Blueberry Macadamia Breakfast Cookies
- Gluten-Free
- Dairy-Free
- Low Carb
- Vegetarian or Vegan
- Pescatarian
Who doesn’t want cookies for breakfast? I mean…
Okay okay, so even though they are breakfast cookies, I’m not suggesting y’all eat these every day or anything. I still think a nice balanced breakfast looks something like: eggs, a small apple, and some sautéed baby spinach. Depending on your diet, of course! That’s just what my current breakfasts look like.
But sometimes you want something fun to surprise your husband or kids! Or you just want to treat yo self. Get it girl. Or in reality you just need something quick to grab when you’re on-the-go one morning. Or to pack for a trip! Hello, perfect airport or road trip breakfast!
These little cookies are SO easy to make and packed with yumminess and nutrients. You definitely won’t be hungry for a while after eating these. Plus they take less than 30 minutes to throw together! WIN!
As written, the recipe is gluten free, dairy free, and low-ish carb. However, it still includes gluten free rolled oats and a banana, so it’s not appropriate for most keto diet followers. To keep the carbs down (read: not spike your blood sugar) I’ve included Lakanto maple flavored syrup as the sweetener of choice (not sponsored, just love the product!). If you want to you can absolutely just substitute with regular maple syrup or even honey! But just be aware that that will bring these out of the low carb zone.
That being said, if you don’t need these to be low carb and you have a sensitive stomach or are making these for kids, you may want to stick with regular pure maple syrup instead because of the erythritol in the Lakanto syrup. Erythritol is a natural sweetener but can be hard on the digestive system for some people.
I hope you enjoy the recipe and that it brings joy to your morning!
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Blueberry Macadamia Breakfast Cookies
- Gluten-Free
- Dairy-Free
- Low Carb
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 2 cups 160g gluten free rolled oats
- 1/2 cup 135g raw cashew butter
- 1 large banana 120g, mashed
- 1 egg 48g, beaten
- 1/4 cup packed 48g almond flour
- 1/4 cup 59mL or 70g Lakanto maple flavored syrup*
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup 75g fresh blueberries
- 1/2 cup 70g whole raw macadamia nuts, unsalted
Instructions
- Preheat oven to 325ºF (163ºC) and line a large cookie sheet with parchment paper.
- Combine all ingredients except blueberries and macadamia nuts in a medium-sized mixing bowl and stir until well-combined. The dough should hold together but still be a little wet/sticky, unlike normal cookie dough.
- Scoop out 1/4 cup scoops (about 74g each) and place them on prepared baking sheet (no need to grease). It should make 8 cookies. Flatten and shape each mound of dough into a cookie shape. They will not spread much while baking.
- Top the cookies with the blueberries and macadamia nuts, pressing them down gently into the dough, so as to not "pop" the blueberries.
- Bake on the center rack for about 18-20 minutes, or until the tops have hardened a bit, but before they start to brown.
- Allow to cool on cookie sheet for 5 minutes, then move to a cooling rack.
- Store any extra cookies at room temperature for up to 12 hours, then refrigerate if you need to keep them for longer. They will be good for about 1 week in the fridge or 6 months in the freezer.
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Notes
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