Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

Ever since I made my gluten-free blueberry bread a couple of weeks ago, I've been craving all-things blueberry. These blueberry breakfast cookies are great on-the-go in the morning, for dessert, or as a post-workout snack. Rob is training for an upcoming jiu jitsu competition and I wanted to make him a snack that he could have when he got back from training. Part of the intense training means losing weight so he doesn't eat any refined-sugar. I wanted to incorporate ingredients that would refuel him and help his muscles. He's always drinking protein shakes as a recovery but these "cookies" are REAL food and taste so much better than protein powder :) Maca powder provides nutrition since it contains amino acids, calcium, iron, B-1, B-2, Vitamin C and E. It also has a wonderful malt taste that kicks up the flavor of the cookies. We put a teaspoon in our acai bowls in the mornings and have started incorporating it into other recipes. Collagen contains amino acids which restore the muscles and are essential for bone and joint health.

*This recipe requires the dough to be refrigerated for up to 24 hours. I highly recommend this step because it allows the dough to harden and the cookies will turn out much better. I didn't refrigerate the dough the first time and they were too moist. 

Prep Time: 10 minutes     Cook Time: 12-14 minutes

Ingredients:

  • 1 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink himalayan sea salt
  • 1 tsp maca powder
  • 1/2 tsp cinnamon
  • 1 tbsp chia seeds
  • 1 scoop of collagen peptides
  • 1/4 cup Pure Grade-A maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup fresh blueberries 

Steps:

  • In a large bowl mix almond flour, baking powder, baking soda, salt, maca powder, cinnamon, chia seeds and collagen peptides.
  • In a separate bowl mix egg, maple syrup, vanilla and coconut oil.
  • Add the wet ingredients into the dry ingredients and whisk together until smooth.
  • Add the blueberries and stir.
  • Refrigerate the dough for 24 hours (this is crucial). 
  • When you're ready to bake the cookies, pre-heat the oven to 375 degrees.
  • Line a baking sheet with parchment paper and form the cookies.
  • Bake for 12-14 minutes, until the cookies are golden brown.

Enjoy!