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Almond Berry Breakfast Cookies

These little morsels are delicious and naturally sweetened mostly with banana! They have no flour–just whole rolled oats–so they don’t spike your blood sugar as quickly. They have a substantial amount of almonds in them (from almond butter and almond flour). Almonds are a powerhouse of nutrients, packed with healthy fats, fiber, protein, vitamins, and minerals, which contribute to heart health, weight management, and improved brain function. They contain antioxidants that help reduce inflammation and lower the risk of chronic diseases such as diabetes and certain cancers. Almonds are amazing! And so are these almond cookies.

These whole food plant-based breakfast cookies are not only good for breakfast, but also for a healthy snack or treat. You can make a batch or two when you have ripe bananas lying around, and freeze some for later. Your future self will thank you for putting healthy food in the freezer!

These Almond Berry Breakfast cookies are customizable, easy to prepare in advance, and perfect for busy mornings when you need a quick and wholesome breakfast on the go.

I have many other yummy breakfast cookie recipes on my site.

Carrot Cake Breakfast Cookies

Apple Cinnamon Cookies

Peach Pie Breakfast Cookies

 

Almond Berry Breakfast Cookies
Prep Time
15 mins
Cook Time
20 mins
 

Flourless and with very little added sweetener, these breakfast cookies are delicious and easy to make! They are a healthy snack or treat, too.

Servings: 12 small cookies
Author: Faithful Plateful
Ingredients
  • 1 ripe banana
  • 3 TBSP almond butter
  • 1 TBSP ground flax seed
  • 1-3 TBSP maple syrup (depending on how sweet you want them)
  • 1 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup almond meal/ almond flour
  • 1 cup rolled oats
  • 1/2 cup fresh or frozen berries (I like frozen wild blueberries or raspberries)
Instructions
  1. Preheat oven to 325. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Mash the banana in a large bowl. Stir in the almond butter, flax seed, maple syrup, and then the remaining ingredients except the berries. Mix well.

  3. Scoop the cookie dough into golf-ball sized balls onto a cookie sheet. Press lightly with wet fingers to flatten. Gently add a few fresh or frozen berries on top of each cookie. I use small wild blueberries or pieces of frozen raspberries.

    You could also sprinkle coconut or chocolate chips on top if you don't have berries.

  4. Bake for 20 minutes until golden brown and firm around the edges. Let cool completely before eating so they firm up.

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