It’s January, the holidays are over, winter has barely started, but we’re eating cookies for breakfast baby. Life is good. I first made these amazing, super nourishing blueberry breakfast cookies about 6 years ago and they quickly became one of my favorite easy breakfasts and snacks.
These healthy breakfast cookies are naturally gluten free, vegan, refined sugar free and pack in tons of nutrients. OH, and they taste like a chewy oatmeal cookie and your fav blueberry muffin combined. Sounds a little too good to be true, right?
That’s exactly what I thought when I first baked these beautiful, chewy cookies. They’re bursting with blueberries, hearty oat texture, walnuts, flax, chia, and if you want…puddles of dark chocolate. Yes, I said PUDDLES. You (and the kiddos) will love having cookies for breakfast and you can feel good about everything that’s inside. Freeze some for later and enjoy the perfect on-the-go breakfast or snack anywhere!
What makes these blueberry breakfast cookies healthy?
Because we’re eating these babies for breakfast, I packed them with plenty of nourishing ingredients that will keep you full and satisfied. These cookies are packed with omega 3s, healthy fats, 5g of fiber, almost 6g of protein, antioxidants, and more!
They also happen to be an amazing snack for breastfeeding mamas as the ingredients like chia seeds, flaxseed meal and oats can boost milk supply. Get even more amazing breastfeeding snacks here, and read below to see all of the powerhouse ingredients that make up these delicious cookies.
Ingredients in these blueberry breakfast cookies
These amazing, healthy blueberry breakfast cookies taste like a cross between a blueberry muffin and a chewy oatmeal cookie and are made with super nourishing ingredients that keep them vegan and gluten free. WIN. Here’s what you’ll need to make them:
- Coconut oil: you’ll need a little melted coconut oil to give the cookies moisture.
- Sweetener & flavor: we’re naturally sweetening these blueberry cookies with coconut sugar and a mashed, ripe banana. The banana also adds moisture to the cookies, along with potassium! You’ll also need vanilla extract, almond extract and cinnamon.
- Flour: these cookies are gluten free thanks to fine, blanched almond flour, which also provides a boost of healthy fats. You can also use almond meal if you’d like!
- Oats: rolled oats add heartiness, whole grains, fiber and wonderful texture. Who doesn’t love oatmeal cookies?!
- Flaxseed meal: an excellent source of omega 3s, vitamin B and fiber. Great for nursing mamas, too!
- Chia seeds: one of the best sources of omega 3 and a wonderful source of fiber, protein, magnesium and more. These are a powerhouse.
- Walnuts: even more amazing omega 3s and healthy fats.
- Blueberries: hello, antioxidants, fiber and vitamin C!
- Baking staples: you’ll also need baking soda and salt.
Customize your breakfast cookies
These blueberry breakfast cookies are perfect for adding in your fav mix-ins, too! Here’s what I can suggest:
- Choose the nuts. Feel free to sub chopped pecans or almonds for the walnuts, or leave them out if you’d like.
- Make them decadent. I sometimes like to add 1/4 cup chocolate chips to the batter for an extra treat! White chocolate chips would also be delicious, and you could even melt some chocolate and drizzle it on top. Feel free to use dairy free chocolate chips to keep them vegan and dairy free!
- Try new fruits. I love the burst of fresh blueberries in each bite, but you could also try using fresh raspberries or dried cranberries!
How to make one bowl blueberry breakfast cookies
- Mix the wet ingredients. Start by mixing the coconut oil, coconut sugar, mashed banana, vanilla & almond extracts together until smooth.
- Add the dry. Fold in the flaxseed meal, almond meal, baking soda, cinnamon and salt until a dough forms. It will be thick!
- Add the mix-ins. Gently mix in the oats and chia seeds, then fold in the blueberries and walnuts.
- Scoop & bake. Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper, press down slightly on the tops to flatten, then bake until slightly golden on the edges.
- Cool & enjoy! Let the cookies cool for 15 minutes on the pan, then transfer them to a wire rack to finish cooling. Then devour!
