Blueberry Breakfast Cookies

June 22, 2019
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  • 2 ripe bananas
  • 2 ½ cups of GF rolled oats
  • 1 cup of cashew butter
  • 1/2 cup sunflower seeds
  • 1/4 cup honey
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup of fresh or frozen blueberries


  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
  • Add all ingredients until well combined with a spatula or by hand. Roll dough into ball and place on cookie sheet. Flatten with the bottom of a glass. Bake for 20 minutes or until lightly browned on sides and bottom.
  • Cool for 5 minutes and serve. Can stay fresh in refrigerator for up to a week.

Makes about 12 cookies

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