Running on Veggies

Runner & a little bit of everything else. Recipe Developer. Holistic Health Coach. Let food be medicine. Count nutrition not calories.

Blueberry Almond Cookies

by

I’m always looking for ways to make portable food truly healthy. Most of the time “fast food” or “portables” aren’t actually that good for you. Mainly because they have so many preservatives, which is what gives them that long shelf life and, well, makes them portable. The trick to making something that is both healthy and portable is storing it in the freezer and then taking it out as needed. These breakfast cookies are the perfect example. Make them, store them in the freezer, and pop one in your bag as you head out the door. Most of the time I let them defrost in my bag. If not I pop it in the oven/toaster for a bit.

Inspired by my breakfast muffins, these cookies are made with oats and fresh berries. They taste like morning oats wrapped into a warm soft-baked cookie. Don’t be fooled though. These are not cookies that pretend to be unhealthy and really are. These actually taste healthy. And I love that about them. Because when you’re eating a cookie in the morning, or eating anything for that matter in the morning, you don’t want it to be overly sweet. Eating too much sugar at the start of the day will get you going in the wrong way and likely set the tone for the rest of your day. These cookies have just the right amount of natural sweetness, thanks to the blueberries. They are also well liked among the kids! All around I love these cookies for all the right reasons 🙂

Check out the recipe video below to get a step by step tutorial on how to make them– SO EASY!

Video: Benjamin Gross 

Video Player
1. Blueberry Almond Cookies
0:35

 

Blueberry Almond Cookies

  • 1 1/2 cups old fashion oats (divided)
  • 1 cup almond flour
  • 1 teaspoon cinnamon
  • 2 bananas
  • 2 organic eggs
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/2 cup shredded coconut
  1. In a food processor combine 1 cup oats, 1 cup almond flour and cinnamon. Process until a flour forms.
  2. Add banana, eggs, almond butter and vanilla extract and process again till well combined.
  3. Transfer to a bowl and fold in remaining 1/2 cup oats blueberries and shredded coconut . Prepare a baking tray with parchment paper and non-stick spray.
  4. Form cookies around 17-18 and bake at 350 for 20-25 minutes or until golden brown.

Comments

  2. Courtney says

    I don’t see the coconut oil on the ingredient list, but it’s in the directions. How much goes in there? I assume it should be melted? These look delicious and I can’t wait to try the recipe!

  4. Pamela says

    Cannot wait to make these this weekend! Sound amazing and easy to make gluten free (celiac). Thank you!!!

Contact: Runonveg@gmail.com