Blackberry Oatmeal Walnut Breakfast Cookies
Hearty and wholesome breakfast cookies packed with oats, walnuts, and sweet-tart blackberries, perfect for a grab-and-go morning.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12-14 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cups all-purpose flour
- 1 cups rolled oats
- ¾ cup dark brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup unsweetened applesauce
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- 2 eggs
- 1/3 cup walnuts chopped
- ¾ cup frozen blackberries chopped
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper and set it aside.
- In a large bowl, combine the unsweetened applesauce, melted coconut oil, vanilla extract, and eggs.
- Whisk these wet ingredients together until they are well combined.
- Add the all-purpose flour, rolled oats, dark brown sugar, baking powder, baking soda, salt, and cinnamon to the wet ingredients.
- Stir the mixture until all the ingredients are just combined and no dry streaks of flour remain.
- Gently fold in the chopped frozen blackberries and chopped walnuts until evenly distributed.
- Scoop ¼ cup of the cookie batter for each cookie onto the prepared baking sheet.
- Bake for 18-20 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking pan for 5 minutes.
- Transfer the cooled cookies to a wire rack to cool completely.
Notes
Ensure coconut oil is melted but not hot before mixing.
Do not overmix the dough once dry ingredients are added.
Using frozen, chopped blackberries helps prevent the dough from turning purple.
Parchment paper is key for easy cleanup and preventing sticking.