Cookies for breakfast? When they’re bursting with the wholesome goodness of whole grain oats, naturally sweet berries, toasty nuts, and nutrient-packed seeds, it’s a yes for us! Either our classic Toasted Muesli or new Blueberry Date Sunrise Toasted Muesli adds a wholesome crunch and just the right amount of natural sweetness to these satisfying breakfast treats. And because you can use either frozen or fresh blueberries, you can enjoy these any time of year!
Makes 18 cookies
Ingredients:
¾ cup vegan unsalted butter (we used Earth Balance)
1 cup brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 ½ cups Michele’s Toasted Muesli OR Limited Edition Blueberry Date Sunrise Toasted Muesli while supplies last!
½ tsp salt
1 cup frozen or fresh blueberries
½ cup cocojune Organic Pure Coconut dairy-free yogurt (or other unsweetened non-dairy or dairy yogurt)
1 tsp baking powder
¼ cup date syrup
½ tsp cinnamon
Directions:
- Preheat your oven to 350 degrees.
- In a standing mixer (or using a large bowl with a hand mixer) combine butter, brown sugar, vanilla, blueberries, yogurt and date syrup, mixing for 30 seconds on low speed.
- Add in flour, muesli, salt, baking powder and cinnamon. Mix for 30 seconds.
- Portion out about 2 tablespoons of dough per cookie onto a sheet tray leaving about 3 inches between cookies. You should be able to fit about 6 cookies per tray.
- Bake for 25 minutes. If the cookies are very soft, add another 2 minutes to the bake time, keeping in mind they'll continue to firm up as they cool.
- Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Allow to cool at least 30 minutes before eating
- Store in a tightly sealed container up to 3 days, and store in the fridge for up to 10 days. You can also freeze tightly wrapped dough or baked cookies up to 2 months.
