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Wild Blueberry Breakfast Cookies

Wild Blueberry Breakfast Cookies

The Foodie Physician
4 from 7 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Servings 12 large cookies
Calories 265 kcal


  • 3/4 cup almond butter
  • 1 cup mashed, ripe banana (about 2 large or 3 medium bananas)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups old fashioned oats
  • 1/4 cup ground flaxseed
  • 1/3 cup sliced almonds
  • 1 cup frozen wild blueberries


  • Preheat oven to 350°F.
  • Mix the almond butter, banana, maple syrup, vanilla, cinnamon, and salt together with a spatula or wooden spoon in a large bowl until smooth. Stir in the oats, flaxseed, and almonds. Gently stir in the wild blueberries (do not defrost them).
  • Use a ¼ cup measure to scoop the dough onto two baking sheets (you should have about 12 large cookies). The cookies won’t spread during baking so press them down with your hand to flatten them.
  • Bake cookies 18-20 minutes or lightly browned around the edges. Cool cookies on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Cookies can be stored at room temperature in an airtight container for a few days or in the refrigerator for a week. The cookies can also be frozen for up to 3 months.


You can use certified gluten-free oats to keep the recipe gluten-free. 


Nutrition Facts
Wild Blueberry Breakfast Cookies
Amount Per Serving
Calories 265 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 53mg2%
Potassium 348mg10%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 10g11%
Protein 8g16%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword blueberry, dairy-free, gluten free, whole grains
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