Blueberry Almond Breakfast Cookies
Blueberries and banana naturally sweeten these gluten-free cookies.
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Ingredients
- 1 banana, mashed
- 1 large egg
- 2 tbsp ground flaxseeds
- ½ cup almond flour
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- Pinch sea salt
- ¼ cup blueberries
- 2 tbsp slivered almonds
Preparation
- Preheat oven to 350°F.
- Whisk together banana, egg, flaxseed, almond flour, vanilla, cinnamon and salt. Fold in blueberries.
- Spoon onto a parchment-lined baking sheet using a 2 tbsp measure per cookie, making 6 cookies. Sprinkle with almonds.
- Bake for 13 to 15 minutes, until puffed up and resembling a muffin top.