Healthy Blueberry Oatmeal Breakfast Cookies Recipe | Yummly

Healthy Blueberry Oatmeal Breakfast Cookies

AMY'S HEALTHY BAKING(1)
Andrea: "A great way to use fresh blueberries during the s…" Read More
11Ingredients
55Minutes
120Calories
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Ingredients

US|METRIC
  • 1 cup instant oats (measured like this and gluten-free if necessary)
  • 3/4 cup wheat (whole, or gluten-free* flour, measured like this)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil (or unsalted butter, melted and cooled slightly)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup (room temperature)
  • 1/4 cup nonfat milk (room temperature)
  • 1/2 cup fresh blueberries
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    NutritionView More

    120Calories
    Sodium9% DV210mg
    Fat7% DV4.5g
    Protein6% DV3g
    Carbs6% DV17g
    Fiber4% DV<1g
    Calories120Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol30mg10%
    Sodium210mg9%
    Potassium95mg3%
    Protein3g6%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber<1g4%
    Sugars8g16%
    Vitamin A4%
    Vitamin C2%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Andrea 2 years ago
    A great way to use fresh blueberries during the season! I really love the tip about using a food processor to make your own quick oats. (I only keep old fasioned oats in our house.) I dusted the blueberries with a bit of flour to keep the juices from running during the baking time. I also refrigerated the dough for about 1 1/2 hours, which helped cut down on juicing. I used a teaspoon instead of a cookie scoop to form the cookies. I was able to yield about 20 smaller cookies. Next time I'll try adding some chopped walnuts or shredded coconut. ☺

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