Blackberry Oatmeal Walnut Breakfast Cookies

These Blackberry Oatmeal Walnut Breakfast Cookies are the perfect treat for home or on the go. It’s a great way to start the day and a much healthier way to satisfy your cookie craving!

Thank you, Oregon Berries, for sponsoring this post. As always, all thoughts and opinions are
truly my own.

With two boys, two dogs, and a hubby rushing off to work—my mornings can be quite hectic! I’m always trying to make sure that everyone has everything they need, which includes a nourishing breakfast. Ideally, I would love to prepare a hot, gourmet breakfast every morning, but I just don’t have that kind of time!

These Blackberry Oatmeal Walnut Breakfast Cookies were the perfect solution to our busy mornings, and who could resist cookies for breakfast?? These cookies are made with wholesome ingredients such as oats and Oregon Blackberries.

Oregon Blackberries make a frequent appearance in several of my recipes. They are perfectly sweet and tart, and they contain so much nutritional goodness too! They are always picked at the peak of ripeness and frozen within 24 hours of being picked, which helps to lock in that delicious taste and those vital nutrients, such as Vitamin C.

Vitamin C is essential for building and maintaining strong bones, and it also helps to support
your immune system. These frozen berries are available and ready-to-use all year round, which
means that you could make this recipe anytime! For more information about Oregon Berries,
visit https://oregon-berries.com/

How to Make Blackberry Oatmeal Walnut Breakfast Cookies

Start by preheating your oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the unsweetened applesauce, coconut oil, vanilla extract, and eggs.
Add in the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until
combined and then gently fold in the blackberries and walnuts.
Scoop ¼ cup of batter for each cookie onto the prepared baking sheet. Bake 18-20 minutes,
or until browned around the edges. Cool on the pan for 5 minutes before transferring to a
wire rack.

These Blackberry Oatmeal Walnut Breakfast Cookies are seriously a cookie lover’s dream come
true! They’re soft, chewy, and full of wholesome ingredients…including lots of juicy
blackberries! To store, place in an airtight container and store in the refrigerator for up to one
week.

DID YOU MAKE THIS RECIPE?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on
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Print Pin

Blackberry Oatmeal Walnut Breakfast Cookies

Servings 14

Author Beautiful Eats & Things

Ingredients

• 1 cups all-purpose flour
• 1 cups rolled oats
• ¾ cup dark brown sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• ½ cup unsweetened applesauce
• ¼ cup coconut oil melted
• ½ teaspoon vanilla extract
• 2 eggs
• 1/3 cup walnuts chopped
• ¾ cup frozen blackberries chopped

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine the unsweetened applesauce, coconut oil, vanilla extract, and eggs. Add in the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon, and stir until combined. Gently fold in the blackberries and walnuts.
• Scoop ¼ cup of batter for each cookie onto the prepared baking sheet. Bake 18-20 minutes, or until browned around the edges. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

*To store, place in an airtight container and store in the refrigerator for up to one week.