These Blueberry Breakfast Cookies with White Chocolate are perfect for on-the-go breakfasts.
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Why you’ll love them
These quinoa breakfast cookies taste like a mashup of a cookie and a muffin. They’re a bit like a muffin top, without all the crumbliness… and they bake up right on a cookie sheet.
This recipe is great because you can make a huge batch of breakfast cookies on the weekend and then eat them throughout the week. You can even stash them in the freezer for up to a month!
Not only do they give you an energy boost, but they’re packed with fiber and protein too.
All those nutrients come from the healthy grains in these breakfast cookies – Quinoa, steel cut oats and whole wheat flour.
To sweeten things up a bit, I threw in some applesauce and brown sugar, but the true stars in this recipe are the blueberries and the white chocolate chips. I love that combination together – Like berries and cream…
Ingredients needed
- Blueberries
- White Chocolate Chips
- Whole Wheat Flour
- Salt
- Baking Soda
- Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- Unsweetened Applesauce
- Steel Cut Oats
- Quinoa – Cooked and cooled.
How to make them
- Preheat your oven to 375-degrees.
- Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
- Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
- Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1-inch apart.
- Bake cookies until golden, 12–15 minutes.
- Transfer cookies to a wire rack and let cool.
Recipe variations
The best part of these quinoa breakfast cookies is that you can totally customize them.
After digging into these blueberry & white chocolate cookies for about a week, I was ready to change things up a bit. The next weekend I made quinoa breakfast cookies with raspberries and dark chocolate.
And the next weekend? Quinoa cookies with some pumpkin and pecans thrown into the mix. Up next? Maybe some holiday inspired quinoa breakfast cookies with cranberries and white chocolate chunks.
- Swap the blueberries for raspberries, blackberries or chopped strawberries.
- Swap the white chocolate chips for dark or milk chocolate chips.
- Swap out the vanilla extract for almond extract.
How to make ahead & store
Store cooled cookies in an airtight container at room temperature for up to five days. Or, freeze for up to 1 month.
More breakfast recipes
- Blackberry Cornbread Muffins with Whipped Honey Butter
Did you try these blueberry breakfast cookies?
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Full Recipe
Blueberry Breakfast Cookies
Equipment
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (room temperature)
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened applesauce
- 1 cup steel cut oats
- 1 cup cooked quinoa (cooled)
- 1 cup blueberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375°. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
- Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
- Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1” apart.
- Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
Notes
Nutrition
This recipe was originally published in 2017. It was updated in 2023 to add new information. The breakfast cookie remains the same. Enjoy!
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