These blueberry oatmeal breakfast cookies are filled with lots of goodness and what I like to call a mix between a muffin and a cookie.. They are perfect for breakfast or a snack later in the day. I think just telling yourself you are having cookies for breakfast makes it feel like a real treat 🙂 Don't wait too long to bake up a batch of these, I promise you'll love them!
- Ground flax seed
- Brown sugar
- Baking powder
- Baking soda
- Apple sauce
- Vanilla extract
If you do not have ground flax seeds, you can leave it out and use some extra oats to replace it, or if you have bran you could add in some bran to this recipe.
I use Quaker oats however quick oats are fine to use.
You can substitute the milk for almond or cashew milk. If you are out of apple sauce you can use extra mashed bananas to replace it.
I like using fresh blueberries but frozen blueberries will also work.
Store cookies in a sealed container in the fridge, they are best the day they are baked. You can freeze these cookies, let them dethaw, and then I like to pop them in the toaster oven for a few minutes to warm them up.
Blueberry oatmeal breakfast cookies
- 1.5 cup oats I use Quaker quick oats
- 1 cup flour
- ¼ cup ground flax seed
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 mashed banana
- 1 egg
- ⅓ cup unsweetened apple sauce
- 2 tablespoon milk I used 1%
- 1 teaspoon vanilla
- 1 cup blueberries I used frozen but fresh would work too
- Preheat oven to 350F, spray a large cookie sheet with non stick cooking spray.
- In a bowl mix all your dry ingredients together.
- In a separate bowl whisk your egg, add in milk, vanilla, apple sauce and mashed banana.
- Add wet to dry and mix well, slowly fold in your blueberries. * Note because I used frozen it does affect the colour of the cookie slightly.
- Bake in oven for approx 14 minutes, let cool.
- Makes 30 cookies at 1 smart point each on blue & green, 2 cookies for 1SP on purple (1PP) Cookies are best the day you make them, you can store in fridge for a day or two otherwise freeze them.