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Blueberry Macadamia Breakfast Cookies

  • gluten-free Gluten-Free
  • dairy-free Dairy-Free
  • low-carb Low Carb
  • vegetarian-vegan Vegetarian or Vegan
  • pescatarian Pescatarian
Cookies for breakfast?? Yes, please! These tasty gluten free breakfast cookies are packed with flavor AND nutrients to get your day off to a good start. They are so easy to make and a fun treat when you're tired of eggs. 
Prep Time: 7 minutes
Cook Time: 18 minutes
Servings: 8 cookies

Ingredients  

  • 2 cups 160g gluten free rolled oats
  • 1/2 cup 135g raw cashew butter
  • 1 large banana 120g, mashed
  • 1 egg 48g, beaten
  • 1/4 cup packed 48g almond flour
  • 1/4 cup 59mL or 70g Lakanto maple flavored syrup*
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup 75g fresh blueberries
  • 1/2 cup 70g whole raw macadamia nuts, unsalted

Instructions

  • Preheat oven to 325ºF (163ºC) and line a large cookie sheet with parchment paper.
  • Combine all ingredients except blueberries and macadamia nuts in a medium-sized mixing bowl and stir until well-combined. The dough should hold together but still be a little wet/sticky, unlike normal cookie dough.
  • Scoop out 1/4 cup scoops (about 74g each) and place them on prepared baking sheet (no need to grease). It should make 8 cookies. Flatten and shape each mound of dough into a cookie shape. They will not spread much while baking. 
  • Top the cookies with the blueberries and macadamia nuts, pressing them down gently into the dough, so as to not "pop" the blueberries. 
  • Bake on the center rack for about 18-20 minutes, or until the tops have hardened a bit, but before they start to brown. 
  • Allow to cool on cookie sheet for 5 minutes, then move to a cooling rack. 
  • Store any extra cookies at room temperature for up to 12 hours, then refrigerate if you need to keep them for longer. They will be good for about 1 week in the fridge or 6 months in the freezer.

Notes

*Can sub regular pure maple syrup if you would like
Author: Kit