One-bowl Blueberry Almond Breakfast Cookies

Maybe I should stop calling my baked treats 'one-bowl' recipes because I feel like everything I've been posting lately has been a one-bowl creation. ... but can you blame me? One-bowl anything is the best!

And you know how most recipes say, "let it cool before serving"? ... okay, who actually does that? Because when it's this ooey and gooey you best know I'm diving in for one right away.

I served mine with some homemade chai latte, made with plant-milk of course - and there's always fruit involved. So in other words: Whole grains? Check. Nuts and seeds? Check. Fresh fruit? Check.

Plant-based milk? Check.

Not-only-delicious-but-tastes-insanely-amazing-too? You bet!

Oil and added sugar-free. Just made from wholesome ingredients.

Now an important disclaimer: I always prefer a more filling breakfast than this... but sometimes, it's nice to know there is a wholesome and delicious option awaiting in the freezer in case you have one of those super hectic mornings and would otherwise be skipping breakfast... because we all know we've experienced one (or more) of those kinda mornings. Just quickly reheat and enjoy! Personally, I've had it just once for breakfast. But I make this one all the time to enjoy as a snack. I also like having it ready in the freezer for when Robin and I are rushing out of the house and I know we'll need a snack on the road in a couple hours... and so to avoid buying something super processed, these tag along in my purse... and Robin can't get enough of them. And yes: they totally defrost naturally in an hour or two so no need to microwave or re-bake to defrost when wanting to enjoy it as a snack later.



One-bowl Blueberry Almond Breakfast Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free

Yield: 10 cookies Prep Time: 10 min Cook Time: 15 min Total Time: 25 min


1 ripe banana, peeled

2 Tbsp (30 g) almond butter

1/4 cup (60 mL) unsweetened applesauce

1 tsp (5 mL) pure vanilla extract

1/2 cup (70 g) raw almond meal*

3 Tbsp (40 g) ground flax seeds

1 Tbsp (10 g) chia seeds

1/2 (2.5 g) tsp baking soda

1/2 (2.5 g) tsp cinnamon

1/4 tsp salt

1+1/4 cup (110 g) rolled oats (GF if desired)

2 Tbsp (15 g) pumpkin seeds (optional)**

1/2 cup (50 g) frozen blueberries**

1/4 cup (40 g) dairy-free dark chocolate, coarsely chopped (or sub dairy-free chocolate chips)


  1. Preheat the oven to 350 F/ 180 C and place baking paper on a cookie sheet.

  2. Add the banana to a large bowl and mash well. Then mix in the almond butter, applesauce and vanilla extract, whisking until well combined. Then add the almond flour, flax and chia seeds, mixing until combined. Then add the baking soda, cinnamon, and salt stirring again to combine. Then stir in the oats and pumpkin seeds before gently folding in the blueberries and chocolate.

  3. Divide the mixture to create 10 cookies, and using your hands form small balls out of the ‘dough’ and place on a cookie sheet lined with baking paper, gently pressing it down to create a cookie shape. Space evenly apart and bake for 15 minutes, or until lightly golden. Remove from the oven and let cool for 2 minutes before transferring to a cooling rack to cool completely. Enjoy!


  1. *To make the almond meal, I simply blended 1/2 cup (70 g) raw almonds in a food processor until a coarse flour-like consistency was formed.

  2. ** Variations: substitute the pumpkin seeds for any other seed or dried fruit. Substitute the frozen berries for fresh, or try another type of berry altogether like raspberry or blackberry!

  3. Storage: store in an air-tight container on the counter for up to one day, or wrap individually and store in the freezer for up to two-months to enjoy as a grab-and-go breakfast or snack! Either re-heat to enjoy immediately or allow to defrost naturally if enjoying as a snack later in the day (takes 1-2 hours to defrost).