Super easy and healthy low carb diabetic breakfast cookies recipe with just 8 ingredients and ready in 20 minutes. PERFECT for the gestational diabetes diet as a breakfast, dessert or snack!
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Why Healthy Blueberry Breakfast Cookies?
Breakfast gets pretty redundant since you can’t eat the normal high carb breakfast favorites. So I try to find new fun ways you can enjoy eating as a diabetic and break the monotony.
These breakfast cookies are so, freaking, good! For those of you who have trouble with your family eating your snacks, either hide these or make a double batch.
Because these are make ahead you can grab them on the way out the door and have breakfast with no hassle.
You can eat these for breakfast, dessert or a snack!
Recipe Modifications
If you have salted butter just leave out the extra salt. You can also leave out the lemon juice and they’ll still be delicious but definitely try it with lemon juice another time ??.
Adding Protein
Easily add more protein without altering the taste with 2 – 3 tablespoons of hemp seeds.
You can add chia seeds for protein as well but you’ll need to add 1/4 to 1/2 cup of unsweetened applesauce, water or a milk alternative. But beware that adding the applesauce will add a few more carbs per serving.
Reducing the Fat
I don’t mind a little extra fat when it comes in the form of butter or bacon ?. But if you want to cut back the fat, remove up to 4 tablespoons of butter and replace it with 3 tablespoons of unsweetened applesauce.
That modification is my 2nd favorite behind the original recipe. Again, be mindful that adding applesauce will add a few carbs per serving.
Changing the Fat
I’m a big fan of butter because of the deep flavor it gives. So, I don’t like the idea of replacing it in this recipe, but you can. You can exchange it for any oil you like.
Complete the Meal
Adding the hemp or chia seeds for more protein is a good idea. Otherwise, you can eat these on side of 1 or 2 eggs.
I know it doesn’t look like it, but these cookies are pretty filling. I find that eating one serving of 3 cookies plus a glass of water fills me up.
If you’re concerned about the carbs coming from bananas and it being breakfast, try 1 or 2 cookies instead.
Storing
They last for one week in a closed container in the refrigerator. They can also be frozen and thawed at room temperature or in the refrigerator.
Nutrition Highlights
These cookies have an insane amount of Vitamin D, which pregnant women are known to be highly deficient in. Insufficient Vitamin D puts you at higher risk for preeclampsia, infant low birth weight and gestational diabetes. ?
On the flip side, sufficient Vitamin D is absolutely crucial to your baby’s bone development. Interestingly though, Vitamin D is the ONLY vitamin whose primary source isn’t in food. ? We get the vast majority of our Vitamin D from the sun. ??
There’s also half of your Omega-6 daily requirement in these amazing cookies. ?
This information was found in Real Food for Pregnancy by Lily Nichols.
Other Recipes with Coconut
- Pumpkin Pie Bombs
- Coconut Lemon Fat Bombs
- Keto Pumpkin Pancakes
- Coconut Maple Rum Mug Cake
- Coconut Lime Chia Pudding
Leave a comment or rating to let me know what you think!
Blueberry Coconut Breakfast Cookies Recipe
Ingredients
Prep
- 8 tablespoons Unsalted Butter softened
- 4 each Large Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice fresh
Mash & Mix
- 2 each Medium Bananas
- ¼ teaspoon Salt omit if using salted butter
- 1/3 cup Coconut Flour
- 1 cup Blueberries
Instructions
Prep
- Preheat the oven to 375°.
- Microwave the butter in a large bowl for 15 seconds if it hasn't been soften yet.
- Beat the eggs, vanilla and lemon juice in a small bowl for 10 seconds.
Mash & Mix
- In a medium bowl, mash and mix the butter and bananas together with a fork. Chunks are okay.
- Add the egg mixture to the butter and bananas and mix well. Chunks are okay.
- Add the coconut flour and salt and mix well. The batter will be thick and possibly lumpy.
- Add the blueberries and gently mix them in without popping them.
Bake
- Scoop 2 tablespoons for each cookie and place on the baking sheet. Bake for 13 minutes, until the top middle is done. NOTE – cookies will not change in appearance. You need to touch the tops of a few to see if they're firm.
Notes
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