Tips for perfect breakfast cookies
These blueberry breakfast cookies are super easy to make (right in one bowl!) but don’t forget these extra tips to ensure that they come out perfect every time:
- Use a super ripe banana to give the cookies the perfect amount of sweetness.
- Tightly pack each of the dough balls before adding them to the cookie sheet. The dough will be a little fragile because there’s no egg, so press it together well!
- Don’t forget to press down slightly on each of the cookies before baking. Because these cookies are gluten free they won’t spread too much.
- Don’t overbake — pull them out of the oven as soon as the edges start to turn golden brown so that you don’t end up with dry cookies.
Storing & freezing
- To store: feel free to keep these blueberry breakfast cookies at room temperature for the first day or two, then store them in an airtight container in the refrigerator to preserve freshness.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy! Get all of our tips & tricks for freezing cookies here.
More breakfast recipes you’ll love
- Peanut Butter and Jelly Oatmeal Bake
- High Protein Peanut Butter Banana Overnight Oats
- The Best Almond Flour Pancakes
- Lemon Blueberry Smoothie
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Get all of our amazing breakfast recipes here!
I hope you love these healthy blueberry breakfast cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
One bowl vegan & gluten free blueberry breakfast cookies that taste just like a blueberry muffin! These healthy blueberry breakfast cookies are naturally sweetened and packed with nutrients from chia, flax, oats, walnuts & more. Freezer-friendly and the perfect breakfast or snack for busy weeks!
- 2 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1 medium ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup flaxseed meal
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups rolled oats, gluten free if desired
- 1 tablespoon chia seeds
- 1/2 cup frozen or fresh blueberries
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy.
Next fold in flaxseed meal, almond flour, baking soda, cinnamon and salt and mix until a thick dough forms.
Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries and walnuts.
Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet.
Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 8 big cookies.
These cookies would be excellent even if you're not enjoying them for breakfast. They are freezer-friendly and make a delicious snack. See the full post for storing & freezing instructions!
Feel free to sub chopped pecans or almonds for the walnuts, or leave them out entirely.
If you want these to be a little more treat like, feel free to add 1/4 chocolate chips to the batter.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 9th, 2016, and republished on January 19th, 2022.
My life motto: never pass up an excuse to eat chocolate for breakfast 😉 Loving these so much!
These look so good – I love the spectrum of ingredients. You betcha I’ll be adding dark chocolate! 🙂
These cookies look like the perfect way to wake up!! Love the fiber and protein too!
100% agree. I just ate two for breakfast. 🙂
Two cookies have 400 calories! For those on a weight loss program, one will do nicely.
I love how these have both blueberries and chocolate!!! perfect grab n go breakfast!
Truly the best combo!
If I don’t have coconut sugar, can I use granulated sugar or REAL maple syrup?
Yes, you could use either! If you use maple syrup I would suggest 3 tablespoons!
I ate one this morning.
Wow, these cookies pack a LOT of protein and healthy fats–AND they look delicious! I’ve never been a huge cookie person for breakfast but I definitely had my fair share in binging on holiday goodies in the morning, which totally spoiled my day. I love that this take is a lot healthier and a lot more nourishing for you!
Love blueberry and chocolate together..these look perfect for on-the-go snacking or that 3pm sweet craving!
I am in love with these! And really anything that resembles dessert for breakfast :))
Morning coffee CRIES for cookies!! We will be making these! 🙂
Any morning I can eat cookies for breakfast (AND they’re actually healthy!) is the best morning ever
Would love to make, but have a nut allergy in the house. What would you suggest to replace the almond & walnut ingredients
You could try and use 1/3 cup sunflower seed butter instead of the almond meal, and then also leave out the walnuts! They will be delicious!
I tried these with the sunflower seed butter (rather than the almond meal), and think maybe it was too many wet ingredients…They ended up a bit mushy (like a no bake oatmeal cookie), and not good at all . Maybe I will try again with some additional flour or do you have another suggestion? I so want to love these!
Oh no sorry to hear that! You could try making your own sunflower seed flour? And using this recipe: http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105 (they cookies do get soft after a day)
Mmm these look delicious!
