Blackberry Oatmeal Walnut Breakfast Cookies
Wholesome and delicious breakfast cookies packed with oats, juicy blackberries, and crunchy walnuts, perfect for a grab-and-go morning.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12-14 cookies
- Category: Breakfast, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup dark brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup unsweetened applesauce
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- 2 eggs
- 1/3 cup walnuts chopped
- ¾ cup frozen blackberries chopped
Instructions
- Preheat your oven to 350 degrees F (175 C).
- Line a baking sheet with parchment paper.
- Set the lined baking sheet aside.
- In a large bowl, combine the unsweetened applesauce, melted coconut oil, vanilla extract, and eggs.
- Stir the wet ingredients until they are well combined.
- Add the all-purpose flour to the bowl.
- Add the rolled oats to the bowl.
- Add the dark brown sugar to the bowl.
- Add the baking powder to the bowl.
- Add the baking soda to the bowl.
- Add the salt to the bowl.
- Add the cinnamon to the bowl.
- Stir the mixture until all the dry ingredients are just combined with the wet ingredients.
- Gently fold in the chopped frozen blackberries.
- Gently fold in the chopped walnuts.
- Scoop ¼ cup of batter for each cookie onto the prepared baking sheet.
- Ensure there is some space between each cookie for spreading.
- Bake for 18-20 minutes, or until the edges are nicely browned.
- Remove the baking sheet from the oven.
- Cool the cookies on the pan for 5 minutes.
- Transfer the cooled cookies to a wire rack to cool completely.
Notes
Use rolled oats, not instant, for the best chewy texture.
Ensure coconut oil is melted but not hot before adding to eggs.
Do not overmix the batter once dry ingredients are added.
Chop frozen blackberries for even distribution and less bleeding.