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Blueberry-Almond Breakfast Cookies

Blueberry-Almond Breakfast Cookies
  • Prep 55 min
  • Total 1 hr 25 min
  • Servings 22

Don’t mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food. ...MORE+ LESS-

Ingredients

1 1/2
cups quick-cooking oats
1/2
cup Immaculate Baking Co.™ sprouted whole wheat flour
1/2
teaspoon fine sea salt
2/3
cup melted coconut oil
1/2
cup mashed ripe banana
1/3
cup real maple syrup
1/4
cup almond butter
3/4
cup almonds, chopped
1/2
cup dried blueberries

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • 2
    In large bowl, stir together oats, flour and salt.
  • 3
    In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended.
  • 4
    Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
  • 5
    Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.

Expert Tips

  • Try using dried cranberries or chopped dried apricots in place of the blueberries.
  • You can purchase virgin unrefined coconut oil or refined coconut oil. Either will work well in this recipe. Virgin unrefined coconut oil may give your cookies a slight coconut flavor. Just be sure to measure it in its melted (liquid) form.

Nutrition Information

No nutrition information available for this recipe

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