Thanks for sharing such gluten free yummy recipe 🙂
This is such a healthy-licious treat! Thanks for sharing Monique. Blueberries and chocolates combined are so good to be true. But I’m glad it’s true.
Cookies for breakfast?! Sign me up.
These cookies were so delicious Monique 🙂 I love your recipes I have made quite a few already and they are all delicious. I didn’t have blueberries but I had all the other ingredients and used dark chocolate chips..they were so delicious. My boyfriend loved them too. I enjoyed 2 with a cup of coffee this morning 🙂 feels so good to enjoy a nutritious and delicious cookie lol plus it was very satisfying
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
I remember these babies! So, so good.
Made these for breakfast and they were delicious! My kids loved them as well!
Hi Monique! Do you think there’s any harm in using ground chia seeds instead of whole ones?
Thank you so much for this recipe – really looking forward to trying it out 🙂
Hi Laura! I’ve never tried using ground chia seeds, so I’m not certain. I would stick with whole!
Okay, thanks! 🙂
Could I use coconut flour in place of the almond meal flour? If so, how much would I use and would I need to increase the banana or add applesauce?
I used coconut flour and I would definitely add in more moisture of some sort! I think I’m going to have to crumble them up for cereal for the kids, haha.
I made them last night for breakfast today and they were so good. I can’t wait for my grandmother to try them! I know she will love them very much!
I made this and it is DELICIOUS!
I just made these(with the added chocolate) and they are DELICIOUS. The almond extract is genius. Thank you!!
I used fresh blueberries that were pretty big. I had a problem with them not sticking together with the mixture. They kept falling off. Do you have any suggestions on how to get them to stay put after I get them on the cookie sheet?
Had a hard time with this as well.
I made these several weeks ago. they are delicious. I’m having trouble finding coconut sugar.
made them last night! made my day!?
Has anyone ever had success with replacing the banana in a recipe? would love to make these for the office, but one gal is allergic to bananas.
Hi, what can I use to replace the flaxseed meal? These cookies look delicious!
Hi Su, I’d like to try these cookies without flaxseed meal as well. What did you substitute with and did it turnout?
I made these today in an 8×8 pan lined with parchment paper and cut them into bars. Lightly sweet and delicious! I am new to your site (saw it tagged on Cup of Jo) and will definitely be making more of your recipes! Thank you!
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Hi Tuprnut,I was using my MAC brush too with mine and was never quite happy with it, either. This makes a big ole’ diff! That’s so cute that Grace loves Target… she’s got good taste! It’s one of my favorite stores, too, LOL. I hate migraines because I can feel ‘em coming (like a storm!) and they take hours to go away, ugh. But I am feeling much better today, thanks!
These are amazing! Love them thanks for the recipe 😊
I’m allergic to almonds. What other type of flour do you feel would work for this I really want to try it! I have oat flour or could I sub something else?
Try hazelnut meal or pecan meal 🙂 Just grind up fresh nuts in your food processor!
Would I be able to sub applesauce for banana? And could I leave out the flax seeds and add more chia seeds or almond flour or oats? I’m short of these 2 ingredients and I don’t want to rush out to buy then spend days waiting for the bananas to ripen lol
I think applesauce would work fine. Maybe 1/3 cup. I wouldn’t leave out the flaxseed meal, that’s what helps to bind the recipe together.
Would coconut flour work in place of the almond meal?
These turned out awesome, got thumbs up from my tastetesters. Thank you !
That kind of thinking shows you’re an expert
Hi Monique! I don’t have flaxseeds so do you think I can use all chia seeds?
I don’t think that would be the best idea, but let me know if you give it a try.
Super yummy!!!! I love the flavor, the oat turned out to be great texture as I like. Will make it again and again. Thank you, Monique!!
Det der var jo utrolig smart og kommer til og bli nydelig med noe klatrende blomster…..Ikke minst kjekt at den er mobil. Super ide!!!!
These are fantastic! I love raspberries and used them instead of blueberries. Raspberries and chocolate…woohoo!!!
