Main image of One-Bowl Blueberry Almond Breakfast Cookies

One-Bowl Blueberry Almond Breakfast Cookies

25 min

Snack

Breakfast

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

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Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

  • 1
    ripe banana
  • ½ cup (56 g)
    almond flour
  • ¼ cup (60 mL)
    unsweetened applesauce
  • 3 Tbsp (21 g)
    ground flaxseeds
  • 2 Tbsp (30 mL)
    almond butter
  • 1 Tbsp (10 g)
    chia seeds
  • 1 tsp (5 mL)
    pure vanilla extract
  • ½ tsp
    baking soda
  • ½ tsp
    ground cinnamon
  • ¼ tsp
    salt
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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. Add the banana to a large bowl and mash well.
  3. Then add in the almond flour, applesauce, flaxseeds, almond butter, chia seeds, vanilla, baking soda, cinnamon, and salt. Mix thoroughly until well combined.
  4. Then stir in the oats and pumpkin seeds before.
  5. Finally, gently fold in the blueberries and chocolate.
  6. Using your hands, 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.
  7. Bake in the centre rack of the oven for 13 - 15 minutes, or until lightly golden.
  8. Remove from the oven and let cool for 2 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

  • * Use store-bought almond flour, or make it yourself by adding raw almonds to a food processor and blending until you achieve a flour-like consistency.

Storage

  • Store in an airtight container in the fridge for up to 2 days, or 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.
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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 49%

• old-fashioned rolled oats

Proteins 20%

• almond flour

• ground flaxseeds

• almond butter

• chia seeds

• raw pumpkin seeds

Fruits & Veggies 31%

• ripe banana

• unsweetened applesauce

• frozen blueberries

Calcium
No significant sources of calcium
Fat

• almond flour

• ground flaxseeds

• almond butter

• chia seeds

• raw pumpkin seeds

• dairy-free dark chocolate

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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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!!

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