Blueberry Macadamia Breakfast Cookies
Ingredients
-
2
cups
gluten free rolled oats
-
½
cup
raw cashew butter
-
1
large
banana, mashed
-
1
large
egg, beaten
-
¼
cup
almond flour
-
¼
cup
Lakanto maple flavored syrup
-
1
tsp
pure vanilla extract
-
¼
tsp
fine sea salt
-
½
cup
fresh blueberries
-
½
cup
whole raw macadamia nuts, unsalted
Instructions
- Preheat the oven to 325ºF (163ºC) and line a large cookie sheet with parchment paper.
- Combine all ingredients except blueberries and macadamia nuts in a mixing bowl and stir until well-combined.
- Scoop out ¼ cup portions of the dough and place them on the prepared baking sheet, shaping them into cookies.
- Top each cookie with blueberries and macadamia nuts, pressing them down gently.
- Bake for about 18-20 minutes until the tops harden but do not brown.
- Allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
- Store any extra cookies at room temperature for up to 12 hours, then refrigerate or freeze.
Nutrition Facts (estimated)
Servings
8 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
100mg
Cholesterol
35mg
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