The Cookies You Can Eat For Breakfast


But not just any cookie… step away from the Oreo’s, put down the Tim Tam’s and surrender the Mint Slice, because much to our dismay – not all cookies are created equally (PSA – we totally created healthy Tim Tam’s here). But these Beetroot & Blueberry Cookies are the breakfast you’ve been waiting for! Full of delicious and nutritious energy including oats, almond meal, nut butter and coconut oil, you can sweet treat yourself without the dreaded sugar comedown! 




MAKES: 8 large 


PREP TIME: 10-minutes


COOKING TIME: 20-minutes 





½ beetroot, grated

100g blueberries

1 ½ cup oats

½ cup almond meal

½ cup almonds

½ cup sunflower seeds

1 egg

¼ cup coconut oil, melted

1 tablespoons nut butter

2 tablespoons rice malt syrup

pinch salt



Preheat the oven to 180C, and line 2 baking trays. In a blender, add in the oats, almond meal, beetroot, egg, coconut oil and rice malt syrup. Blend until smooth and combined. In a large bowl, remaining ingredients with the oat mixture together until completely combined. Measure out ¼ cup of the mixture and roll into a ball. Slightly flatten out and place onto tray, leaving 3cm between each cookie. Repeat this with the remainder of the mixture. Place in oven to cook for 15-20 minuted. Remove from oven to cool. Store in an airtight container and consume within 3 days.



Kitchen suggestion: You can make this recipe without the food processor for a more crumbly cookie.

Print Friendly, PDF & Email