One-bowl Blueberry Almond Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 medium (7" to 7-7/8" long) Banana, fresh 1.5 tbsp Almond Butter 0.25 cup Apple Sauce (Motts) Unsweetened 1 tsp Vanilla Extract 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 3 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal 1 tbsp Chia Seed (Nutiva) 1 Tbsp 0.5 tsp Baking Soda 0.5 tsp Cinnamon, ground 144 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g 0.5 cup, unthawed Blueberries, frozen (unsweetened)
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!
Serving Size: Makes 10 Cookies
Number of Servings: 10
Recipe submitted by SparkPeople user FOREVER1106.
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!
Serving Size: Makes 10 Cookies
Number of Servings: 10
Recipe submitted by SparkPeople user FOREVER1106.
Nutritional Info Amount Per Serving
- Calories: 121.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 63.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.8 g
- Protein: 4.0 g
Member Reviews