Blueberry Almond Breakfast Cookies

Blueberries and banana naturally sweeten these gluten-free cookies.

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6 cookies
Prep Time
10 min
Cook Time
15 min


  • 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


  1. Preheat oven to 350°F.
  2. Whisk together banana, egg, flaxseed, almond flour, vanilla, cinnamon and salt. Fold in blueberries.
  3. Spoon onto a parchment-lined baking sheet using a 2 tbsp measure per cookie, making 6 cookies. Sprinkle with almonds.
  4. Bake for 13 to 15 minutes, until puffed up and resembling a muffin top.

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