After being featured on CP24 Breakfast and Breakfast Televison, these blueberry breakfast cookies have quickly become one of our most requested and loved recipes here at Liver Canada. Dense, delicious, and made with no sugar or flour, these healthy breakfast cookies can be eaten at any time of the day.
ingredients
- 2 cups rolled old fashioned oats (gluten-free, if needed)
- 2 large bananas, mashed
- 1/2 cup natural almond butter
- 1/4 cup blueberries
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon hemp seeds
directions
- Line a cookie sheet with parchment paper and set aside. Preheat the oven to 350°F.
- To make your nut butter soft for mixing, leave at room temperature for an hour before prepping. You can also use a microwave safe bowl to warm for 30-60 seconds.
- Grab a large mixing bowl and add in your oats, almond butter, mashed banana, cinnamon, vanilla extract, and hemp seeds. Mix well with a wooden spoon or spatula.
- Add in your blueberries (or berry of choice) and fold in with a rubber spatula.
- Using your hands or an ice cream scoop, roll cookies into balls of dough and place on the lined tray. Place a small piece of parchment paper underneath the bottom of a cup to flatten each ball down softly into a cookie shape.
- Bake cookies for 10-14 minutes, until crispy on the edges and cooked in the center.
- Remove cookie sheet from oven and allow them to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
notes
- If they aren’t your preference, swapping out blueberries for strawberries or raspberries is a nice way to switch things up!
- If you wish, feel free to use peanut butter, cashew butter, or pumpkin seed butter instead of almond butter.
