Easy Chewy Blueberry Oatmeal Breakfast Cookies
Soft, chewy oatmeal cookies bursting with juicy blueberries, perfect for quick, healthy snacking and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups old-fashioned rolled oats (135 g / 5 oz)
- 1/2 cup oat flour (60 g / 2.1 oz)
- 1/2 cup all-purpose flour (60 g / 2.1 oz) – can substitute almond flour for gluten-free option
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened (60 g / 4 tablespoons) – can substitute coconut oil
- 1/2 cup packed brown sugar (100 g / 3.5 oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (150 g / 5.3 oz) – fresh preferred, frozen can be used if tossed in flour
- 1/4 cup chopped walnuts or pecans (optional) (30 g / 1 oz)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together rolled oats, oat flour, all-purpose flour, baking powder, ground cinnamon, and salt.
- In a separate bowl, beat softened butter and brown sugar until fluffy and light, about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth and glossy.
- Gradually stir the dry ingredients into the wet mixture using a wooden spoon or spatula until just combined; dough will be thick and sticky.
- Gently fold in blueberries and nuts if using, being careful not to crush the berries.
- Use a cookie scoop or tablespoon to drop rounded mounds of dough about 2 inches apart onto the prepared baking sheet. Slightly flatten each mound with your fingers.
- Bake for 12-15 minutes until edges are golden and centers are set but still soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix dough to keep cookies tender. Use softened butter, not melted, to prevent spreading. Toss frozen blueberries in flour before folding to reduce moisture. Chill dough 15-20 minutes if too sticky to control spreading. Cookies are done when edges are golden but centers still soft. Cool on baking sheet before moving to rack. Dough can be prepped the night before. For vegan version, use coconut oil and flax egg. For gluten-free, substitute all-purpose flour with almond flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
Keywords: blueberry oatmeal cookies, breakfast cookies, chewy oatmeal cookies, healthy snack, quick breakfast, blueberry snack