Blueberry Almond Breakfast Cookies

Blueberry Almond Breakfast Cookies

Use Organic:

Dry Ingredients:

1½ cups almond flour

¾ cup glute-free rolled oats

¼ cup Garden of Life Golden Flaxseed

2 scoops Garden of Life Collagen Protein, Vanilla

½ tsp. baking powder

½ tsp. baking soda


Wet Ingredients:

2 ripe bananas

½ cup creamy almond butter

2 eggs

2 Tbsp. maple syrup

2 Tbsp. Garden of Life Extra Virgin Coconut Oil, melted

½ tsp. almond extract


Add ins:

¾ cup blueberries (plus 2 Tbsp. more for topping)

¾ cup sliced almonds (plus 2 Tbsp. more for topping)


Preparation: Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with coconut oil). Mix together dry ingredients and set aside. Mash the bananas in a large bowl, then add in the rest of the wet ingredients and whisk until smooth. Add in dry ingredients and whisk until well incorporated. Fold in blueberries and sliced almonds. Form cookies (about 2 Tbsp. of batter) and place onto cookie sheet then add a few extra blueberries and almonds on top of each cookie. Bake for 15 minutes, then let cool.


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