These look devious! My son is allergic to all nuts, could I substitute the almond flour for something else? Thanks!
You can try regular, all-purpose flour!
OMG, vegan powerhouse Omega-3 cookies?! SIGN ME THE HECK UP!
Hey Monique! Just tried the recipe. I substituted the blueberries for dried cranberries and it’s very delicious. My only complain is that 1/2 tsp almond extraxt is too much! 1/4 tsp would be plenty in my opinion. Or maybe we just have different brands and mine is stronger :/
Hi Naja! Dried cranberries sound delicious in here. Very strange about the 1/2 tsp of almond extract – I’ve never found it to be overpowering!
just made them about 30 mins ago and they’re gone… so much for breakfast cookie! so good!
I’m so glad you enjoyed them! So delicious 🙂
These are our favorite breakfast cookies! They soften quickly when stored; I leave them on the cooling rack so they keep a nice texture . . they don’t last long in our house! Love the little bit of chocolate with the blueberries! Mmmmm!!
So happy to hear that! They do get a bit softer when you store them (because of their gluten free flours). Chocolate blueberry heaven!
These are so yummy! Easy to make, quick, and very tasty. Thank you – I will definitely make these again.
Perfect for breakfast! Glad you enjoyed 🙂
I love the flavors and in theory these are great but found them a bit crumbly and the don’t stick together well? Any suggestions?
Hmmm perhaps you can try adding another half of a banana.
These are amazing!!! I subbed cranberries for the chocolate and they’re the perfect snack to eat out the door in the morning! I’m trying not to eat them like candy but it’ll be hard. Definitely want to make these a staple
Love that idea!! Perfect snack 🙂
It’s pretty hot and humid here currently…any alternative to baking (aka skillet etc?)? Thanks!
Unfortunately I recommend baking these as written and directed. I’m not sure how they would turn out otherwise! Maybe for a cool, rainy day?
I’ve been making these for several years and love love love them! Any idea how many WW smart points they may be? TIA
So glad you love these! I’m not familiar with WW and their point system, so I’m not sure – sorry!
Hi Monique, Will this work without the chia seeds?
Hi Jen! it should be fine, yes!
These are delicious! However, my mixture was too wet and I had a hard time rolling them into a ball. Do you pack your almond flour? I’m wondering if I didn’t have enough. Also, my banana could have been to large – what measurement to you consider a medium banana? Thank you!
Yes I do pack my almond flour! A medium banana is roughly 1/3-1/2 cup. 🙂
Your site is becoming my go-to for delicious, nutritious food. My whole family loved these. I made them twice in one week. Keep doin what you do!
Amazing! So happy to hear that, Heidi 🙂
I made these for a toddler play date and everyone loved them. Added chocolate chips to only half of the cookies and both choices turned out pretty good!
Amazing! So happy to hear that 🙂
These were great!!! Soft, sweet, and delicious. I used brown sugar because that’s what I had, and I halved the almond extract only because I wasn’t sure if my kids would like that taste. But as it was, the almond extract really took these over the top! My kids gobbled theirs up, and then my husband ate 4 😂. Guess I’ll be making more. Definitely a keeper!
Amazing! So happy to hear they were a hit 🙂
These are amazing. If you have a kiddo omit the coconut sugar, make them a little smaller, and these make perfect, easy snacks too!
Absolutely! Glad you enjoyed 🙂
I made these cookies to have on hand for my baby, as they are full of so many wonderful things! She’s loving them (minus the salt and reduced sugar) and they are perfect for BLW. The rest of the family loved them too, so I don’t have any left to freeze! I’ll be making them again soon
Forgot to mention I pulsed the walnuts in a food processor so that she would be able to handle them without teeth!
Amazing! Great idea 🙂
These were super yummy and a healthy treat! Can’t wait to make more!
Glad you loved them!
Hi Monique, hope Sidney feels better soon. You are doing a fantastic job caring for him.
Wondering what can I sub for the chia seeds and flaxseed meal as I don’t have either 🙁 but really want to try these.
