So…I am on a cookie kick lately I guess? Does anyone mind? Anyone? Well then…
Cookies for breakfast?
Sign me up!
Isn’t it funny how if you sell the food you are serving your family just right, they will have a completely different reaction?
“Green smoothies for breakfast!”
“Green Monster Milkshakes!”
Kids running to the table.
“Healthy oat muffins!”
“Blueberry Cookies for breakfast!”
Cannot make enough to satiate crazy hungry children grabbing for cookies.
It really works.
Not to mention, you will be grabbing for this cookies too. Delicious and good for you, you will have every reason NOT to resist them! I made a double batch and popped them in the freezer too. Perfect for breakfast on the go. Let them thaw out the night before or pop them in the microwave right before breakfast. They really taste like an oatmeal cookie, bursting with blueberries!
I mean, as parents, sometimes we have to get a little creative, right? The kids don’t have to know that these cookies are packed with whole wheat flour, blueberries and apple sauce, and chia seeds and toasted almonds. Let them eat their cookies in peace!
Blueberry Muffin Breakfast Cookies
2/3 cup coconut oil, melted
1 cup coconut sugar (or brown sugar if you do not keep coconut sugar in the house)
1/2 cup unsweetened apple sauce
2 tsp vanilla
1 1/2 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 tblsp chia seeds
3 cups rolled oats (not quick oats!)
1/2 cup sliced almonds, toasted
1 1/2 cup fresh blueberries
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. In a large bowl, add coconut oil and coconut sugar. Beat on low with a hand mixer until smooth and creamy. Add eggs, vanilla and apple sauce, blend on medium speed until combined. In a small bowl, whisk together flour, baking soda and powder, cinnamon and salt. Add to wet mixture and mix on low until dry ingredients are incorporated. Stir in chia seeds. Add oats. Mix until everything comes together. Fold in blueberries and toasted almonds*. Scoop with a cookie scoop or heaping tablespoon onto cookie sheet. Bake for 10 minutes or until fully baked and golden brown. Let cool on sheet for 2 minutes and then transfer to a wire rack to continue cooling. Serve immediately, or, store in a sealed container at room temperature for one day (cookies will be much softer when stored at room temperature). Store in refrigerator for 1 week, or freeze in an airtight container for 3 weeks.