Blueberry Breakfast Cookies
This nutritious breakfast “cookie” comes charged with flavorful blueberries, protein-packed quinoa, whole-wheat flour, and crunchy bran – all baked to a tender cookie crumb.
- 2 cups Grape-Nuts cereal
- 1 cup water
- 4 large eggs
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 1/2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 1/2 cups unsalted butter, softened at room temperature
- 2 cups light brown sugar, lightly packed
- 3 tablespoons lemon juice
- 1 1/2 cups quinoa
- 4 cups frozen blueberries
- 1 cup dried blueberries
- Preheat oven to 350°F.
- Combine bran cereal, water, eggs, vanilla extract in a medium bowl. Set aside, and allow cereal to absorb liquid for 5 minutes.
- In a separate bowl, combine whole wheat flour, baking powder, and salt in a bowl and stir to mix well.
- Cream the butter with brown sugar on medium speed in a stand mixer with paddle attachment until the butter is light and fluffy.
- Add lemon juice, cooked quinoa, and soaked bran cereal mixture, to stand mixer, and paddle until thoroughly combined.
- Gradually add flour mixture to stand mixer until dry ingredients are completely mixed into wet ingredients.
- Lower paddle speed of stand mixer to slow-medium, and add frozen blueberries and dry infused blueberries to the dough. Mix until blueberries are just combined into dough – do not overmix.
- Using a 4-oz. portion scoop, scoop blueberry cookie dough into balls and place balls on a parchment-lined baking sheet ~1.5 – 2 inches apart.
- Bake cookies for ~18 minutes, until golden brown and cookies reach an internal temperature of 160 degrees.
- Remove from oven, and cool on rack until room temperature.
- Serve ambient.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
Scooped cookie dough balls can be stored frozen.
Be sure to thaw out frozen cookie dough for ~1 hour before baking. Otherwise, cookies will not rise properly.