Name: Lemon-Blueberry Breakfast Cookies
Total time: 35 min
Ingredients: 2/3 cup packed light brown sugar; 1/2 cup smooth natural cashew butter; 1/4 cup unsalted butter, at room temperature; 1 large egg; 4 teaspoons grated lemon zest; 2 tablespoons lemon juice; 1 tablespoon vanilla extract; 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 2/3 cup unsweetened dried blueberries (see Tip); 2/3 cup chopped pecans

Lemon-Blueberry Breakfast Cookies

5.0

(4)

3 Reviews

Cookies for breakfast? Yes, please! These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile.

Amanda Holstein

Published on April 5, 2024

Tested by

Amanda Stanfield

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tips from the Test Kitchen

Expert advice and tips straight from EatingWell's Test Kitchen.

Use an ice cream scoop or cookie-dough scoop to get perfectly even portions of cookie dough.
Transform these cookies into a dessert by adding some white chocolate chips.
Make the dough ahead of time, scoop portions onto a cookie sheet and freeze until solid, then transfer to a zip-top freezer bag and freeze for up to 3 months.

Nutrition Notes

Are These Cookies Healthy?

Unlike typical cookies, which are mostly sugar and refined flour, these cookies sneak in extra nutrition. The cashew butter and pecans offer plant-based protein and healthy fat. And the oats and whole-wheat flour provide fiber from the whole grains.

Are Dried Blueberries Good for You?

Yes! Blueberries are an amazing source of antioxidants, vitamins and minerals, and dried blueberries are no exception. Opting for dried fruit is a great shelf-stable way to up your fiber intake. A 1/4-cup serving of dried blueberries provides 3.5 grams of fiber—about the same amount as 1 cup of fresh blueberries.

Frequently Asked Questions

Can Breakfast Cookie Dough Be Frozen?

Absolutely, and we think it is a great idea to freeze a batch in preparation for busy weeks. To freeze cookie dough, portion the dough, place it onto a parchment-paper-lined baking sheet and pop it into the freezer. Once the dough balls are frozen, put them in a freezer-safe bag. This will keep them from sticking together. If you want to freeze baked cookies, we suggest waiting until they’re at room temperature. Place them in a freezer-safe bag or airtight container and include a use-by date. The cookies should stay good for up to three months.

What’s the Best Way to Store Breakfast Cookies?

Store the cookies in an airtight container at room temperature for up to four days.

Can I Use Fresh or Frozen Blueberries?

Yes, you can. However, using fresh or frozen blueberries is not as straightforward as using dried blueberries. If you are using fresh berries, you need to be careful not to break them as you mix them into the cookie batter. You want the berries to stud the cookie, not color it blue. If using frozen berries, thaw them first and then dry them well before gently folding them into the batter.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Ingredients

2/3 cup packed light brown sugar
1/2 cup smooth natural cashew butter
1/4 cup unsalted butter, at room temperature
1 large egg
4 teaspoons grated lemon zest
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup unsweetened dried blueberries (see Tip)
2/3 cup chopped pecans

Directions

Position oven racks in top third and lower third; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
Beat brown sugar, cashew butter and butter with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides as needed. Add egg, lemon zest, lemon juice and vanilla; beat on medium speed until just combined, about 30 seconds.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Whisk oats, all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt together in a medium bowl until combined. With the mixer on low speed, gradually beat the flour mixture into the sugar mixture until fully incorporated, about 1 minute, stopping to scrape down the sides as needed. Add blueberries and pecans; fold until fully incorporated.
Scoop the dough into 16 portions (about 2½ tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Bake, rotating the baking sheets between top and bottom racks halfway through, until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack. Serve warm.

Tip

Dried blueberries are rich in antioxidants, but some dried blueberries can also have added sugar to enhance their flavor. Look for dried blueberries in the store or online with a “no-added-sugar” label or check the ingredient list to save about 7 grams of sugar per ⅓-cup serving.

To make ahead

Store in an airtight container at room temperature for up to 4 days

Equipment

Parchment paper

Nutrition Information

Serving Size: 1 cookie

Calories 205, Fat 11g, Saturated Fat 3g, Cholesterol 19mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 8g, Protein 4g, Fiber 2g, Sodium 130mg, Potassium 108mg

EatingWell.com, April 2024