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
- Greek Yogurt Breakfast Bowls
- Blackberry Muffins
- Blackberry Cornbread Muffins with Whipped Honey Butter
- Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
- Greek Yogurt Coffee Cake
- No Bake Energy Bites
- Migas with Seasoned Black Beans
Did you try these blueberry breakfast cookies?
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Blueberry Breakfast Cookies
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
Equipment
Nutrition
This recipe was originally published in 2017. It was updated in 2023 to add new information. The breakfast cookie remains the same. Enjoy!
I would never have thought of using quinoa in a cookie. These look healthy and delicious!
Breakfast COOKIES? Yes please! I’m going to make these for my kids. And then eat most of them myself. 😉
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?
These sound fantastic! I am pinning this recipe!
Thanks Kelsey!
I was wondering the same thing? Anyone try these? How do the steel cut oats soften up??
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
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
I just pinned these to my must make list! They sound perfect for an easy breakfast anytime!!
These look so good! Just to clarify before I make them, the steel cut oats are uncooked, correct?
Hi Sarah – Yes, they are uncooked. I hope you enjoy!!!
Has anyone tried making these gluten free? I have celiacs disease
Sound amazing! I’m curious to try a GF version with almond flour maybe
I’ll bet that would be delicious Joy!
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!
I’m so glad you liked them Susan!
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!
Can I use frozen blueberries instead of fresh ones?
You sure can!
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!
We had a pot of leftover quinoa this week and was searching for a cookie recipe that included cooked quinoa. Nice to see this as many of the posted recipes only use quinoa flour. I follow a diet where I am not able to consume any apple products and have an intolerance to chocolate so I substituted the apple sauce for homemade lactose free yogurt, omitted the chips and increased the amount of blueberries.
Halved the recipe amounts and was able to get 22 cookies from the batter. These freeze well too and taste delicious