While playing around and make some cookies using freekeh, we were making these tasty Lemon Coconut Freehek Cookies, a package arrived. It was some Kolat Superfood Fushion nut butters I had been waiting for! I figured since we were making cookies already and we had some leftover freekeh, I made a big batch planning to have some left for breakfast, we would make some more cookies! My youngest daughter sampled the nut butters and picked one, Blueberry Cinnamon Walnut! We whipped up these delicious cookies! These aren’t a light cookie, they really will fill you up. We like them warm, they are good cold too, and I usually make small batches that we eat within a day or two. These make a great filling nutrition packed breakfast cookie!
Blueberry Freehek Superfood Cookies
Makes 24 cookies
1 c oats
1/2 c Kolat Blueberry Cinnamon Walnut Superfood Fushion Nut Butter*
2 TBSP chia seeds
1 ripe medium-large banana
2 c cooked freekeh, cooled but still warm
1/3 c dried whole blueberries
*If you can’t find Kolate Blueberry Cinnamon Walnut Superfood Fushion you can use almond butter and add 1 tsp cinnamon and a couple tablespoons of wanuts when adding the nut butter to the food processor.
Preheat oven to 350. In a food processor blend nut butter and banana until pureed and well combine. Add chia seeds, oats, and freehek and pulse/process until combine. Add blueberries and pulse a few times until combine, or you can stir these in if you would like. Drop spoonfuls on a non stick cookie sheet, or cookie sheet lined with a non stick mat. Cookies will not spread out when baking so you don’t need to leave a lot of space between them. Bake 10-12 minutes. Remove from oven and let sit for 5- 1o minutes before removing from cookie sheet and placing on a cooling rack, if they make it that far. Store in an airtight container if not eating them within 24 hours, ours don’t usually make it too long, store them in the refrigerator. Enjoy!
