One-Bowl Blueberry Almond Breakfast Cookies
25 min
Snack
Breakfast
Make-ahead
One-bowl / one-pot
On-the-go
Freezer-friendly
cookies
Total
25 minPrep
10 minCook
15 minContains
tree nut
Swap out
gluten
Free from
soy
peanut
sesame
Ingredients
-
1ripe banana
-
¼ cup (60 mL)unsweetened applesauce
-
3 Tbsp (21 g)ground flaxseeds
-
-
½ tspbaking soda
-
½ tspground cinnamon
-
¼ tspsalt
-
-
-
½ cup (75 g)frozen blueberries
-
Make your own
Directions
- Preheat the oven to 350°F (180°C).
- Add the banana to a large bowl and mash well.
- Then add in the almond flour, applesauce, flaxseeds, almond butter, chia seeds, vanilla, baking soda, cinnamon, and salt. Mix thoroughly until well combined.
- Then stir in the oats and pumpkin seeds before.
- Finally, gently fold in the blueberries and chocolate.
- 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.
- Bake in the centre rack of the oven for 13 - 15 minutes, or until lightly golden.
- 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.
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 calciumFat
• 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.
Watch it step-by-step!
Discussion & Rating
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!
Best. Cookies. Def double batch ;)
I make these all the time and love them!! So easy and delicious!
I love this recipe, these are the only cookies I make! :)
If you are frezzing them do you bake them first or freeze the batter, then bake? Thank you 😊
I think I prefer the apple variant, but these are a very welcome alternative for breakfast muffins!
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 :)
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😋