It's officially day 2 of our Spring into Summer Challenge and our participants are off to an amazing start! It's always so fun for us to see everyone get so excited about the new meals and recipes a new challenge provides. That's the amazing thing about our challenges, you can do them again and again if only for the amazing roundup of new recipes to try! And If you haven't signed up yet - there's still time!
It's only been 2 days but the Blueberry Bliss Oatmeal cookies have been a huge hit! 2-3 of these cookies paired with a hard boiled egg will keep that blood sugar stable and you feeling great all morning long! They also freeze beautifully so double up the recipe to avoid running out sooner than anticipated. Don't say we didn't warn you!
Blueberry Bliss Oatmeal Cookies
Makes 12-14 small cookies
1 large (or 2 small) ripe banana, mashed
1 Tablespoon maple syrup (optional)
2 Tablespoons natural almond butter
1 teaspoon vanilla
1 teaspoon cinnamon
1 Tablespoon chia seeds
1 cup rolled oats
¼ cup unsweetened dried blueberries (or other unsweetened dried fruit of your choice)
¼ cup unsweetened coconut ﬂakes
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, mash banana until it reaches a purée-like consistency. Add maple syrup, almond butter, vanilla, cinnamon and chia seeds. Mix until well combined. Let mixture sit for approximately 5 minutes to allow chia seeds to absorb a little liquid, gel and expand. Add oats and mix until well combined. Fold in dried blueberries and coconut ﬂakes. Scoop 1 ½-2 Tablespoons of batter using a spoon and drop onto baking sheet. Lightly press down the cookies, forming them a little bit. Bake 10 to 12 minutes or until slightly golden brown. Let cool for about 5 minutes before removing to a cooling rack. Tip: Create your own fun ﬂavors by changing up the mix-ins! Choose a different unsweetened dried fruit, add chopped nuts OR dark chocolate chips OR use peanut OR sunﬂower butter instead of almond.