too. Enjoy with a cup of your favorite drink! Baking can be tricky, but I have tips to help you succeed. - Overmixing: Mix your dough just until combined. Overmixing can make cookies tough. - Wrong Oven Temperature: Always preheat your oven. If it's not hot enough, cookies won’t bake well. - Not Measuring Properly: Use measuring cups and spoons. Accurate measurements lead to better results. - Skipping the Parchment Paper: Line your baking sheet. It helps cookies come off easily and keeps them from burning. You can easily boost the taste and feel of your cookies. - Add Nuts: Walnuts add crunch. They also give a nice flavor contrast to the soft blueberries. - Experiment with Spices: Try adding nutmeg or ginger. These spices can create warmth and depth. - Use Different Sweeteners: Coconut sugar adds a caramel note, but you can also use honey or agave for a different flavor. - Mix in Zest: Grate a bit of lemon or orange zest into the dough. This brightens up the flavor profile. These cookies are perfect for a quick breakfast or snack. - Pair with Yogurt: Serve cookies with yogurt for a protein boost. It makes a balanced meal. - Add Fresh Fruit: Top with sliced bananas or strawberries. This adds freshness and extra vitamins. - Serve with Coffee or Tea: Enjoy them with a warm drink. The flavors complement each other nicely. - Garnish for Presentation: Place cookies on a colorful plate. A sprinkle of cinnamon and some fresh blueberries make them look great. {{image_2}} You can easily swap some ingredients in the recipe. For example, use gluten-free flour if you need a gluten-free option. If you don’t have coconut sugar, brown sugar works well too. Almond butter can be replaced with peanut butter or sunflower seed butter. These swaps maintain the cookie’s taste and texture. To make these cookies more exciting, try adding nuts or spices. Chopped walnuts add a nice crunch. You can also mix in pecans or almonds for variety. For spices, a pinch of nutmeg or ginger can boost the flavor. If you love chocolate, add chocolate chips or cacao nibs for a sweet twist. If you want these cookies to fit special diets, there are easy adjustments. For vegan cookies, replace the honey with maple syrup and use a flax egg instead of a regular egg. If you are watching your sugar, use a sugar substitute. Make sure to choose one that works well in baking. These adjustments keep the cookies healthy and tasty for everyone. To keep your blueberry oat breakfast cookies fresh, store them in an airtight container. This keeps moisture out and helps maintain their texture. You can stack the cookies in the container, but place parchment paper between layers to prevent sticking. Freezing these cookies is easy. Just place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer bag or container. Make sure to remove as much air as possible to avoid freezer burn. These cookies can last up to a week at room temperature if stored properly. If you freeze them, they can last up to three months. To enjoy the best flavor, thaw frozen cookies overnight in the fridge and warm them slightly in the oven before serving. Yes, you can use frozen blueberries. Just add them straight from the freezer. Do not thaw them first. This keeps the cookies moist and full of flavor. These cookies stay fresh for about five days at room temperature. Store them in an airtight container. For longer storage, you can freeze them. If you need a substitute for almond butter, use peanut butter or sunflower seed butter. Both options work well and add a nice taste. To make these cookies vegan, replace the almond butter with a nut-free butter. Use maple syrup instead of honey. This keeps the recipe plant-based and delicious. Yes, you can add other fruits. Chopped apples or mashed bananas work great. Just be sure not to add too much liquid. Absolutely! These cookies are a healthy treat for kids. They are easy to make and packed with nutrients. Kids love the sweet taste of blueberries. In this article, we explored cookie baking, from ingredients to storage tips. We covered lists of ingredients, key measurements, and healthy choices. You learned step-by-step instructions for preparing and baking cookies. We also discussed common mistakes and how to enhance flavor and texture. Baking cookies can be simple and fun. Try new variations to match your taste. Remember to store your cookies properly for lasting freshness. Follow these steps and enjoy delicious results!

Blueberry Oat Breakfast Cookies

Start your day with these delicious Blueberry Oat Breakfast Cookies! Packed with wholesome ingredients like rolled oats, almond butter, and bursting with juicy blueberries, these cookies are perfect for a nutritious breakfast or a snack on the go. Easy to make and ready in just 30 minutes, they are a tasty way to fuel your morning.
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup coconut sugar (or brown sugar)

1/3 cup almond butter (or peanut butter)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Mix well to ensure an even distribution of dry ingredients.

      In a separate mixing bowl, whisk together the coconut sugar, almond butter, maple syrup, and vanilla extract until smooth and creamy.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

          Gently fold in the blueberries and chopped walnuts, ensuring an even distribution throughout the dough.

            Using a tablespoon, drop mounds of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.

                Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                    - Presentation Tips: Serve the cookies on a colorful plate garnished with fresh blueberries and a sprinkle of cinnamon for a delightful breakfast treat. Enjoy them with a cup of your favorite morning beverage!