Main image of One-Bowl Blueberry Almond Breakfast Cookies

One-Bowl Blueberry Almond Breakfast Cookies

25 min

Breakfast

Snack

Make-ahead

One-bowl / one-pot

On-the-go

Freezer-friendly

These cookies make a great grab-and-go snack. Considering all the wholesome ingredients used to make them, several cookies can also be enjoyed as a grab-and-go breakfast option for those hectic mornings.

cookies

Total

25 min

Prep

10 min

Cook

15 min

Contains

Treenut symbol

tree nut

Swap out

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

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Directions

  1. Preheat the oven to 350°F (180°C). Add the banana to a large bowl and mash well.
  2. Then add in the almond flour, applesauce, flaxseeds, almond butter, chia seeds, vanilla, baking soda, cinnamon, and salt. Mix well.
  3. Then stir in the oats and pumpkin seeds.
  4. Finally, gently fold in the blueberries and chocolate.
  5. Form small balls out of the dough and place them on a parchment-lined baking tray. Gently press down each ball to create a cookie shape, as these cookies don't spread on their own.
  6. Bake on the centre rack of the oven for 13 - 15 minutes, or until lightly golden.
  7. Remove from the oven and let cool slightly before transferring to a cooling rack to cool completely. Enjoy!

Storage

  • Store in an airtight container in the fridge for up to 2 days.
  • Store in the freezer for up to 2 months to enjoy as a grab-and-go breakfast or snack!
  • Either reheat to enjoy immediately or allow to defrost at room temperature if enjoying as a snack later in the day.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 49%

rolled oats

Proteins 20%

almond flour

ground flaxseeds

almond butter

whole chia seeds

raw pumpkin seeds

Fruits & Veggies 31%

ripe banana

unsweetened applesauce

fresh or frozen blueberries

Calcium
No significant sources of calcium
Fat

almond flour

ground flaxseeds

almond butter

whole chia seeds

raw pumpkin seeds

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Jenny - July 5, 2022, 7:10 p.m.

Love this recipe - i tried it three times now and can't get enough of it.
I am not quite sure though why in my cookies the blueberries are all a bit smudged, so the cookies don't look as nice as on the picture. Is there a secret so the blueberries stay frozen longer?


Dianne - June 21, 2022, 4:20 p.m.

Hello!

First, love your channel and posts. We use so many of your recipes and your content has been instrumental to helping our family adopt a more plant based lifestyle :) Breakfast cookies - SOOO good! I didn't have chia seeds, and I replaced the fresh blueberries with dried blueberries, and didn't have almond butter so used cashew butter! Soooo good! Thank you!!! Dianne

PUL Team - June 22, 2022, 4:17 p.m.

Oh, Dianne, you're much too kind! We appreciate the glowing review and insight so much. The substitutions sound delicious 😍


Erica - June 9, 2022, 8:51 p.m.

I would have these cookies anytime for breakfast, snack, or dessert :) Thanks for another great wholesome recipe!

PUL Team - June 10, 2022, 11:58 p.m.

Hehe we could too! Thank you for the kind words, Erica✨


Bree - April 14, 2022, 5:29 a.m.

Hi Sadia, Robin & team!

Thank you for your amazing content 😍

Just a question… if I am unable to find *gluten free* rolled oats which the recipe suggests as a gluten free substitute… could I use gluten free flour instead? Start off with the suggested amount of rolled oats and just add until the batter is the correct consistency? I know it probably wouldn’t have the same texture… but I still want to try 😆 Would I still need to add the almond flour as well?

Any suggestion or estimate would be helpful!

Thank you 😊🙏🏼

PUL Team - April 14, 2022, 8:03 a.m.

Hey there, Bree, thanks for the question! Sometimes oats prepared in a gluten-free facility can be found in the organic aisle of larger grocery stores or online in case that helps.

As for a substitute, quinoa flakes may work better as a 1:1 alternative with a similar texture in baked goods such as this one if those are accessible. If it's desired to use flour though, we haven't experimented with it so can't say with absolute certainty. Perhaps starting with less, such as half, and adding more based on the consistency would work better. It's always easier adding more slowly than trying to make up for adding too much! We hope this helps for now and do let us know if you test it out :)


Ana - April 12, 2022, 11:11 p.m.

Loved the recipe!!! I make a few changes because I didn't have all the ingredients but I worked great! pumpkin seeds are the best in this cokies!!

PUL Team - April 13, 2022, 3:12 a.m.

Woohoo! So happy to hear, Ana, thank you!


Sofi - March 19, 2022, 11:04 a.m.

I was stressed one day while making these and forgot the berries! 😄 but it worked out, tasted great! 🙂

PUL Team - March 19, 2022, 8:15 p.m.

Awe we're glad the cookies were enjoyed, Sofi, and hope you're not feeling too stressed still! Sending a virtual hug your way 🤗


Sofi - Feb. 6, 2022, 8:43 p.m.

I used hemp seeds instead of flaxseeds, raspberries instead of blueberries and pecans instead of chocolate. The pecans were a great choice! I don't like the colour green in my cookies, so I'll substitute pumpkin seeds next time. Perfect amount of sweetness in these. Maybe I'll use more banana instead of applesauce next time (hard to find sugar/ sweetener free).

