Blueberry Breakfast Cookies are the perfect grab and go breakfast that the whole family will love! They are loaded with healthy oats and no refined sugar.
Preheat oven to 325 degrees. Line two baking sheets with parchment paper or a silicone liner and set them aside.
Mix the ground flax seed and milk together in a small bowl, set aside.
Add the oats, almond butter, almonds, maple syrup, applesauce, vanilla, salt, and cinnamon to a large bowl.
Mix together then gently fold in the blueberries.
Scoop the dough using a #16 cookie scoop {1/4 cup} and place the cookies on the prepared baking sheets.
Flatten each cookie with the bottom of a glass or your fingers.
Bake for 18 minutes, until set and starting to brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Move cookies to a wire cooling rack and allow to cool completely.
Notes
These cookies are gluten free if you use gluten free certified oats.
These cookies are vegan if you use maple syrup. Honey would also be delicious.
If you do not have fresh blueberries, substitute frozen. {Do not defrost}
I used blanched/slivered almonds for the added crunch. Pecans or walnuts would also work.
Substitute any nut butter for the almond butter if you prefer.