Blueberry Muffin Breakfast Cookies
These blueberry muffin breakfast cookies are a delicious and easy dairy free breakfast idea. They stayed very well actually as breakfast meal prep, but also tasted so cozy as a fresh warm cookie!
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
10
Serves: 5
Ingredients
- 0.333 cup0.333 cup0.333 cup Almond Butter
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 0.333 cup0.333 cup0.333 cup Brown Sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Quick Cooking Oats
- 0.25 cup0.25 cup0.25 cup Almond Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 cup0.25 cup0.25 cup Lemon Collagen Peptides Powder - Further Food
- 0.5 cup0.5 cup0.5 cup Blueberries
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Beat together all of your wet ingredients in a medium bowl.
- Add in all the dry ingredients except blueberries and stir to form dough.
- Softly stir in blueberries.
- Scoop 1 ounce scoops onto lined baking sheet.
- Bake at 350°F for 10-12 minutes.
- Let cool completely before removing and eating!
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cookies Dairy Free Desserts FODMAP Free Gluten Free Nightshade Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 315 |
| Fat: | 14 g |
| Carbohydrates: | 33 g |
| Protein: | 18 g |
| Cholesterol: | 0 g |
| Sodium: | 83 mg |
| Fiber: | 5 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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