Winter is heeeeeeere! I know it’s a faux pas to talk about the weather too much but as a chronic warm-body winter is the only time of year I can stand having more than one layer on. It also means we can bust out Coco’s extensive collection of dog jumpers and now she’s too old to put up a fight (15, yo).
The only problem with winter is that my breakfast smoothies become slightly less appealing due to the can’t-feel-my-fingers-any-more factor. These cookies are an awesome make-ahead option that you can chuck in your bag to munch on before work/school/ sitting at home watching Glee etc. (DON’T JUDGE ME!).
If you go with frozen blueberries use them straight from the freezer, don’t let them sit around at room temperature for too long. This will make them more likely to leak colour and make your cookies grey, but it won’t affect their flavour.
Blueberry Breakfast Cookies
2 cups rolled oats
1 cup + 2 tbsp whole wheat flour
2 tbsp brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
115g dark choc chips
2 ripe bananas, mashed
1 large egg
2 1/2 tbsp butter, melted
2 1/2 tbsp coconut oil, melted
3 tbsp milk
3 tsp vanilla extract
1 1/4 cups frozen blueberries
Preheat the oven to 175 C and line a large baking tray with baking paper.
In a large bowl mix together the oats, flour, sugar, baking powder, baking soda, cinnamon, salt and choc chips.
In a medium bowl whisk together the banana, egg, butter, coconut oil, milk and vanilla.
Add the wet ingredients to the dry and mix until just combined.
Add the blueberries and barely mix them in (otherwise the colour of the blueberries will make your cookies go grey).
Drop 2 tbsp of mixture at a time onto the baking tray (I use my mini ice cream scoop) leaving at least 2 cm to allow for spreading.
Bake for 12-15 minutes then allow the cookies to cool on the baking tray.
Repeat until all of the mixture is used.
Cookies can be stored for up to 5 days.