Thank you for all of your awesome recipes! My 13 y.o. son baked your Flourless Peanut Butter Oatmeal Choc Chip Cookies yesterday, and they were amazing!!! Shared with neighbors, and everyone loved them! Mahalo and aloha from Honolulu.
Hi Pam! Thank you so much. He’s feeling much better! For this recipe I would wait until you have all of the ingredients so that the recipe turns out perfectly. So glad you’re loving the recipes here and hope you keep finding more favorites!
If I don’t have flax seed, could I add an egg or would that not work the same way? Thank you.
Hi, Brand! I think that would work fine, or you could probably just leave the flax out. Let me know if you try it!
HI Monique- These looked beautiful when they came out, but sadly, they had a bitter after taste. I’m trying to figure out what I may have done wrong. I’ve never used coconut sugar before and the stuff I used said coconut palm sugar. Other than that, there was no difference. Oh, and I didn’t have almond extract, so I doubled the vanilla. Any thoughts?
Hi, Caroline. Sorry for the delay! I’m not sure what could have happened or why they would be bitter tasting. I wish I could help you troubleshoot more. Did you use baking soda?
I had a hard time getting the blueberries to incorporate into the dough. Any suggestions?? I made it work and they are delish but the blueberries didn’t pop.
Hi, Jennifer. Sorry for the delay. Try using frozen blueberries and work them in by hand! You’ll get messy but it will be worth it.
These are awesome! Kids love em and I feel good about giving them for breakfast, even though they’re ‘cookies’ bc they’re so full of healthy ingredients! Thanks, Monique!
I was about to make blueberry oatmeal for breakfast but saw this recipe so I decided to try it out. They’re pretty good, like baked oatmeal on the inside but nice and crispy on the outside. I used Trader Joe’s new rolled oats with ancient grains so I skipped the chia seeds, didn’t have walnuts and used frozen blueberries.
Ohh those Trader Joe’s oats are fun! Love that idea. Happy you enjoyed them, Molly 🙂
These look delicious! I don’t eat nuts or nut flours, but wondering if you (or anyone else) has tried these with wheat flour instead of the almond flour? Thanks!
try oat flour—that’s what I used. I bet wheat flour would be fine too!
I haven’t! Someone else commented that they used oat flour and it worked well, but I haven’t tested it!
Guess what!? I subbed oat flour for the almond flour and pure maple syrup for the coconut sugar and they came out absolutely perfect. No issues with crumbliness whatsoever and they made 9 very giant cookies! Thank you for this recipe. I’m thrilled that they pack such a nutritional punch.
I’m so glad to hear that! Yay, happy you loved them 🙂
Made with apples instead of blueberries, used brown sugar as the sweetener , and butter in place of coconut oil — absolutely delicious! My kids loved them too!
Love to read your blog, Thanks for sharing!
Hi! Thanks for all the great recipes. I can’t wait to make this recipe, I think my family would love it. Unfortunately I have a banana allergy in the family. Could you recommend a substitute? Do you think applesauce would work? Thanks so much for the help.
Hi, Laurie! I haven’t tested these without the banana but applesauce *might* work. Let me know how that goes if you try it!
I know it will change the nutritional profile a bit, but would it be okay to sub pecans (which I currently have in my pantry) for walnuts (which I don’t)?
Whoops – just saw in the recipe notes that you can substitute pecans – sorry about that!
No problem! Happy you found it and hope you enjoy these 🙂
These are so wonderful, easy, nutrient packed and most of all DELICIOUS!
I was out of almond flour so just subbed 1/2 cup oat flour and it worked perfectly. Tried without nuts the first round, making a second round today as my 16 yr old son loved them in the morning for breakfast. 🙂
Another hit as usual! Was out of coconut sugar so followed your recommendation in the comments to use maple syrup (did 3 tps) and turned out great! Husband and toddler are big fans and can’t wait to make it this summer with some Farmers market blueberries! Thanks AK.
These are yummy! Lightly sweetened. I didn’t have blueberries so I just added a half cup of Lily’s sugarfree chocolate chips. Also didn’t have chia so subbed hemp seeds/hearts. Using a half cup measuring cup, I got nine big cookies!
