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Blueberry Oatmeal Cookies are one of the best, aren’t they? These breakfast cookies mix chewy oats, candy blueberries, and crunchy pecans for a deal with that’s exhausting to withstand. Our model retains that old-school attraction however provides a enjoyable twist with almond butter and maple syrup. Belief me, these cookies are tremendous simple to make and can make your kitchen odor unbelievable. 

Truthfully, I simply can’t get sufficient of those cookies. They’ve that good steadiness of chewy oats, bursts of blueberry taste, and the nutty crunch of pecans. Plus, you don’t should be an knowledgeable baker to whip up a batch of those goodies. Simply combine, bake, and revel in! Whether or not you’re having them together with your morning espresso or as a day snack, these cookies will certainly hit the spot. 

INGREDIENTS FOR BLUEBERRY OATMEAL COOKIES 

Makes: about 20 cookies | Prep Time: 10 minutes | Bake Time: 10 minutes | Complete Time: 20 minutes

• 1 tbsp/7g floor flax
• 2 tbsp/30ml water
• 2/3 cup/160ml maple syrup
• 1/3 cup/75g almond butter
• 1 tsp/5ml vanilla extract
• ¾ cup/90g oat flour
• 1 tsp/4g baking powder
• ¼ tsp/2g salt
• 1 ½ cups/140g rolled oats
• ¾ cup/120g dried blueberries
• ¾ cup/68g chopped pecans

HOW TO MAKE BREAKFAST OAT COOKIES

1. Preheat oven to 375°F/190C. Line baking sheets with parchment. In a small bowl, mix flax and water. Stir and permit to take a seat for five minutes to gel. In a big bowl, mix maple syrup and almond butter. Stir till clean and nicely integrated. Stir within the gelled flax and vanilla.

2. Add the oat flour, salt, and baking powder. Stir till clean. Stir within the rolled oats, dried blueberries, and chopped pecans. Mix till all of the additions are nicely distributed and coated within the batter.

3. Scoop 2-3 tbsp/30-45ml sized mounds of combination onto a lined baking sheet. Use moist fingers or a spoon to maintain the perimeters collectively. Go away 2-3”/5-8cm between mounds to permit for spreading.

4. Bake for 9-12 minutes, till golden brown at edges. Cool on baking sheet for at the very least 5 minutes earlier than transferring to cooling rack to chill fully. Preserve at room temperature in a sealed container for as much as 3 days or within the freezer for as much as 1 month.

TIPS, VARIATIONS, AND SUBSTITUTIONS

🍪 Fast Oats – For a special texture, strive utilizing fast oats as an alternative of old school oats. Fast oats will make the cookies softer and extra uniform, whereas old school oats give a chewier texture.

🍪 Frozen or recent blueberries – If dried blueberries aren’t obtainable, frozen or recent blueberries work simply as nicely. Simply fold them into the batter gently to keep away from over-mixing and turning the batter purple.

🍪 Peanut Butter – You may add a nuttier twist by utilizing peanut butter. It will give your cookies a richer taste and a slight trace of peanut.

🍪 Nutmeg or cinnamon – Improve the heat of your cookies by including a touch of nutmeg or cinnamon. Only a tablespoon can add a beautiful depth of taste.

🍪 Banana – You may substitute a number of the almond butter with mashed banana. This provides pure sweetness and moisture to the cookies.

🍪 Darkish chocolate chips – Add a handful of darkish chocolate chips to the dough for a deliciously wealthy twist. Chocolate pairs splendidly with blueberries.

🍪 Walnuts, almonds, or pistachios – In case you don’t like pecans, strive utilizing walnuts, almonds, and even pistachios for a special nutty taste and texture.

HOW TO STORE

• Cookie Dough: If you wish to put together the cookie dough upfront, form the dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough within the freezer for about 1 hour earlier than transferring it to an hermetic container. You may retailer the raw dough within the freezer for as much as 1 month.
• Baked Cookies: As soon as the cookies are baked and cooled, retailer them in an hermetic container at room temperature. They’ll keep recent for as much as 5 days. For finest outcomes, place a bit of parchment paper between layers of cookies to forestall them from sticking collectively.
• To freeze baked cookies, allow them to cool fully, then place them in a single layer on a cookie sheet and freeze till strong. Switch the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They are often saved for as much as 3 months. Thaw at room temperature or heat within the oven for a couple of minutes earlier than serving.

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