Healthy Oatmeal Breakfast Cookies (Ready-to-Print Version)
Wholesome oatmeal and blueberry cookies with nuts, perfect for a healthy start or snack anytime.
# What You’ll Need:
→ Dry Ingredients
01 -
1½ cups old fashioned rolled oats (gluten-free if necessary)
02 -
½ cup unsweetened coconut flakes
03 -
¼ teaspoon sea salt
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon ground allspice
06 -
⅓ cup brown sugar
07 -
¾ cup almond flour
08 -
¾ cup dried blueberries
09 -
½ cup chopped pecans
→ Wet Ingredients
10 -
2 large eggs
11 -
⅓ cup coconut oil, melted
12 -
1 teaspoon vanilla extract
→ Topping
13 -
30 g dark chocolate, melted (optional)
# Step-by-Step Guide:
01 -
In a large bowl, mix rolled oats, coconut flakes, sea salt, cinnamon, allspice, brown sugar, and almond flour until evenly combined.
02 -
Fold in dried blueberries and chopped pecans, stirring to distribute evenly.
03 -
In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract until smooth.
04 -
Add wet ingredients to dry ingredients and mix thoroughly using a spoon and hands to form a sticky dough. Adjust sweetness with additional brown sugar or honey if desired.
05 -
Form dough into approximately 2-tablespoon balls, pressing firmly to ensure they hold shape. Place on an ungreased baking sheet and flatten slightly with your hand, as cookies will not spread during baking.
06 -
Bake cookies in a preheated oven at 350°F (175°C) for 12-14 minutes until edges are lightly golden. Allow cookies to cool on the baking sheet for several minutes before transferring to wire racks to cool completely.
07 -
If desired, drizzle melted dark chocolate over cooled cookies using a spoon. Allow chocolate to set before serving.
# Handy Tips:
01 -
If dough is too sticky, wet your hands with cold water to shape cookies. For a firmer dough, add more oats; for a softer dough, add extra coconut oil.
02 -
Store cookies in an airtight container for up to one week or freeze for up to three months. Thaw at room temperature or briefly in the microwave before serving.