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 gosh, my Dad is going to LOVE this variation!! 🙂 I just sent it to him, hopefully he’ll be okay baking them without my supervision. 😉
YAY!! I can’t wait to hear what he thinks of them Marina! 🙂
Do you think a flax seed “egg” will work fine as a substitute in this recipe? I want to be able to share these with my family but I can’t eat eggs
I really appreciate your interest in my recipe April! I haven’t worked much with “flax” eggs, but I absolutely love Ener-G. It’s my favorite egg replacer, and it works perfectly in almost all of my recipes, including these cookies. (My brother is allergic to eggs, so I use it a lot!) For each egg white, you’ll need 1.5 teaspoons of Ener-G + 2 tablespoons of warm water, and for each egg yolk, you’ll need to add an additional 0.5 tablespoon of either butter or coconut oil. 🙂 I can’t wait to hear what you and your family think of these cookies!
Can I use dried blueberries instead of fresh or frozen? I love dried blueberries and have used them in place of fresh before in other recipes. ?
Yes, dried blueberries will work. I can’t wait to hear what you think of the cookies Barbara!
Soooo good! There were all eaten for breakfast in a few minutes by my kiddos and myself! And they wanted me to make more! Thank you! 🙂
I’m so glad you and your kids enjoyed the cookies Miriam! That’s such a huge compliment if they wanted you to make more — thank you for sharing that with me!! 🙂
Do you think nuts would be good in these? Maybe pecans or walnuts?
Yes! Those both sound lovely. I’d recommend chopping them so that they’re about the size of chocolate chips. 🙂 I can’t wait to hear what you think of the cookies Shelley!
Oh I wish it was blueberry season all year round, I made these and they all went before I had time to take photos, but there is always next time 🙂
Aww you’re such a sweetheart Beverley — I’m so glad you loved the cookies! That means a lot to me! I can’t wait to see a picture the next time you make them (and once you’re back on social media again)! ♡
Hi Amy,
Could I use Almond flour in this recipe? If so, would I use the same amount as regular flour?
Can’t wait to make these!!
MaryAnn
I’ve actually answered that already on my Oatmeal Cookie FAQ page, which is linked to in the Notes section underneath the Instructions. 🙂 I’m excited to hear what you think of the cookies Mary Ann!
I was wondering if I could use honey in place of the maple syrup? I would love to make these, but my husband doesn’t like the taste of maple 🙁
I really appreciate your interest in my recipe Erica! I’ve actually answered that already on my Oatmeal Cookie FAQ Page, which is linked to in the Notes section underneath the Instructions. 🙂 I can’t wait to hear what you and your husband think of the cookies!
The first batch didn’t even last 12 hours. That was 6 days ago. I made my 5th batch last night. We have experimented with adding lemon zest, blackberries, more oats and muddled blueberries. Bottom line, the foundation of this cookie is so good, it doesn’t matter what you add (within reason, of course). I have shared this recipe with all of my new mom and physician mom friends. Thank you!
WOW!! That means SO much to me that you’ve made 5 batches in 6 days. I’m truly honored Alison! And thank you so much for sharing my recipe with your friends — I’m touched! ♡ I have a few other breakfast oatmeal cookie recipes here, if you’re interested. Thought I’d mention them, just in case you wanted to experiment some more! 😉
Mmmm! We just made these and the first batch out of the oven is almost gone!
We used water instead of milk as we were out and apple butter in place of the egg, a little over a 1/4 tsp baking soda in place of powder and a little apple cider in the water to react with the soda. Plus we added a bit of ginger and no salt (because we are out). So yum!
I’m so glad you enjoyed these breakfast cookies Nichole! Thanks for taking the time to let me know about your recipe modifications. I always love to hear what tweaks work! (And I definitely need to remember the ginger tip — I’d love to try that myself!) 🙂