Blackberry Oatmeal Breakfast Cookies

Looking to add a nutritious twist to your morning routine? Say hello to Blackberry Oatmeal Breakfast Cookies! Imagine, a big soft cookie infused with juicy blackberries and hearty whole grains, creating a delightful combination of flavors and textures that will have you reaching for seconds. Whether you're rushing out the door or leisurely enjoying breakfast at home, these cookies offer a convenient and delicious way to fuel your morning.

Blackberry Oatmeal Cookies for breakfast

Cookies for breakfast?

Yes, please. 

Yesterday I stumbled upon a post from Angela who blogs at The Lemoine Family Kitchen for blueberry breakfast cookies. Her cookies looked soooo good!  I have been wanting to make breakfast cookies for some time now and after browsing the recipe, I realized I had everything I needed to make these cookies in my pantry with a few adaptations. Hearty and delicious, these black berry cookies are a great choice for a quick breakfast!

How to make Oatmeal Cookies with Blackberries

Begin by gathering the ingredients needed: 

• Coconut oil - Substituting coconut oil for butter in traditional oatmeal cookies give these breakfast cookies a nice soft texture and may be better for you than butter. 
• Honey or Agave syrup - Used to sweeten this cookie. It's not too sweet, making it a great choice for morning time. 
• Egg - used to bind the cookie together.
• Whole wheat flour - adding the goodness of whole grains from wheat
• Old Fashioned Oats (or Regular Oats) - less processed than instant or quick oats, but not as difficult to cook as steel cut oats. This gives the cookies a bit of a bite. 
• Lemon zest, cinnamon, and pure vanilla extract - for flavor. Citrusy lemon and blackberries are great flavor partners. 
• Baking powder - a leavening agent to help the cookies rise and have bulk. 
• Fresh Blackberries or Frozen blackberries - give a nice tartness to the cookies and lend a beautiful purple color. 

Make the blackberry oatmeal cookies:

Preheat oven to 375 degrees F. Line a large baking sheet with silpat or parchment paper.  It's important to use a parchment-lined baking sheet or a Silpat keep cookies from sticking to the baking sheet. 

In a large bowl, with a whisk, combine the coconut oil, honey, egg, and vanilla. Set aside. Depending on the temperature of your kitchen, coconut oil may be more solid or more liquid, but either way should combine easily with the other ingredients. You can use an electric mixer if you need to, but you should be able to just whisk by hand in most cases. 

In a small bowl, combine the dry ingredients: flour, baking powder, lemon zest, cinnamon, and salt. 

Add the dry flour mixture to the honey mixture and stir to combine.

Add in the old-fashioned oats and stir. Gently fold in whole blackberries. (You could cut the blackberries in half if they are very large.)

Drop cookies using a 1/4 cup measure onto parchment-lined baking sheet a few inches apart. Flatten the cookie dough balls a little with damp fingers.

Bake for about 15 - 20 minutes or until the edges of the cookies just start to brown. Let rest on the baking pan for a few minutes, then remove to wire rack (cooling rack) to cool.

Thanks to whole wheat flour and oats, these black berry "cookies" are dense. I'd say they have more like a "muffin got together with a cookie and had a child" sort of texture. Soft not crispy. They are great with a cup of hot coffee or tea and wholesome enough to feel good about eating cookies for breakfast. 

Frequently asked questions

Can I freeze oatmeal blackberry cookies?

Yes, you can freeze these cookies in an airtight container or plastic freezer bag for up to 6 months. Thaw to room temperature before enjoying. 

Can I use frozen blackberries in this recipe?

Yes, you can use frozen blackberries. I recommend you add them in the frozen state where called for in the recipe card. You may need to bake them a minute or two longer. You can also coat them in a tablespoon of all purpose flour before adding them so they don't bleed too much color throughout the cookie. 

Can I use other fruit in this cookie recipe to replace blackberries?

Yes, you can substitute blueberries or cherries in this recipe. You can also substitute dried fruits such as raisins, apricots, or cranberries. 

We enjoyed these not too sweet cookies full of wholesome goodness that are suitable for the whole family and we hope you do too! 

Can I use all purpose flour instead of whole wheat flour?

Yes, you can substitute all purpose flour for whole wheat flour in this recipe. It will measure cup for cup. 

Can I use butter in place of coconut oil?

Yes, you can replace the coconut oil with room temperature unsalted butter. The cookies may have slight harder texture if you do, but they will still taste great. 

Can I use white sugar in place of honey or agave?

I haven't tried this recipe with white sugar nor brown sugar, but I have substituted the honey with pure maple syrup with good results. 

  

blackberry oatmeal cookies, blackberry oatmeal breakfast cookies, blackberry cookies, blackberry cookie recipe

breakfast, brunch, cookies

American

Yield: 9 servings

Author: Renee Paj

Blackberry Oatmeal Breakfast Cookies

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Blackberry Oatmeal Breakfast Cookies are big soft cookies infused with juicy blackberries and hearty whole grains, creating a delightful combination of flavors and textures that are perfect for breakfast on the go or a leisurely afternoon snack.

Ingredients

• 1/4 cup solid coconut oil
• 1/2 cup honey or light agave
• 1 large egg
• 2 tsp. pure vanilla extract
• 1/2 cup whole wheat flour (I used white whole wheat)
• 2 tsp. baking powder
• 1 tsp. lemon zest
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 2 cups old fashioned oats
• 4 oz. fresh blackberries

Instructions

1. Preheat oven to 375 degrees F. Line a large baking sheet with silpat or parchment paper.
2. In a large bowl, with a whisk, combine the coconut oil, honey, egg, and vanilla. Set aside.
3. In a small bowl, combine the flour, baking powder, lemon zest, cinnamon, and salt. Add the dry flour mixture to the honey mixture and stir to combine.
4. Add in the oats and stir. Gently fold in the blackberries.
5. Drop cookies using a 1/4 cup measure onto prepared baking sheet a few inches apart. Flatten the mounds a little with fingers.
6. Bake for about 15 - 20 minutes or until the edges of the cookies just start to brown. Let rest on the baking pan for a few minutes, then remove to wire rack to cool.

Notes

To use frozen blackberries: I recommend you add them in the frozen state where called for in the recipe card. You may need to bake them a minute or two longer. You can also coat them in a tablespoon of all purpose flour before adding them so they don't bleed too much color throughout the cookie. 

Nutrition Facts

Calories

215.7

Fat (grams)

7.93 g

Sat. Fat (grams)

5.4 g

Cholesterol (grams)

20.67 mg

Carbs (grams)

34.38 g

Fiber (grams)

3.34 g

Sugar (grams)

16.43 g

Net carbs

31.02 g

Protein (grams)

4.21 g

Sodium (milligrams)

183.04 mg

Nutritional Information is an estimate and provided as a courtesy.

https://www.reneeskitchenadventures.com/2014/03/blackberry-oatmeal-breakfast-cookies.html

Copyright © 2014 Renee's Kitchen Adventures

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