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Healthy Blueberry Breakfast Cookies (Gluten Free, Paleo)

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These healthy breakfast cookies taste like blueberry granola in a cookie form. They are super nutritious packed with protein, omega 3’s and fiber from chia, flax, walnuts and more. 

Ingredients

Scale
  • 3 Tablespoons ghee, or coconut oil, melted, 39 grams
  • 2 Tablespoons almond butter, 30 grams
  • 4 ounces organic unsweetened applesauce (1/4 cup) or mashed banana*
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 3 Tablespoons chia seeds, 30 grams
  • 1/4 cup ground flax seeds, or flax meal, 30 grams
  • 1 cup almond flour, 112 grams
  • 1/4 cup arrowroot powder 32 grams
  • 1 teaspoon baking powder 
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup unsweetened shredded coconut, 30 grams
  • 2 Tablespoons cacao nibs, 20 grams (optional see notes below for sub)
  • 1/4 cup pumpkin seeds, coarsely chopped, 35 grams
  • 1/4 cup walnuts or pecans chopped, 28 grams
  • 2/3 cup fresh blueberries, 100 grams

Instructions

  1. Preheat oven to 375 F.  Line baking sheet with parchment paper.
  2. In a small pan melt the ghee or coconut oil and mix in the almond butter to soften and combine.
  3. In a large bowl, mix together applesauce, maple syrup, melted ghee or coconut oil, almond butter, vanilla, chia seeds, and ground flax seeds until well incorporated.  Allow to sit for 5 minutes to let chia and flax thicken.
  4. In a separate bowl mix together the almond flour, arrowroot, baking powder, salt, cinnamon, coconut, cacao nibs, pumpkin seeds, and nuts.
  5. Add the blueberries to the flour and mix to coat the blueberries with the flour.
  6. Add to the wet ingredients and stir to combine.
  7. Scoop 12 heaping tablespoons (55-58 grams each) onto prepared baking sheet.  Flatten slightly with fingers to make them about 2 ½” cookies, they don’t spread on their own. If the batter is sticking to your hands wet them a little.
  8. Bake for 15 minutes, turn up to 375 bake another 10-15 minutes until golden brown on the top and bottom.
  9. Allow to cool for 15 minutes before removing from the baking pan. 
  10. Serve and enjoy.
  11. Store at room temperature for 2 days or in the refrigerator for 5 days.

Equipment

Notes

A mashed ripe banana can be substituted and will make the cookies sweeter. 

Instead of cacao nibs you can add 2 more tablespoons of nuts or seeds. If you want to make the cookies more decadent use chocolate chips.

Find it online: https://eatwellenjoylife.com/healthy-breakfast-cookies/