Blueberry Breakfast Cookies
These blueberry breakfast cookies are chewy, wholesome, and packed with oats, bananas, and almond butter—ready in 30 minutes and perfect for meal prep!
Servings 6 serves
Calories 368kcal
Ingredients
- 1½ cups rolled oats blend 3/4 cup into coarse flour
- ½ cup almond flour
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup raw almonds or pistachios chopped
- 1½ cups mashed ripe banana about 3 large bananas
- ½ cup natural almond or peanut butter or a mix of the two
- ½ cup frozen blueberries keep frozen
Instructions
- Preheat oven to 175°C (350°F). Line a tray with baking paper.
- Blend 3/4 cup of the oats into a coarse flour, then combine with the remaining 3/4 cup whole oats.
- In a large bowl, stir together mashed banana, nut butter, vanilla, flaxseed, and chia seeds. Let sit for 5 minutes to thicken.
- Add blended and whole oats, almond flour, cinnamon, salt, and chopped nuts. Mix until well combined.
- Fold in frozen blueberries.
- Scoop 2-3 tbsp of cookie dough, then place on lined baking tray and flatten slightly.
- Bake for 16–18 minutes or until golden on the edges and set.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition
Calories: 368kcal | Carbohydrates: 37g | Protein: 12g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 101mg | Potassium: 504mg | Fiber: 9g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 3mg