Blueberry Walnut Breakfast Cookies
Go beyond a basic bowl of oatmeal and try these breakfast cookies instead. They’re perfect for your breakfast meal prep and are a tasty way to give your heart-health a boost. Rolled oats make up the base of these cookies and are an excellent source of the soluble fiber beta-glucan, which research shows can help reduce cholesterol levels and cardiovascular disease risk.
But oats aren’t the only heart-healthy ingredient in these breakfast cookies. They also contain almond butter, walnuts, and ground flaxseeds, which provide healthy fats (including some omega-3 fatty acids). Regular consumption of ground flaxseeds has been shown to lower total and LDL cholesterol levels. Blueberries, which are loaded with antioxidants and fiber, have also been associated with good heart health. Best part, they’re easy to make and taste so. good.
Makes 12 cookies
Ingredients:
¾ cup banana, mashed (about 2 - 2 1/2 bananas)
¾ cup creamy unsalted almond butter
¼ cup ground flaxseed
⅓ cup maple syrup
1 tsp vanilla extract
2 ¼ cup rolled oats
1 ½ cup almond flour
1 tsp cinnamon
1 tsp baking soda
½ tsp sea salt
¾ cup walnuts, chopped
1 cup fresh blueberries
Optional: flaked sea salt for topping
Instructions:
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, add the bananas and mash until mostly smooth. Then combine with almond butter, ground flaxseed, maple syrup, and vanilla extract and stir well to incorporate.
In a large bowl, stir together the rolled oats, almond flour, baking soda, cinnamon, and salt.
Add the wet ingredients to the bowl of dry ingredients and mix until combined. Fold in the walnuts, followed by the blueberries.
Scoop 1/3 cup of batter for each cookie onto the baking sheet. Use the back of a spoon to press down gently to form a disk. You can use your fingers to touch up the shape to form a round cookie. These cookies will not spread.
Bake for 15-18 minutes until the cookies are slightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling. When cookies are completely cool, they can be stored in an airtight container in the fridge or frozen.
