One-bowl Blueberry Almond Breakfast Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free 

Yield: 10 cookies Prep Time: 10 min Cook Time: 15 min Total Time: 25 min

INGREDIENTS

1 ripe banana, peeled

2 Tbsp (30 g) almond butter

1/4 cup (60 mL) unsweetened applesauce 

1 tsp (5 mL) pure vanilla extract

1/2 cup (70 g) raw almond meal*

3 Tbsp (40 g) ground flax seeds

1 Tbsp (10 g) chia seeds

1/2 (2.5 g) tsp baking soda

1/2 (2.5 g) tsp cinnamon

1/4 tsp salt

1+1/4 cup (110 g) rolled oats (GF if desired)

2 Tbsp (15 g) pumpkin seeds (optional)**

1/2 cup (50 g) frozen blueberries**

1/4 cup (40 g) dairy-free dark chocolate, coarsely chopped (or sub dairy-free chocolate chips)

Directions

1. Preheat the oven to 350 F/ 180 C and place baking paper on a cookie sheet. 

2. Add the banana to a large bowl and mash well.  Then mix in the almond butter, applesauce and vanilla extract, whisking until well combined. Then add the almond flour, flax and chia seeds, mixing until combined. Then add the baking soda, cinnamon, and salt stirring again to combine. Then stir in the oats and pumpkin seeds before gently folding in the blueberries and chocolate. 

3. Divide the mixture to create 10 cookies, and using your hands form small balls out of the ‘dough’ and place on a cookie sheet lined with baking paper, gently pressing it down to create a cookie shape. Space evenly apart and bake for 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!