Blueberry Breakfast Cookies are soft, chewy and the easiest grab-and-go breakfast. They are refined sugar free and loaded with oats, fiber and sweet dried blueberries. If you're also looking for a sweet low calorie dessert, these cookies are the best!
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.