Preheat oven to 350°F. Whisk together banana, egg, flaxseed, almond flour, vanilla, cinnamon and salt. Fold in blueberries. Spoon onto a parchment-lined baking sheet using a 2 tbsp measure per cookie, making 6 cookies. Sprinkle with almonds. Bake for 15 minutes, until puffed up and resembling a muffin top.
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|Serving Size: 1 (855g)|
|Recipe Makes: 1|
|Calories from Fat: 2089 (75%)|
|Amt Per Serving||% DV|
|Total Fat 232.1g||309 %|
|Saturated Fat 79.2g||396 %|
|Monounsaturated Fat 101.5g|
|Polyunsanturated Fat 42g|
|Cholesterol 10069.4mg||3098 %|
|Sodium 553.5mg||19 %|
|Potassium 1161.6mg||31 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 31.4g|
|Protein 136.1g||194 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2789
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