Blackberry Oatmeal Breakfast Cookies
Blackberry Oatmeal Breakfast Cookies are the perfect, tasty, healthy breakfast treat for home or on the go. Oh so kid-friendly plus they’re naturally gluten-free, dairy-free, refined sugar-free and nut-free!
Let’s talk about breakfast. How does it go in your house? Is it a leisurely, relaxing affair or is it a grab whatever you can and rush out of the house situation? I know in our house I’d like it to be the former, but in all honesty it’s usually the latter. We like to wake up early enough to sit down and eat a proper breakfast before the day gets going, but the sitting down part gets harder and harder with school starting and a finicky three year-old thrown into the mix.
While Elle is a pretty good eater, she’s also a typical three year-old which means she is sometimes very particular about food and often easily distractible at the table. We may start breakfast on time, but then she decides Rainbow Pony needs to come to the table and eat with us. And apparently Rainbow Pony needs breakfast too. And she needs to have a separate chair to sit on. And then Elle needs to take a bathroom break. And on the way back she gets distracted by her trains. And then 20 minutes has gone by and nobody has eaten any breakfast. And all this before 8:00 am.
I decided to create the recipe for Blackberry Oat Breakfast Cookies because I wanted something quick, easy and enticing to help breakfast go a little more smoothly. The cookies are made from oats, are naturally sweetened with maple syrup and apple sauce, contain a good dose of healthy fats from eggs and coconut oil, plus include juicy berries for color and more fruit. The idea of eating cookies for breakfast makes these a fun option, and they’re easy to eat at a table or to take on the go. They aren’t nearly as sweet as a traditional cookie; they’re really more like a scone when it come to the sweetness profile.
As written this recipe is naturally gluten-free, dairy-free, refined sugar-free, and nut-free. They call for whole rolled oats (be sure to use gluten-free is that’s an issue for you) and oat flour. You can easily make oat flour by grinding whole rolled oats in a blender. Don’t let that step stop you from making this recipe! Trust me, it’s really easy. You don’t even need a fancy blender, any old blender will work. If you’d rather skip that step and buy pre-made though, you can find it in well stocked grocery stores or order it here. Make or buy extra oat flour and you’ll have enough to make my Oatmeal Pancakes for breakfast another day. Yum!
Kid-friendly notes. These cookies are very kid-friendly, but here are some options for resistant eaters:
- Allow him to select the berry to include in the cookies. Blueberries or blackberries are great choices.
- Invite her into the kitchen to help make the cookies. A big bowl and big spoon will make stirring fun.
Now, on to the recipe!
Blackberry Oatmeal Breakfast Cookies
Ingredients
- 2 cups gluten-free whole rolled oats ground into flour, or 2 cups pre-made gluten-free oat flour*
- 2 cups whole rolled oats
- ⅓ cup ground flax seed
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup melted coconut oil
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ⅓ cup apple sauce
- ½ teaspoon pure vanilla extract
- 1 cup fresh or frozen blackberries, may substitute blueberries
- Coconut oil to grease the baking sheets
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together the oat flour, whole oats, flax, salt, baking powder and cinnamon.
- In a separate small bowl whisk the eggs until well combined. Add the coconut oil, maple syrup, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
- Add the wet ingredients to the dry ingredients, stirring until well combined. Add the berries and stir gently to just combined, trying not to break the berries up too much.
- Spoon heaping tablespoons of the dough onto 2 greased baking sheets, using your fingers to flatten each cookie.
- Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
- Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks. To freeze, place a piece of parchment or plastic wrap in between each cookie so they don’t stick together, then seal in an air-tight container or freezable bag for up to a month in the freezer. Defrost or gently reheat prior to serving.
Notes
- Allow him to select the berry to include in the cookies. Blueberries or blackberries are great choices.
- Invite her into the kitchen to help make the cookies. A big bowl and big spoon will make stirring fun.
These sound do delicious! I can’t wait to make them!!
Megan, I just had one for a morning snack. I’m always surprised by how filling oats can be. I hope you love them!
My daughter doesn’t like fruit in her cookies or muffins. If I were to leave the berries out, do you recommend adding in extra syrup or applesauce to make up the missing sweetness? She isn’t much of a breakfast eater and I’ve been looking for a breakfast cookie that will hopefully be yummy enough that she will actually eat it now that she is about to start kindergarten. Thanks for the recipe!
Cassie, Try adding an extra 1/4 cup maple syrup to make up for the omitted berries. Let me know how they turn out!
Thank you! The extra syrup make them quite liquid-y so I poured the batter into muffin cups. With extra baking time they turned out delicious! My picky eater wasn’t a fan, but my toddler and I love them. Next time I’m adding in the blueberries!
Cassie, oh I love the muffin idea. I’ll have to give that a try! Glad the toddler like them at least. Fingers crossed the blueberry option is popular too. 🙂
I just made this this morning, and they have a great flavor but we’re a little dry. I know you said they would likely be, but I’m thinking the fresh blackberries didn’t work for me. They didn’t release too much juice, so next time I’m going to try frozen! I might add a little extra maple syrup next time too, but I’ll definitely be saving this recipe!
Megan, good to know. When I make them the batter is dry but the cookies are quite moist. I think frozen blackberries might work and a tad more maple syrup as you suggested or apple sauce. Let me know how the next batch works out!
Robin- Have you tried making these into a muffin?
Stephanie, I haven’t, but I’ll work on test a version out and let you know how they turn out. Let me know if you try in the meantime!
I’ve tried several of your recipes and just made these tonight. They are super yummy!! I already had two although my plan is to feed them to my toddler for an easy breakfast for the rest of the week. I used frozen wild blueberries and went otherwise straight by the recipe. Not too sweet; perfect consistency; and will even satisfy my late night sweet tooth! Thanks Robin.
Shawna, I’m so glad you’re enjoying the recipes and that these were a hit. Good to know, too, that frozen blueberries work! I’ve learned to make a double batch because I end up eating as many as my daughter. 🙂