Nice! I’m so happy you enjoyed them! Appreciate the review 🙂
I’v been making these cookies for almost 5 years now and they never fail me. Such a classic throughout college and now beyond!
Aw I’m so glad to hear that!! Thank you for leaving a review 🥰
What can you use to make these oil-free?
I haven’t done that so not sure! Maybe nut/seed butter instead of the coconut oil? Not sure if that would change the consistency.
I substituted both the oil and the sugar for applesauce (to be good for my husband on WW and also for my baby) and it turned out great! Omitted the nuts, but everything else was in there. Nice result. Nothing phenomenal about them, but it’s a perfect toddler snack 🙂 Thanks!
Happy that worked alright!
Made these with my little one this morning after realizing I had too many ripe bananas and blueberries. Very easy to make and also very easy for a 2 year old to help with. All of the ingredients were already in my pantry (except for walnuts) which makes the recipe a winner and a repeat for the future. Really does taste like a mix of an oatmeal cookie and banana bread and were soooo good while still warm. Thanks!
Love that you two made it together!! And so happy they turned out delish 🙂
I made these; they are delicious; they crumble a bit; wondering if there should be eggs in them.
Also, a question can I substitute the flax meal with something, like coconut flour, as you suggested in other recipes. And what is the ratio for subbing
Hi! Sorry they crumbled a bit! The flaxseed meal combined with the wet ingredients sort of serves as the eggs in here. Ground chia seeds might be a good substitute but I haven’t tried it. Let me know if you do 🙂
Delicious! A hit with the whole household.
Thank you 😊
I’m so glad you all love them! Yay!
Fabulous! All my breakfast cookie recipes were either bland and dry or involved a crap ton of peanut butter. These were moist, flavorful, and delicious! The walnut and blueberry combo makes it taste like breakfast 🙂
I substituted the sugar for 3T of pure maple syrup, which made it a little runny, so I added about 1/8 cup more of almond flour. I also threw in a few dark chocolate chips (decadent). 💕
I’m so happy you loved them, Steph! And yesss to the chocolate chips 🙌
Delicious! Thats all i got to say….
I’m SO happy you loved them! Thank you!
I have made double batches of these twice now. First time I made them exactly as written and instantly fell in love. The perfect texture and just the right amount of fuel to get me going in the AM or a quick grab n go snack. Also perfect for a preschoolers snack.
Second time I wanted to add something a little extra so I lightly toasted unsweetened coconut and chopped pecans. This was a winner and will continue to do this for all batches.
Next mission, sub cacao nibs for the berries for a treat after dinner.
Love that! These are perfect for customizing with mix-ins 🙂
Great recipe as usual! I really didn’t think these would hold together but they did. I used chopped honeycrisp apples instead of blueberries.
Yumm that sounds amazing! SO happy you’re a fan 😊
Love this recipe. I’ve been making a lot of your vegan recipes since having my baby who has a milk allergy, it’s been so helpful with nursing and having healthy and tasty snacks when I was pretty discouraged.
Amazing, Lisa. I am so glad you are loving these cookies ❤️
Made these for a friend needing healthy easy nutrients, and she loved them so much she asked for the recipe!!! I also had success making these with overripe bananas I froze, just had to drain off the extra liquid but worked perfectly! AK for the win again!
I’m looking forward to the 7 day meal plan and also to making the blueberry oatmeal cookie
Thanks for posting that
Really delicious! I have a super sensitive stomach and food allergies and these tasted great and kept me feeling good!
I didn’t have the walnuts so I substituted pecans and it was delicious! I also cook with 100% organic ingredients and I think it really levels up all your recipes.
Thanks for another hit 🙂
Perfect! So glad you enjoyed these cookies 🙂
I haven’t tried your recipe yet. Sounds wonderful! But I tried to save it to my PAPRIKA APP for future reference and it errors out. I save many recipes from you IG account. And haven’t had a problem until this recipe. The Omega 3 rich blueberry breakfast cookies.