I impulsively made some “muffin cookies” the other day and immediately decided they needed to be breakfast cookies. Why? Because you can make them ahead, grab them on the go, AND you can tell your kids they’re having COOKIES for breakfast. I mean if that’s not everyone’s dream, then I am seriously out of touch with modern day ideals.
So here’s the other thing. Lots of breakfast cookies have oats in them and that makes sense because oats and breakfast go hand in hand. I don’t use too many oats in my life because they tend to be higher carb. I wanted to keep the crunchy vibe so I included a bunch of nuts and seeds that will keep you energized all morning.
Make them your own!! I threw some blueberries in there, but switch up the berry or heck, balls to the walls, why not chocolate chips? Vamp up the crunch by doubling the nuts and seeds, you do you!
But Lindsay, why muffin top? When I ate these cookies I couldn’t help but be reminded of that deliciously fluffy muffin texture and went back and forth in my head as to whether these were actually cookies or muffins in cookie form. No, they won’t give you a muffin top unless you eat the entire batch each day for a year and even that muffin top acquisition may depend on your exercise level.
How to Make Blueberry Muffin Cookies:
First, mash your banana in a large bowl. Whisk in the eggs, almond butter, and agave nectar.
Add the cashew flour, flax seeds, chopped pecans, and baking soda. Whisk everything together.
Fold in the blueberries.
Use an ice cream scooper to scoop large cookies onto a lined baking sheet. Bake for 15 minutes. Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
Recipe
Fluffy Blueberry Muffin Cookies in 20-Minutes
Eat cookies for breakfast without the guilt! These are low carb, gluten free, and paleo-friendly cookies that even your kids will love!
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/3 cup natural almond butter
- 1/4 cup agave nectar
- 2 cups cashew flour (sub in almond flour or hazelnut flour, NOT coconut flour)
- 1/3 cup flax seeds
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 1 1/2 cup blueberries
Instructions
- Preheat oven to 350F.
- First, mash your banana in a large bowl.
- Whisk in the eggs, almond butter, and agave nectar.
- Add the cashew flour, flax seeds, chopped pecans, and baking soda.
- Whisk everything together.
- Fold in the blueberries.
- Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per batch).
- Bake for 15 minutes, until golden brown on top.
- Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
Tips
Serving (1 cookie): Calories 210; Fat 15.4g (Sat 1.6g); Protein 5.9g; Carb 15.4g (net carb 11.6g); Fiber 3.8g; Sodium 95mg
Do NOT sub in coconut flour.
Enjoy!! xo
Do I use whole flax seeds or milled for breakfast muffin top cookies
Hi Bonnie! I use whole flax seeds, but you can really add whatever you have in your pantry. I just really love the added crunch 🙂 Hope you love the cookies!!
What could you sub for eggs?
flax eggs would be a great option for these! I share how to make a flax egg in this post if you’re not familiar with it!
Made these and had to take them to work. The girls there absolutely loved them – so did I. Am making them again.
Yay! I’m so happy you girls enjoyed them!! xo
So yummy! I added in some dried cranberries too. Thank you for the great recipe. #quarantinebaking
Yum!! I’m so happy you loved them! xo
Hey Lindsey, loved your oatmeal sandwich cookies and I want to try this now dic e I have some bananas ready. What do you think about using oat flour on this?
I think oat flour would be delicious, though I’ve never tried it. Let me know how it goes!! xo