By The Toasted Pine Nut
Muffin Top Breakfast Cookies
9 steps
Prep:7minCook:15min
Eat cookies for breakfast without the guilt! These are low carb, gluten free, and paleo-friendly cookies that even your kids will love!
Updated at: Thu, 21 Nov 2024 12:27:19 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
5
Low
Nutrition per serving
Calories217.8 kcal (11%)
Total Fat16 g (23%)
Carbs16.1 g (6%)
Sugars7.9 g (9%)
Protein5.8 g (12%)
Sodium77.2 mg (4%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
First, mash your banana in a large bowl.
Step 3
Whisk in the eggs, almond butter, and agave nectar.
Step 4
Add the cashew flour, flax seeds, chopped pecans, and baking soda.
Step 5
Whisk everything together.
Step 6
Fold in the blueberries.
Step 7
Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per batch).
Step 8
Bake for 15 minutes, until golden brown on top.
Step 9
Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
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Notes
3 liked
0 disliked
Easy
Go-to
Kid-friendly
Moist
Under 30 minutes
