Breakfast Cookies with Blueberries & White Chocolate

Close up of quinoa breakfast cookies, one with bite taken

These Blueberry Breakfast Cookies with White Chocolate are perfect for on-the-go breakfasts.

Breakfast Cookies

I have a confession – I absolutely never make breakfast. Except for that one time when I made Bacon Breakfast Tostadas… If you read that post, you’ll understand why breakfast is not my best friend.

Today, I’m setting out to change things with these Healthy Blueberry & White Chocolate Cookies. I love this recipe because you can make a huge batch of these on the weekend and then eat them throughout the week. You can even stash them in the freezer for up to a month! These quinoa cookies are my new morning obsession.

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. And all of those healthy grains come from my favorite local producer – Bob’s Red Mill. I love how many different products they offer and that they’re certified USDA organic too. About half of my pantry is stocked with Bob’s…

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…

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.

But 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.Hand reaching for quinoa breakfast cookie.

Breakfast Recipes:

If you loved this Breakfast Cookie recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Breakfast Cookies Recipe

Close up of quinoa breakfast cookies, one with bite taken

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies are perfect for on-the-go breakfasts.
4.12 from 9 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36


  • 2 cups Bob's Red Mill whole wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup 1 stick unsalted butter, room temperature
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened applesauce
  • 1 cup Bob's Red Mill steel cut oats
  • 1 cup cooked Bob's Red Mill quinoa (cooled)
  • 1 cup blueberries
  • 1 cup white chocolate chips


  • 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.


DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.8mg

Disclosure: I teamed up with Bob’s Red Mill to bring you this post. As always, all opinions are my own.



  1. Melissa (Pen and Parent)

    I would never have thought of using quinoa in a cookie. These look healthy and delicious!


  2. Catherine @ Ten Thousand Hour Mama

    Breakfast COOKIES? Yes please! I’m going to make these for my kids. And then eat most of them myself. 😉


    1. Jeni

      Like a muffin top with out the messy crumble, yum!! I’m hesitant on adding uncooked steel cut oats. Do they soften enough in the 12-15 min in the oven?


  3. Kelsey

    These sound fantastic! I am pinning this recipe!


    1. Momma J

      I was wondering the same thing? Anyone try these? How do the steel cut oats soften up??


  4. Pech

    Breakfast cookies that have healthy Quinoa but also berry and cream flavors, and can be made in a big batch to enjoy for a month? Awesome! And really original to get these into a easy to travel cookie form


  5. April

    These sound really good. I’m bad about making breakfast foods too. I like how it’s versatile, I’d probably sub in dark chocolate!t


  6. Kathryn @ FoodieGirlChicago

    5 stars
    I just pinned these to my must make list! They sound perfect for an easy breakfast anytime!!


  7. Sarah

    These look so good! Just to clarify before I make them, the steel cut oats are uncooked, correct?


    1. Erin

      Hi Sarah – Yes, they are uncooked. I hope you enjoy!!!


  8. Michelle Gurr-Lauridsen

    Has anyone tried making these gluten free? I have celiacs disease


  9. Joy

    Sound amazing! I’m curious to try a GF version with almond flour maybe


    1. Erin

      I’ll bet that would be delicious Joy!


  10. Susan

    5 stars
    So delicious! I made the quinoa in the instant pot while I made the cookies and then cooled them in the fridge. I discovered I was out of white chocolate chips and subbed semi-sweet chocolate chips. The blueberries really are fantastic in these cookies. My super picky older son LOVES them. I’m shocked and so excited, they are going to replace all white sugar bleached white flour cookies in my house, and since he loves berries and he loves chocolate I can mix it up with rasberries and blackberries. Thank you for this great recipe!! Going to prep them for a first time mom with a 3 week old baby as well!


    1. Erin

      I’m so glad you liked them Susan!


  11. Meagan

    Not sure you’ll see this since this recipe is a couple of years old, but I was thinking of making these with pumpkin like you suggested, but I’m wondering if you had to adjust any of the ingredients to use the pumpkin puree? Since it’s a totally different consistency than blueberries or chocolate chips, I feel like it might require some changes and I’m not enough of a baker to figure out what those changes would be…Thanks!


  12. Maaako

    Can I use frozen blueberries instead of fresh ones?


  13. Marie

    These are delicious and perfect to make ahead for school mornings and stocking the freezer. We used frozen blueberries, added some coconut and pumpkin seeds, and my kids love them. Also got lazy and baked 1/2 the batch as bars in an 8×8 pan, which worked well too. Saving this one, thank you!


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