Don’t mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food.
Blueberry-Almond Breakfast Cookies
- Prep Time 55 min
- Total 1 hr 25 min
- Servings 22
- Ingredients 9
Ingredients
- 1 1/2 cups quick-cooking oats
- 1/2 cup sprouted whole wheat flour
- 1/2 teaspoon fine sea salt
- 2/3 cup melted coconut oil
- 1/2 cup mashed ripe banana
- 1/3 cup real maple syrup
- 1/4 cup almond butter
- 3/4 cup almonds, chopped
- 1/2 cup dried blueberries
Instructions
-
Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
![]()
-
Step2In large bowl, stir together oats, flour and salt.
![]()
-
Step3In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
![]()
-
Step4Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.
Nutrition
170
Calories
11g
Total Fat
2g
Protein
15g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 60mg
- 3%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 6g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved