Good morning! Or at least it will be if you give these breakfast cookies a try! Yum, yummy, yum! These blueberry breakfast cookies make waking up in the morning an awesome experience, because breakfast never tasted so good! I threw these together the other day when I was making breakfast from a hodge podge of what I had available. They are jam packed with nutrition and super foods, one of which is fresh blueberries!
On top of the blueberries, this contains oats, pumpkin seeds, cinnamon, chia seeds, almond meal, almond butter, . . . the list goes on. Basically, these guys make for an awesome nutritious breakfast in the form of a cookie, and who doesn’t want to eat cookies for breakfast???
One note before we get to the recipe, and that is that these guys spread a lot when they are baking (you’ll see how mine kind of ran into each other in the pics below), so just be aware that space is good when placing them on the baking sheet. That being said, if they do run into each other, you can easily separate them with a spatula when they come out of the oven! Okay, let’s get to it!
BLUEBERRY BREAKFAST COOKIES
Ingredients (makes about 12 cookies)
- 1/2 cup almond flour / almond meal
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 2 Tbsp. chia seeds
- 1/2 tsp. baking powder (aluminum free)
- 1/2 tsp. baking soda
- 1/2 cup roasted and salted pumpkin seeds
- 2 eggs (for a vegan option, use two flax eggs where 1 flax egg is made by blending 1 Tbsp. flax seeds with 3 Tbsp. water and blending until thick and creamy)
- 1/4 cup melted coconut oil
- 1/3 cup almond butter
- 1/3 cup honey (for a vegan option, use maple syrup)
- 1 tsp. vanilla
- 1 cup gluten free rolled oats
- 1/2 – 1 cup fresh blueberries
1.) Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Place the almond meal, coconut, cinnamon, chia seeds, baking powder, baking soda, and pumpkin seeds in the bed of a food processor. Process on high until completely blended and has a flour-like consistency.
2.) In a medium mixing bowl, mix together the eggs, coconut oil, almond butter, honey, and vanilla until smooth and completely combined.
3.) Add the flour mixture and the oats to the almond butter mixture and stir to combine. Fold in the blueberries.
4.) Use a quarter cup measure to scoop out the batter and place on the prepared baking sheet. Form into cookie shapes using your hands. Bake in the oven at 350 degrees for 13 – 15 minutes until the edges start to brown.
5.) Allow the cookies to cool on the baking sheet for 10-15 minutes, then transfer to a plate to serve.
Told ya it makes for a great morning! Enjoy! 🙂