Are you ready to elevate your breakfast game with a delightful twist? These Blueberry Pistachio Breakfast Cookies are not just your average morning treat; they are a perfect blend of wholesome ingredients and irresistible flavors! Imagine biting into a chewy cookie packed with juicy blueberries and crunchy pistachios, all while knowing you're starting your day on a healthy note. With just 27 minutes from prep to plate, these cookies are an easy, delicious way to fuel your morning. Trust us, once you try these, you’ll be craving them for breakfast every day!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 cup blueberries
- 1/4 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine rolled oats, almond flour, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate medium bowl, mix melted coconut oil, honey, and vanilla extract until smooth and fully combined. The mixture should have a consistent golden color and glossy appearance.
- Pour the wet ingredients into the dry ingredients and stir thoroughly until a cohesive cookie dough forms. The mixture should be slightly sticky but hold together when pressed.
- Gently fold in chopped pistachios, being careful not to overmix. Then carefully incorporate fresh blueberries, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for slight spreading.
- Lightly press down on each cookie mound to create a slightly flattened shape, as these cookies will not spread significantly during baking.
- Place the baking sheet in the preheated oven and bake for 12 minutes, or until the edges are lightly golden and the cookies appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, which allows them to firm up slightly.
- Transfer cookies to a wire cooling rack and allow to cool completely. The cookies will continue to set and develop a slightly crisp exterior as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your ingredients, especially the almond flour and oats, to ensure the perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle when folding in the blueberries and pistachios.
- Use Fresh Blueberries: Fresh blueberries will give you the best flavor and texture. If using frozen, make sure to thaw and drain them well to prevent excess moisture in the dough.
- Experiment with Add-Ins: Feel free to customize your cookies! Try adding a sprinkle of cinnamon or a handful of dark chocolate chips for an extra indulgent touch.
- Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and enhances their chewy texture.
- Storage Tips: Keep your cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them to maintain freshness.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