PUL Team - Feb. 6, 2022, 10:47 p.m.

Thanks for sharing the substitutions, Sofi, and do let us know if you have any other feedback :)


Mandi - Jan. 14, 2022, 9:21 p.m.

Perfect for my growing and active kids for breakfast. I make a bunch and freeze them for an easy to grab and go meal. Raspberries instead of blueberries has been our favorite lately.

PUL Team - Jan. 15, 2022, 12:21 a.m.

Mmm love the use of raspberries, Mandi 😊


Sophie - Oct. 18, 2021, 12:36 p.m.

These were very yummy! Definitely a great nourishing snack :)💗 next time I will put a little more chocolate into them because I only used half of the required amount

PUL Team - Oct. 19, 2021, 3:35 a.m.

Thank you for sharing, Sophie, and so glad the cookies were enjoyed!


Rachael - Sept. 13, 2021, 5:40 a.m.

I’ve made these twice now and love them! I pack them in my lunches or eat them for breakfast with coffee and some fruit when I’m in a rush. I’m also glad they don’t have any added sugars, they’re hearty and filling on their own without them :))


Natasha - Sept. 1, 2021, 7:20 p.m.

Wow! These were amazing! I'm a grad student, so quick healthy snacks such as these are my go-to. I gave some to my housemates, and they loved them, even more when they found out the cookies had no added sugar! Will definitely be making these a regular in the house.

PUL Team - Sept. 2, 2021, 3:38 a.m.

Aw we're so glad to hear, Natasha! All the best with your studies 🤗🌻


Adela - Aug. 15, 2021, 4:12 a.m.

I LOVE these but have since been tested and found out I have an almond allergy :( What swap do you think would work for the almond flour and butter?

PUL Team - Aug. 17, 2021, 5:30 a.m.

Hey Adela! So sorry to hear about the recent allergy. We can't say for certain as we haven't had a chance to test it out, but other PUL members have experimented with oat flour or all-purpose in place of almond flour in other recipes. For the almond butter, another nut or seed butter, such as peanut, sunflower seed, or hazelnut butter would work as a substitute.

You may also enjoy our Cowboy Cookies which are almond free: pickuplimes.com/recipe/one-bo… 😊 Happy baking!

Adela - March 21, 2022, 1:10 a.m.

Circling back (months later) but I used sunflower seed butter and oat flour (just ground up oats) in this with a touch of maple to offset the more tart flavor of the Sunflower Butter/Lack of almond sweet and they came out AMAZING! Darker than ones with almond butter but the flavor profile is very similar :) I might experiment with APF and tahini next.

Thank you!

PUL Team - March 21, 2022, 1:36 a.m.

We're so thrilled to hear, Adela, and appreciate the update so much 🥰


Ashby - July 26, 2021, 2:51 p.m.

I'm about to go make 30 of these (writing this to hold myself accountable) and I will check back once I've tried them!

PUL Team - July 28, 2021, 3:40 a.m.

Mmm let us know how it goes, Ashby!


Riley - July 10, 2021, 4:48 p.m.

Best. Cookies. Def double batch ;)


Rachel - July 10, 2021, 3:28 a.m.

I make these all the time and love them!! So easy and delicious!


Ksenia - July 9, 2021, 6:45 a.m.

I love this recipe, these are the only cookies I make! :)


Cass - June 20, 2021, 11:37 p.m.

If you are frezzing them do you bake them first or freeze the batter, then bake? Thank you 😊

PUL Team - June 21, 2021, 6:59 a.m.

Hi Cass, we personally enjoy freezing these cookies after baking them. We've found that allowing them to cool completely after baking and individually wrapping them works great for an on-the-go option. You could likely freeze the batter and bake the cookies later if desired. Let us know how it goes if you give freezing the batter a try 😊


Cris S - June 5, 2021, 5:20 p.m.

I think I prefer the apple variant, but these are a very welcome alternative for breakfast muffins!

Cris S - June 5, 2021, 5:22 p.m.

Oh sorry, I missplaced this comment!

PUL Team - June 5, 2021, 11:36 p.m.

Thank you for taking the time to share this, Cris! Much appreciated ✨🌻


Miriam N - April 29, 2021, 7:49 p.m.

These are my absolute favourite cookies of yours. I've been making them since you guys first posted it - at least a couple years now I think? I've even had friends ask for the recipe, they loved it! Such healthy ingredients too :)

PUL Team - May 1, 2021, 8:03 p.m.

We appreciate this so much, Miriam, and are so happy you and your friends have been enjoying the cookies for so long!


Louise Magnusson🇸🇪 - March 29, 2021, 10:10 a.m.

These cookies are delicious and moist, of which the latter is attributed to banana and apple sauce. It’s amazing that they remain intact despite that the frozen berries thaw during baking. I used bilberries instead of American blueberries, as the former are smaller yet more filled with flavour and colour. Consequently, the batter became a bit difficult to handle whilst shaping the cookies. A trade off that was well-rewarded😋

PUL Team - April 2, 2021, 11:04 p.m.

Thank you for sharing, Louise! Using damp hands may help with forming the cookies. We're glad it was worth it though 😃

Louise Magnusson - April 3, 2021, 6:15 a.m.

Thank you for the tip!!