Gluten-Free Blueberry Almond Breakfast Cookies Recipe | Clean Eating - Clean Eating Magazine

Gluten-Free Blueberry Almond Breakfast Cookies Recipe | Clean Eating - Clean Eating Magazine

Prep Time Prep: 10m Cook Time Cook: 15m

Yield: 6 cookies

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Gluten-Free, Sugar-Free

  • 1 banana, mashed 1 large egg 2 tbsp ground flaxseed 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. 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.

Ingredients

  • 1 banana, mashed 1 large egg 2 tbsp ground flaxseed ½ cup almond flour 1 tsp pure vanilla extract ¼ tsp ground cinnamon Pinch sea salt ¼ cup blueberries 2 tbsp slivered almonds

Instructions

  1. 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.