Healthy, soft, blueberry oatmeal breakfast cookies

Everyone has their own breakfast cookie recipe.


Some people use the work “healthy” in the post and when I check out the recipe I see loads of butter and sugar. What gives?

Last week, I had a staggering craving for soft, enormous oatmeal cookies. They used to have some in the cafeteria of my university and I likely ate them far too often. Who knows what was in them, either. Likely lots of butter and sugar. I went hunting around bakeries, grocery stores, coffee shops and health food stores trying to find something that would satiate my craving. Eventually, I found a “workout cookie” at the Holt Renfrew Café that sort of did the trick. It was certainly good, but what made that cookie a “workout cookie” is beyond me. Maybe I would have to go workout after eating it? I figured that the best thing to do would be to simply make my own. I could control the ingredients and size of the cookie and make sure they were nice and soft.


After lots of searching through recipes on pinterest and doing some test batches, I’ve come up with a cookie I’m really happy with. It’s soft, it’s big and most importantly, you don’t feel like you just ate dessert after eating it. These will last about 4-5 days in an air-tight container. Alternatively, they freeze well.  I always freeze half of the batch of any baked goods I make. Otherwise, I start eating more and more to make sure they won’t go bad, which is tasty, but not helpful to eat dessert all day.

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Without further ado, here’s the recipe! Don’t let the huge list of ingredients fool you. The great thing about this recipe is that you can customize it in any way based on what you’re craving or what you have in your pantry! I actually had everything on hand, even the applesauce. My applesauce always used to go bad because I would use it for a recipe then it would linger in the back of my fridge for weeks and eventually grow mould. Now I just buy the mini lunch snack packs of unsweetened applesauce! Each one is about 1/3 of a cup so it’s ready when I need it.


Healthy soft blueberry oatmeal breakfast cookies
[vegan, gluten-free]
makes 12 large cookies

Preheat the oven to 350F.

– 1 1/3 cups gluten-free oats, blended
– 1 cup  gluten-free oats, whole
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 tsp cinnamon
– 1/4 cup of unsweetened, shredded coconut
– 2 tbsp flaxseed meal
– 1 tbsp chia seeds
– 1 heaping tbsp pepitas
– 1 heaping tbsp slivered almonds

– 2 ripe bananas, mashed
– 3 tbsp melted coconut oil
– 1/2 tsp vanilla extract
– 1/4 cup unsweetened apple sauce
– 1/4 cup pure maple syrup

1. Take 1 1/3 cup of the oats and blend them in a food processor or blender until they have a mealy texture.

2. Mix all dry ingredients in a large bowl.

3. Mix all wet ingredients in a small bowl. (Note: the melted coconut oil will likely harden when mixed with the other wet ingredients. This is normal, and doesn’t affect the recipe. Just make sure you mix well right when it’s added.)

4. Add wet ingredients to dry ingredients. Stir to combine without over-mixing.

5. Fold in any frozen berries, dried fruit or chocolate chips gently until just combined.

6. Grease a baking sheet or use a non-stick mat. Spoon cookies in whatever size you want. This recipe makes 12 large cookies. I put 6 on the baking sheet at a time.

7. Bake cookies for 14-16 minutes. They should be brown on the edges and light brown on top. You want them soft inside, but not gooey. Sometimes it’s best to just crack one open and taste for yourself!

8. Cool them on a rack and bake the remaining batter as per steps 6-7. Enjoy!

A few notes on substitution:
– If you don’t like coconut, simply substitute it with a 1/4 cup more of the blended oat flour (but they’re SO good with coconut)
– If you’re using nuts, make sure they’re finely chopped. These didn’t taste as good with huge almonds, which is why I used slivered.
– If you’re using berries, they’re ideal frozen. That way, they don’t turn the batter blue/red when you’re baking.
– You could certainly stand to use less maple syrup as the banana sweetens these enough on their own. You could also use agave, if that’s your preference, but make sure to consult a sugar substitution chart beforehand.


One Comment Add yours

  1. lucyabakes says:

    These look lovely! I have had the same problem I found a “healthy breakfast flapjack” recipe it used a very small amount of butter and honey to hold everything together… It didn’t work… I ended up with a pile of (tasty) crumbs! I will have to give your method a go!

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