Cookies for Breakfast? Yes, Please!

Start your morning with delicious cookies. Jennifer Causey/TCA

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. Transform these cookies into a dessert by adding some white chocolate chips.

Lemon-Blueberry Breakfast Cookies

Active Time: 15 minutes

Total Time: 36 minutes

Makes 16 cookies

• 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
• 2/3 cup chopped pecans

Position oven racks in top third and lower third; preheat to 350 degrees F. Line two 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.

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 2 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten.

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.

To make ahead: Make the dough ahead of time, scoop portions onto a cookie sheet and freeze until solid, then transfer to a resealable freezer bag and freeze for up to three months. Baked cookies may be stored in an airtight container at room temperature for up to four days.

Recipe nutrition per serving—Calories: 205, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Carbohydrates: 24 g, Fiber: 2 g, Total Sugars: 11 g, Added Sugars: 8 g, Protein: 4 g, Sodium: 130 mg, and Potassium: 108 mg.

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