These wholesome breakfast cookies are a delicious and family-friendly way to start your day. The recipe echoes the Nordic love affair with wild berries, particularly the prized blueberries that grow abundantly across Sweden, Norway and Finland during the brief but brilliant summer months. The accompanying vanilla yogurt whip draws from the Scandinavian dairy tradition, where fermented dairy products have been dietary staples for centuries. This light, protein-rich accompaniment transforms a simple cookie into a complete breakfast experience, much like the elaborate Swedish “frukostbord” (breakfast table). These breakfast cookies provide sustained energy through complex carbohydrates from rolled oats, which contain beta-glucan fiber to help stabilize blood sugar levels and support heart health. The antioxidant-rich blueberries deliver vitamin C and anthocyanins, compounds that support cognitive function and may help reduce inflammation. The vanilla yogurt whip contributes probiotics for digestive health and high-quality protein to keep you satisfied throughout the morning. Kids also love the interactive nature of the recipe, and can have fun dipping the cookies into the yogurt or spreading it on top like frosting. Make up a double batch to have healthy breakfasts and snacks all week long.

Makes about 14 large cookies

Total Time: 30 minutes 

Ingredients:

• 3 ripe bananas, mashed
• 4 tablespoons butter, melted
• 1 egg, beaten
• 3 tablespoons buttermilk or yogurt
• 1 tablespoon vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup whole wheat flour
• 1/3 cup ground flaxseed
• 2 tablespoons light brown sugar (or swap in coconut sugar or maple syrup)
• ½ teaspoon baking powder
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon salt (optional)
• 1 cup fresh blueberries 
• Vanilla yogurt whip, to serve (optional, recipe below)

Directions:

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. 
2. In a large bowl, mix together all the ingredients except the vanilla yogurt whip. Stir well to combine the wet and dry ingredients, adding the blueberries last to avoid mashing them.
3. Use a large ice cream scoop, or a 1/3-cup measuring cup to portion out the batter 2 inches apart on your baking sheets.
4. Bake for 14-16 minutes, until lightly golden brown on top and firm at the edges but still soft in the middle. 
5. Allow to cool on the baking sheet for 5-10 minutes, then serve alongside the yogurt whip.

Vanilla Yogurt Whip Recipe:

• In a medium-sized bowl, whisk together 1 cup thick, unsweetened plain yogurt, 1 teaspoon vanilla extract or vanilla bean paste and 1 tablespoon honey or maple syrup.