Blueberry Almond Breakfast Cookies

Line a baking tray and preheat the oven to 350°F (180°C)*.

Add the banana (1 ripe) to a large bowl and mash well.

Then add the rolled oats (1.25 cup), almond flour (0.5 cup), unsweetened applesauce (0.25 cup), ground flax (3 tbsp), almond butter (2 tbsp), chia (1 tbsp), pure vanilla (1 tsp), pumpkin seeds (2 tbsp), baking soda (0.5 tsp), ground cinnamon (0.5 tsp), and salt (0.25 tsp). Mix well.

Finally, gently fold in the fresh blueberries (0.5 cup) and vegan chocolate (1.411 oz).

Form small balls out of the dough and place on the baking tray. Gently flatten each ball as these cookies won't spread. Top with some more [vegan chocolate], if desired.

Bake on the centre rack of the oven for 13 - 15 minutes, or until lightly golden. Let cool completely on a cooling rack. Enjoy! Start 15m timer