Start your morning off with these Honey Ginger and Blueberry Breakfast Cookies. These naturally, honey sweetened breakfast cookies are perfect to take on the go in the morning, loaded up with oats, almond butter, fresh blueberries and crystallized ginger.
Experts claim that breakfast is the most important meal of the day – now I’m no expert but I couldn’t agree more. I’m a beast in the morning if I don’t start my day with something in my tummy and I honestly don’t understand how people can possibly function on just a cup of coffee for the first few hours of the day. Don’t they wake up hungry? Even if they don’t wake up hungry, don’t they get brain fog from the lack of carbs or food?
I’m not here to say that every morning needs to include the full spread, mine most certainly does not. Some mornings, I barely even have time for breakfast as I run out the door but I always find a way to make it happen – either at home or on the road.
As a breakfast lover I’m always open to new and easy breakfast trends to get my day started. I’ve heard of breakfast cookies in passing numerous times but to be honest was always a little skeptical of them. Was it really just a loaded muffin in disguise or another word for baked oatmeal?
All my questions were answered with these Honey Ginger and Blueberry Breakfast Cookies. Definitely not a muffin, not quite baked oatmeal but somewhere in between to earn the name “breakfast cookie”. These guys are soft and chewy, yet hearty and filling at the same time. Loaded up with heart healthy oats, almond butter, fresh blueberries, honey for sweetness – these so called “cookies” are loaded up with protein that are perfect to take on the go with you.
If that were not enough, these cookies utilize nature’s sweetener – honey.
These cookies are larger than average – a heaping 1/4 cup of dough goes into each one! Honey not only keeps the breakfast cookies moist but adds a rich golden color to these guys too. Being such big cookies, I baked at a lower temperature than normal to ensure they bake all the way through without burning. With the help of the honey in the recipe, instead of looking pale all over, we ended up with a beautiful golden outside.
Bonus honey fact: The hard working honey bees contribute to our planet through pollination of many agricultural crops, including almonds, apples, avocados, blueberries, carrots, cucumbers and many more. Which means the almond butter and blueberries found in this recipe had help from our friend the honey bee!
So now, next time you run out the door with the excuse “no time for breakfast” or “breakfast makes me queasy” – you have none! Keep these breakfast cookies at the ready for food on the go and those little hints of crystalized ginger throughout will help with that morning queasiness!
This post is sponsored on behalf of The National Honey Board. As always all opinions are my own and thanks for supporting brands that I work with.
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Ingredients
- 2 cups old fashioned oats
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup almond butter
- 1/3 cup honey
- 2 tablespoons brown sugar
- 1/4 cup avocado oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup finely diced crystalized ginger
Instructions
- Heat your oven to 325 degrees and line 2 rimmed baking sheets with parchment paper.
- In a medium bowl combine the oats, flour, salt and cinnamon and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment cream the almond butter, honey, brown sugar and avocado oil. Scrape down the sides of the bowl and add the eggs and vanilla extract.
- Mix in the dry ingredients until incorporated and scrape down the sides of the bowl one more time to make sure everything is mixed in well.
- Using a spoon, gently fold in the diced ginger and blueberries, making sure not to break up the blueberries too much.
- Using a 1/4 cup dry measuring cup, measure out heaping cups of dough on the prepared baking sheet. You should end up with a baker's dozen of cookies.
- Roll in to a ball and press down on the cookies with the palm of your hand to flatten.
- Bake for 18-21 minutes until the cookies are completely baked through on the inside. You'll need to check after 18 minutes on the doneness and bake on from there as need be.
- Let cool completely before serving.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
