Blueberry Oatmeal Cookies {6 Ingredients}
These delicious, chewy almond blueberry cookies are perfect for an on-the-go breakfast, snack, or dessert. They are made with simple ingredients and sweetened by ripe bananas only. Perfect for the whole family to enjoy!
Servings: 10 -12
Calories: 139kcal
Equipment
- Almond Butter
Ingredients
Dough
- 1 1/4 cup gluten free rolled oats
- 1/2 cup almond flour 55g
- 1/3 cup almond butter
- 1 cup mashed bananas
- 1/2 tsp baking soda
- 2/3 cup blueberries*
- 1/4 cup coconut sugar optional **
Drizzle
- 1/ 2 cup powdered sugar ***
- 2 – 3 tsp milk of choice
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Mix your rolled oats, almond flour, baking soda, and coconut sugar in one bowl.
- Mash the banana separately with the almond butter in another bowl.
- Add the mashed banana and almond butter mixture to the dry ingredients and mix.
- Gently fold in the blueberries.
- Create small balls, 1-2 inches in diameter, and lay them out on a sprayed baking sheet.
- Place the sheet with the cookies in the oven and bake for 8-10 minutes, or until lightly brown.
- If desired, drizzle them with the two-ingredient icing.
Notes
* Feel free to use more or fewer blueberries based on your preferences. If you choose to use frozen blueberries, you will need to thaw and drain it before using.
** I found this recipe to be sweet enough itself without the sugar, but the coconut sugar adds an extra, toasted layer of sweetness.
*** I used Lakanto monk fruit powdered sugar (my favorite)!
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 55mg | Fiber: 3g | Sugar: 8g