Last week, an old high school friend of mine came into town for a business meeting. The rest of his team planned to spend a few days here in Northern California to attend a big conference, but with enough work to take care of back at their Los Angeles office, my friend arranged to fly home that same night.
With a few hours between when their meeting ended and his departing flight, we planned to meet up for a quick dinner. He suggested Panera, knowing how much I love that restaurant—the sign of a true friend!
While nibbling on our salads and sandwiches, we spent a while catching up and trading stories about work. He shared more information about his current job, as well as his dream job (a stand up comedian, how awesome is that??), and I talked about my blog and my exciting plans for The Healthy Jumpstart.
It always makes me smile how months or years can pass by between when I see some of my friends, especially the ones from my high school marching band, and we can pick up exactly where we left off, as if only a few days had gone by. I’m so lucky to have quite a few friends just like that!
Because I feel strange meeting up with old friends like that without bringing homemade baked treats, I handed my friend a bag of these Healthy Blueberry Oatmeal Breakfast Cookies before dropping him off at the airport. Before I made it back to my house, I had already received a text… “These are incredible!!”
With no butter, refined flour or sugar in these cookies and only 77 calories… It’s practically impossible to argue with that!
Since you thoroughly enjoyed the healthy oatmeal raisin breakfast cookies recipe that I posted earlier this month, I thought you might appreciate another! Just like all of my healthy oatmeal cookie recipes (← have you tried any of those others yet?? they’re the most popular recipes on my blog for a reason!), these are made with entirely wholesome ingredients, yet they taste just as delicious as traditional, more indulgent cookies!
To start, you’ll need whole wheat flour (or gluten-free!) and instant oats. Instant oats are also known as “quick-cooking” or “one-minute” oats, and they’re sold in containers right next to the old-fashioned oats at the grocery store. (Remember to buy gluten-free instant oats, if necessary!)
It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. This is especially true for the oats! They act like little sponges and soak up moisture from your cookie dough, so adding too many will make your cookies taste cakey or dry.
This is why I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 I’ve ever spent. I use it every single day (usually multiple times a day!) and to make every recipe that I share here with you. It ensures all of my treats turn out with the perfect taste and texture every time!
To sweeten these cookies, you’ll skip the refined sugar and use pure maple syrup instead. Be sure you buy the real kind! Leave the pancake syrups and sugar-free syrups on the shelf because those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs.
To make sure these qualify as breakfast food, you’ll only use about half as much maple syrup as is in my “dessert” oatmeal cookies. This smaller amount gives these cookies the sweetness level of muffins! You’ll also add some milk to compensate for the decrease in sweetener—and ensure these cookies turn out perfectly chewy!
And finally, my favorite part… The fresh blueberries! I love that sweet, fruity burst in every bite. Frozen and thawed blueberries would also work, which means you can enjoy these cookies all year round!
Who’s ready for a healthy breakfast? ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cookies and feature them in my Sunday Spotlight series!
| Healthy Blueberry Oatmeal Breakfast Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60mL) pure maple syrup, room temperature
- ¼ cup (60mL) nonfat milk, room temperature
- ½ cup (70g) fresh blueberries
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free blends will work as well, if measured like this.
Any milk will work in place of the nonfat milk.
Frozen and thawed blueberries may be substituted for the fresh blueberries.
For more tips and answers to all other questions, including substitutions and videos, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Healthy Oatmeal Raisin Breakfast Cookies
♥ Chocolate Chip Banana Bread Oatmeal Cookies
♥ Carrot Cake Oatmeal Cookies
♥ Raspberry Oatmeal Cookies
♥ Strawberry Oatmeal Cookies
♥ Lemon Poppy Seed Protein Cookies
♥ Pumpkin Pie Protein Cookies
♥ The Ultimate Healthy Blueberry Scones
♥ The Ultimate Healthy Blueberry Crumble
Oh my GOODNESS these are beyond fantastic. I added chopped pistachios, white chia seeds and white chocolate chips. I may never eat anything else again! Thank you so much Amy!!
I’m so glad you enjoyed these cookies Hope! That means the world to me!! 🙂 I love your additions, especially pistachios — I need to remember that for the future!
What adjustments should be made if using frozen berries?
I really appreciate your interest in my recipe Michelle! You may need to bake these breakfast cookies slightly longer if your berries are still frozen when you add them to the cookie dough, but that should be the only adjustment. (The cookies may turn out a little gray in color, but their flavor should remain the same!) I can’t wait to hear what you think of them!
Mine tasted very much like baking soda and I did the amounts correct. Do you know why that was?
I’m so honored that you made these cookies Elizabeth! Did you use baking soda or baking powder to make them? 🙂
Thank you for the recipe. When using baking powder, I thought it is best to get the cookies in the oven as soon as possible.
Doing so helps to avoid dissipating some of the leavening power of the baking powder as opposed to chilling the dough for 30 minutes.
Perhaps you mean baking soda? Baking soda begins to react about as soon as it’s mixed with the wet ingredients, but since baking powder has other ingredients (besides just sodium bicarbonate, like baking soda!), it’s more forgiving. 🙂
If you skip the chilling step, it actually negatively impacts these cookies’ texture. The cookie dough needs the time to rest in order to achieve the correct moist, soft, and chewy texture.
I’d love to hear what you think of them if you end up making this recipe Phillip!
I would like to make these. I’d be using gluten free flour and gluten free oatmeal. I’m very happy you emphasized the REAL maple syrup(I love real maple syrup; our state is well known for it). What would happen if I used frozen blueberries? If the frozen is not acceptable, I will use fresh, but I am asking because fresh blueberries are not in season around here for very long. That question also applies to raspberries!
Thank you!
I really appreciate your interest in my recipe, Jeannette! I’ve actually covered the answer to your question about frozen blueberries in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss though! 😉 Personally, I prefer fresh, but I know their season can be quite short depending on what part of the world in which you live. The same should generally be true for raspberries, and I typically cut those into halves or quarters, depending on their size.
I’m excited to hear what you think of these breakfast cookies, whenever you get a chance to try making them!
Hi there! How can I make these completely sugar free, without even maple syrup? For diabetic people?
We really appreciate your interest in our recipe, Garima! We’ve shared a sugar-free alternative on our Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss that though! 😉
If that option doesn’t work, do you have a preferred sugar-free sweetener that you’d like to try using? If you’re able to share details about the exact one (both the brand + product name!), we’re happy to look into it to see if it’s possible to use in these breakfast cookies. 🙂
My toddler at 5 of these for breakfast! Needless to say there are a hit 😂 so yummy!
Oh my goodness! I have a two year old myself, so I know what a huge compliment that is, Rachel! 😉 I’m so happy you both are enjoying these breakfast cookies. Thank you so much for taking the time to let us know! It really means a lot!