Healthy Oatmeal Breakfast Cookies (Printer-Friendly Version)
Wholesome oatmeal and blueberry cookies, chewy with a hint of spice, perfect for a healthy start or snack.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup old fashioned rolled oats (gluten-free if required)
02 -
1/2 cup shredded coconut flakes (unsweetened optional)
03 -
1/2 teaspoon sea salt
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon allspice
06 -
1/3 cup brown sugar (can substitute coconut sugar)
07 -
1/2 cup almond flour
08 -
1/3 cup dried blueberries
09 -
1/3 cup chopped pecans
→ Wet Ingredients
10 -
2 large eggs
11 -
1/4 cup refined coconut oil, melted
12 -
1 teaspoon vanilla extract
→ Optional Topping
13 -
2 tablespoons dark chocolate, melted
# Steps to Follow:
01 -
In a large mixing bowl, stir together oats, shredded coconut, sea salt, cinnamon, allspice, brown sugar, and almond flour until evenly blended.
02 -
Fold dried blueberries and chopped pecans into the dry ingredient mixture ensuring even distribution.
03 -
In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract until smooth.
04 -
Pour wet ingredients into the dry mixture. Use a spoon and hands to thoroughly combine into a sticky dough; adjust sweetness by adding brown sugar or honey if desired.
05 -
Scoop approximately 2 tablespoons of dough per cookie and form into tight balls. Place them on a baking sheet lined with parchment and gently flatten each with your hand, as they will not spread during baking.
06 -
Bake in a preheated oven at 350°F (175°C) for 12–15 minutes until edges are lightly golden. Allow to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
07 -
Once cookies have cooled, drizzle with melted dark chocolate prepared by microwaving until smooth.
# Additional Tips:
01 -
If dough is too runny, add additional oats; if too crumbly, add more coconut oil. To prevent dough from sticking to hands, dampen hands with water or use cooking spray.
02 -
Cookies keep fresh in an airtight container for up to one week or can be frozen for up to three months.