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!
Easy Blackberry Oat Breakfast Cookies
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
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl, mix together the oat flour, whole oats, flax, salt, baking powder and cinnamon.
3. 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.
4. 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.
5. Spoon heaping tablespoons of the dough onto 2 greased baking sheets, using your fingers to flatten each cookie.
6. Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
7. 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.
Yield: 28 small cookies
*You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
Making this recipe? Let me know what you think and any adaptations you make in the comments. I really love hearing from you!
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