Blueberry Chia Breakfast Cookies
Sam Cooks Kindness
Bright and fun! These cookies are the perfect way to start your day! Enjoy a bunch as a quick meal on the go or just enjoy a couple as a healthy snack when the craving hits!
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Breakfast, Dessert, Snack
Servings 2 servings, (as a meal)
- ¾ cup frozen blueberries (¼ cup set aside for topping)
- ½ cup water may sub plant based milk
- 2-4 large medjool dates, pitted* adjust amount to desired sweetness
- 2 tablespoons chia seeds
- 1 cup rolled oats** gluten free if needed
Preheat oven to 325°
In a bullet style blender add, pitted dates, water and ½ cup of the frozen blueberries, setting the other ¼ cup to the side. Blend well until fully combined
Add rolled oats and chia seeds to blender. Pulse 3 time till just combined. Stir batter to ensure oats and chia are fully combined with the liquid and then set to the side to thicken for 3-5 minutes.
Divide batter into 10 cookies, a heaping tablespoon is a great size. {I like to use my ¾ ounce cookie scoop.} Place onto a parchment lined baking sheet
Press a few of the remaining blueberries onto the top of each cookie.
Bake cookies for 12 minutes. Allow to cool on the sheet pan for a few minutes then enjoy!
*Tip for dates- if your dates seem dry, allow them to soak with the blueberries and water for 10 minutes before blending.
*Rolled Oat substitution - Quick oats work great in this recipe. After blueberries, dates and water are blended simply stir chia and quick oats in by hand and then continue with recipe, skipping the extra blending.
Storage- Store in a container at room temperature for 2 days or in the fridge for up to 5