Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 cookies
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Calories
220 kcal
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Course
Breakfast, Baked Goods
Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
Description
This recipe blends melted coconut oil and coconut sugar with mashed ripe banana and vanilla and almond extracts to create a smooth, flavorful base. Flaxseed meal and almond flour provide structure and nutrition, including omega-3 fatty acids. Baking soda, cinnamon, and salt balance the flavor. Rolled oats and chia seeds add chewiness and fiber, while chopped walnuts contribute crunch and healthy fats.
Fresh or frozen blueberries folded in give a pop of tangy sweetness. The dough is portioned into large, tightly packed balls and gently flattened before baking at 350°F for 13 to 16 minutes until the edges turn lightly golden. After cooling, the cookies have a chewy and moist interior with a golden exterior.
Perfect as a nutrient-dense breakfast option or convenient snack, they combine wholesome ingredients to support sustained energy. The recipe is adaptable with nut substitutions or optional chocolate chips to increase sweetness.
The cookies freeze well, making them handy for make-ahead preparation and on-the-go consumption. Their size and texture make them satisfying and filling without excessive calories.
Ingredients
- 2 tablespoons coconut oil melted
- ¼ cup coconut sugar 39g
- 1 banana medium ripe; mashed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup flaxseed meal 30 g
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cups rolled oats gluten free if desired
- 1 tablespoon chia seeds
- ½ cup blueberries frozen or fresh
- ¼ cup walnuts chopped
Instructions
- 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.
Notes
- These cookies freeze well and make convenient snacks beyond just breakfast.
- Walnuts can be swapped for pecans or almonds, or omitted if preferred.
- Adding 1/4 cup chocolate chips makes the cookies more indulgent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 220cal | 11% |
| Carbohydrates | 23.9g | 8% |
| Protein | 5.7g | 11% |
| Fat | 13g | 20% |
| Saturated Fat | 3.7g | 19% |
| Fiber | 5.6g | 22% |
| Sugar | 9.4g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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