Healthy Recipes Dessert Cookies Oatmeal Cookie Lemon-Blueberry Breakfast Cookies 5.0 (7) 6 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. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of six and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at EatingWell. EatingWell's Editorial Guidelines Updated on April 21, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Active Time: 15 mins Total Time: 35 mins Servings: 16 Nutrition Profile: Sesame-Free Soy-Free Vegetarian Jump to Nutrition Facts Jump to recipe 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. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Cook Mode (Keep screen awake) 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 2/3 cup brown sugar, 1/2 cup 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 1 egg, 4 teaspoons lemon zest, 2 tablespoons lemon juice and 1 tablespoon vanilla; beat on medium speed until just combined, about 30 seconds. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Whisk 1 cup 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 cinnamon and 1/2 teaspoon 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 2/3 cup blueberries and 2/3 cup 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 cookieCalories 205, Fat 11g, Saturated Fat 3g, Cholesterol 19mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 8g, Protein 4g, Fiber 2g, Sodium 130mg, Potassium 108mg Frequently Asked Questions 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. 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 EatingWell.com, April 2024 Save Rate Print Nutrition Facts (per serving) 192 Calories 11g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Serving Size 1 cookie Calories 192 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 2g 7% Total Sugars 9g Protein 3g 7% Total Fat 11g 14% Saturated Fat 3g 16% Cholesterol 19mg 6% Vitamin A 30µg Vitamin C 2mg 2% Vitamin D 0µg Vitamin E 1mg 5% Folate 18µg Vitamin K 4µg Sodium 152mg 7% Calcium 32mg 2% Iron 1mg 7% Magnesium 37mg 9% Potassium 115mg 2% Zinc 1mg 8% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.