I love a great breakfast cookie…
… and this is one that you’ll be making time and time again.
So when you think of canned fruit, I’m assuming the first things that come to mind are words such as, “artificial tasting”, “overly sweet” or “full of syrup”. But, let me share with you a fun secret… Lucky Leaf’s fruit fillings are not anything like that. In fact, their canned fruit fillings taste like they were picked right from a local farm. Imagine that juicy blueberry bursting in your mouth with that delightful and sweet flavor… that is exactly what you’ll get from Lucky Leaf’s fruit filling!!
So now that you have a great fruit filling in mind… you could definitely take the usual route to make a pie with it… but, why not stuff it into a breakfast cookie?! This breakfast cookie will easily become your go-to – filled with nutrition from protein, fiber to antioxidants! I created this recipe especially with Lucky Leaf’s blueberry fruit filling in mind, and they have plenty of other great fillings to play around with… from mixed berry, apple, strawberry and much more! You can easily substitute the blueberry filling with another one in this recipe.
I love making these with my family and I can’t wait until baby Evie is old enough to help me around the kitchen. Great news is that she’s making great progress towards helping – she’s been getting better at pretending to mix in a bowl, so hopefully this means she can help me mix some dry ingredients soon! Feel free to make these cookies in advance and bake them later on! As long as you wrap them tightly in plastic wrap, you can keep them in the freezer for up to 3 months (though, I’m sure you’ll want to treat yourself with these nearly everyday, so they’ll probably only last for a week or two…), and then bake whenever you want freshly baked cookies! No need to thaw out the cookies in advance, just place the frozen cookie on the cookie sheet and then straight into oven. As a matter of fact, these cookies will be incredible after freezing them – think of the freezing process similar to marinating something, and since you want the flavors to really get into the cookie, by freezing the cookie, it actually allows the ingredients to do just that! So by all means, feel free to double or even triple the recipe to keep that emergency cookie stash in your freezer.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 cup unsalted butter at room temperature
- 1 1/2 cup dark brown sugar
- 3 large eggs at room temperature
- 1 1/2 tbsp pure vanilla extract
- 1/4 cup maple syrup
- 1 ripe banana mashed
- 4 1/2 cups oatmeal
- 1 1/2 cup sliced almonds
- 3/4 cup dried cherries
- 1 can Lucky Leaf blueberry fruit filling
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set to the flour mixture to the side.
- In bowl to standing mixer, use paddle attachment to cream together butter and sugar for 3-4 minutes on medium speed, until light in color and fluffy in texture.
- Reduce mixer speed to low, add in one egg at a time, then vanilla extract, maple syrup, followed by mashed banana; allowing each ingredient to fully incorporate before adding in the next.
- Add in flour mixture, followed by oatmeal, almond and dried cherries.
- Once cookie dough comes together, stop the mixer (overmixed cookie dough results in a bad kind of chewy).
- Use 1/4 cup or ice cream scoop to scoop out two balls of dough.
- First, take one cookie dough ball, flatten it with the palms of your hand to about 3 inches in diameter and create an edge around the perimeter of the cookie (to hold the filling).
- Place 2 tbsps of blueberry filling in the center of the cookie. Then, use the other cookie dough, flatten to a round circle and place on top of the filling, covering the entire base cookie area.
- Pinch together the edges to seal the cookie.
- Repeat steps and place cookies in freezer.
- Freeze for at least 30 minutes. When ready to bake, preheat oven to 350F.
- Bake for 22-27 minutes; or edges are golden brown.
- Allow cookies to cool for 20 minutes before touching to avoid them breaking apart.
Video
Break it open and enjoy!
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