Blueberry Breakfast Cookies (No Banana)

Breakfast at a Glance

• Prep Time: About 10 minutes hands on and 30 minutes total
• Planning Ahead: I recommend making these fully ahead of time
• Morning Effort: Just grab from the freezer, warm in the microwave and enjoy!
• Protein: 8g per cookie
• Fiber: 4g per cookie

Nessy's Note

So sometimes I wake up craving a hearty, savory breakfast (like a lentil egg breakfast bowl). In fact, as a self proclaimed savory breakfast girl, most days I do.

But, sometimes I wake up and all I want is a cookie. And that's okay too.

And these blueberry breakfast cookies are perfect for days like that! Plus, they're also just perfect for days when your morning is hectic and you just need to grab something quick on your way out the door.

So keep a stash in your freezer for either of the above scenarios. Because they happen to all of us, right?

• Almond Butter- I love using almond butter in these as I find it gives a toasty, buttery flavor (like in brownie baked oatmeal) but isn't overpowering the way that peanut butter is.
  • Substitution: This will work with any nut butter of choice (but may change the flavor).
• Maple Syrup- Since these cookies are made without banana, we need a little something to help sweeten them. Using a liquid sweetener also helps to bind them.
  • Substitution: Honey also works well in these.
• Eggs- The cookies will be crumbly and fall apart without the binding of the eggs. As a bonus, the eggs also add a bit of protein plus chewiness.
• Rolled Oats- I recommend using large flake rolled oats (AKA old fashioned) as they result in the best texture but quick oats will also work. Don't use steel cut oats.
• Ground Flaxseed- Adding this helps to bind the cookies and gives them some chewiness as well as upping the fiber of the cookies.
• Collagen Powder- While I tend to lean on whole food sources of protein in most of my recipes, it can be tricky to add protein to cookies as the ingredients that I would normally add (like Greek yogurt) will make the cookies cakey and I'm going for chewy. I like to use collagen powder in these as it adds a bit of protein, has a neutral flavor and keeps the cookies chewy (unlike other forms of powdered protein that make everything chalky!).
  • Substitution: The cookies really do turn out best with this included but you can omit it and add ¼ cup more rolled oats if needed.
• Chia Seeds- I love throwing a few of these in to further increase the fiber and plant diversity of these cookies (which is the same reason that I add them to mocha overnight oats).
  • Substitution: You could leave these out if needed or try adding hemp seeds instead.
• Vanilla Extract- Essential for the flavor! I know that a tablespoon might sound like a lot but trust me, this is the thing that makes these cookies taste like they might almost be dessert.
• Ground Cinnamon- This gives the cookies an oatmeal cookie vibe and is just so tasty.
• Salt- A pinch bring the flavors together. Don't skip it.
• Blueberries- I love the way that blueberries taste alongside the vanilla and cinnamon in these. Plus, as they bake, they get all jammy- SO good. You can use fresh or frozen berries. If using frozen, don't thaw.
  • Substitution: You can make these with a different fruit or berry. Chopped apples, raspberries or blackberries would all be delicious.

My Notes for the Best Breakfast Cookies

• Slightly underbake them. While you want the cookies to be set, you want to take them out while the centres are still soft in order to ensure a chewy texture rather than dried out.
• Cool completely. Packaging these up while they are still warm can trap extra moisture making them either soggy (in the fridge) or crystallized (in the freezer).

More Freezer Friendly Recipes...

• Apple Cinnamon French Toast Casserole
• Peach Breakfast Crisp
• Pancakes with Cottage Cheese and Oats