Blueberry Walnut Breakfast Cookies

If you’re ready to go beyond a basic bowl of oatmeal, these Blueberry Walnut Breakfast Cookies are the perfect upgrade. Ideal for breakfast meal prep or a grab-and-go snack, they’re a delicious way to support heart health while still feeling like a treat.

Rolled oats form the base of these cookies and provide soluble fiber—specifically beta-glucan—which research shows can help lower LDL cholesterol and support cardiovascular health. They’re paired with almond butter, walnuts, and ground flaxseed for a boost of healthy fats, including plant-based omega-3s. Regular intake of ground flaxseed has been linked to improvements in total and LDL cholesterol levels. Fresh blueberries add natural sweetness along with antioxidants and fiber, both of which are associated with heart health.

Best of all, these cookies are easy to make, naturally satisfying, and taste so good you’ll forget they’re packed with nourishing ingredients.

Makes 12 cookies

Ingredients: 

  • ¾ cup banana, mashed (about 2 - 2 1/2 bananas)

  • ¾ cup creamy unsalted almond butter

  • ¼ cup ground flaxseed

  • ⅓ cup maple syrup

  • 1 tsp vanilla extract

  • 2 ¼ cup rolled oats

  • 1 ½ cup almond flour

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • ½ tsp sea salt

  • ¾ cup walnuts, chopped

  • 1 cup fresh blueberries

  • Optional: flaked sea salt for topping

Instructions: 

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a medium bowl, add the bananas and mash until mostly smooth. Then combine with almond butter, ground flaxseed, maple syrup, and vanilla extract and stir well to incorporate. 

  3. In a large bowl, stir together the rolled oats, almond flour, baking soda, cinnamon, and salt. 

  4. Add the wet ingredients to the bowl of dry ingredients and mix until combined. Fold in the walnuts, followed by the blueberries.

  5. Scoop 1/3 cup of batter for each cookie onto the baking sheet. Use the back of a spoon to press down gently to form a disk. You can use your fingers to touch up the shape to form a round cookie. These cookies will not spread. 

  6. Bake for 15-18 minutes until the cookies are slightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling. When cookies are completely cool, they can be stored in an airtight container in the fridge or frozen.

RecipesApril DupeeBreakfast, Gluten-free