Main image of One-Bowl Blueberry Almond Breakfast Cookies

One-Bowl Blueberry Almond Breakfast Cookies

25 min




One-bowl / one-pot



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.



25 min


10 min


15 min


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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!


  • * 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.


  • 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.

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%

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

No significant sources of calcium

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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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:… 😊 Happy baking!

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!!