Blueberry Chocolate Chip Breakfast Cookies

There’s nothing I love more than a good breakfast cookie. It’s breakfast, it’s dessert, it’s a snack ALL IN ONE. What’s not to love? This week I’m sharing my all-time favorite healthy cookie recipe, Blueberry Chocolate Chip Breakfast Cookies. They’re super simple to make, and healthy too!

These Blueberry Chocolate Chip Breakfast Cookies have been a literal lifesaver over the past six months. They no kidding helped me survive the newborn phase (if you’re up at 2 am, you should definitely have a cookie by your side!). These trusty cookies were also my sidekicks on our journey to South Africa earlier this summer. I even mailed them to a few friends with newborns earlier in the year, and I’m happy to say they reported back similar life-saving results!

It’s easy to see why an innocent cookie can be so major. They’re:

Easy to make (double batch, anyone?)
Easy to eat
Filling
Nutritious
Packed with flavor

This is a snack you can grab out of the fridge or freezer, eat in three bites with one hand, and most importantly, feel good about it. Or, you can indulge in an after-dinner treat and your sweet tooth would be just as happy!

Blueberry Chocolate Chip Breakfast Cookies Explained

So what is a breakfast cookie, you ask? It’s everything you ever wanted in a breakfast, but in cookie form. These Blueberry Chocolate Chip Breakfast Cookies are made with whole food ingredients like oats, nut butter, bananas, and a just a touch of honey. They’re dense and chewy and packed with yummy mix-in’s (which are totally customizable, by the way), just like your best bowl of oatmeal. This recipe uses nut butter and applesauce instead of oil or butter, so it’s effortlessly dairy (and egg) free, no substitutions needed!

This recipe is adapted from one of my favorite baking websites, Sally’s Baking Addiction. They’re based on her “Good Morning Sunshine Breakfast Cookie” recipe. I’ve played around with the recipe a lot over the past few months, making small tweaks each time I bake a batch. This is my favorite version so far – lightened up with a little less honey and nut butter and added applesauce for extra moisture and sweetness.

Flavor Variations

I’ve experimented with lots of different mix-in combinations, from dark chocolate coconut to blueberry pumpkin seed. You can pretty much use any combination of fresh/frozen/dried fruit, nuts, seeds, or chocolate that you like. I love blueberries and chocolate together because you get the best of both worlds: tart, juicy sweetness from the blueberries with little velvety pockets of chocolate sprinkled in. It’s all about balance, right?

The name “cookie” feels like an indulgence, but really they’re 1 part cookie, 1 part granola bar, 2 parts fancy oatmeal, and 5 parts delicious. Don’t worry about my math 🙂 I hope you enjoy these Blueberry Chocolate Chip Cookies just as much as I do!

5 from 2 votes

Print

Blueberry Chocolate Chip Breakfast Cookies

These healthy cookies are low-fuss and high-flavor. One bowl, one spoon, and you're set! They're full of fiber, naturally-sweetened, and are the perfect place for your favorite mix-ins. Fruit, nuts, seeds, chocolate chips - the world is your oyster!

Course Breakfast, Snack

Keyword dairy-free, egg-free, gluten-free, vegan

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 28 cookies

Ingredients

• 3/4 cup mashed ripe banana (about 2 medium)
• 3/4 cup nut butter (I use peanut butter)
• 1/3 cup unsweetened applesauce
• 1/4 cup honey (or maple syrup)
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1/3 cup chocolate chips or finely-chopped chocolate bar

Instructions

1. Preheat the oven to 325 degrees F. Line 2 regular size baking sheets (or 1 large baking sheet) with parchment paper or silicone baking mats.

2. Mix the mashed banana, nut butter, applesauce, honey, and vanilla together in a large bowl until well combined. Stir in the remaining ingredients with a wooden spoon or spatula.

3. Scoop rounded spoonfuls of dough (about 2 tablespoons per cookie) onto the baking sheets. You can place the cookies close together since they will not spread while baking.

4. Gently flatten each cookie dough ball with your fingers to form a flat, disc-like shape.

5. Bake each batch for 20-25 minutes until the edges and undersides are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before placing them on a wire cooling rack to cool completely.

6. Store in an air-tight container at room temperature or in the fridge for up to 1 week. Or, freeze for up to 3 months. 

Recipe Notes

• You can substitute the blueberries and chocolate chips for any mix-in's you like. I suggest: dried cranberries, raisins, pumpkin seeds, toasted shredded coconut, chopped pecans or walnuts, or white chocolate chips.
• To make this recipe gluten-free use certified gluten-free oats.
• To make this recipe dairy-free use dairy-free chocolate. I like to chop up a dairy-free dark chocolate bar, which usually works out to be more cost-effective than buying dairy-free chips.
• A metal cookie dough scoop is really helpful for easily scooping and dropping the dough (which can be quite sticky) onto the baking sheets. 
• You can make the cookies however big or small you like, just adjust the cooking time accordingly. 
• The Nutrition Facts for 1 cookie are: 103 calories, 5g fat, 13g carbohydrate, 2g fiber, and 3g protein.