Light and Easy Recipes and Meal Ideas

Blueberry Oatmeal Breakfast Cookies

Calories: 73 SmartPoints
3
3
2
Nutrition
Blueberry Oatmeal Breakfast Cookies

I call these Breakfast cookies because they have a very soft, almost "muffiny" texture. I have these with an egg and some fruit in the morning to make it a more filling breakfast.

 

You can double the recipe to make these in batches and freeze in a large zip lock bag. Just warm them for about 20 seconds or so in the microwave. 

 

Recipe makes 20 two-inch cookies. 1 cookie per serving.

Yield/Servings: 20 Serving Size: 1 cookie Total Cook/Prep time: 40 minutes

Ingredients

  • 1/2 cup non-fat greek yogurt (Fage recommended)
  • 2 tbsp butter (softened)
  • 1/2 cup dark brown sugar (packed)
  • 1 ripe banana
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup All Purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 1/2 cups old fashioned rolled oats
  • 2 cups blueberries

Directions

Preheat oven to 350

Line a baking sheet with parchment paper.

Mix the butter, yogurt and brown sugar in a bowl using an electric hand mixer (about 1 minute, low speed).

Add the egg, banana and vanilla and mix 30 seconds more.

In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon and ground cloves.

Add the dry ingredients into the bowl with the wet ingredients.

Mix with a spoon or spatula to combine.

Add the oats and blueberries and mix to combine.

For best results, allow the wet dough to rest for about 20 minutes (bowl covered with plastic wrap).

Spoon dough in 1 1/2 inch balls onto the baking sheet (leaving about 1 - 2 inches of space between them).

Use the back of a wet spoon to flatten them down a bit and shape them into circles.

Cookies should be about 2 inches in diameter and 1/2 inch high to yield 20 cookies.

Bake for 12 - 15 minutes.

Allow them to cool at least 30 minutes before serving.

Thank you for making these. Have a great day.

RATING:  
  4.75 (4 reviews)
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