Blueberry breakfast cookies
Blueberry breakfast cookies are the perfect healthy treat! They are made with gluten free oats, bananas and coconut oil. So vegan+gluten free!
Ingredients
- 80 gr (gluten free) rolled oats (approx. 1 cup)
- 25 gr oat flour (approx. ¼ cup)
- 30 gr ground flaxseed (approx. ¼ cup)
- 1 tbsp chia seed
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ½ cup mashed overripe bananas
- ½ cup almond butter (or sub other nut butter)
- 3-4 tbsp maple syrup
- ½ tsp pure vanilla extract
- 1-2 tbsp (plant based) milk (if dough is too dry)
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Combine all dry ingredients in a large mixing bowl; the oats, oat flour, flaxseed, cinnamon and salt.
- Add the mashed bananas, almond butter, maple syrup and vanilla. Stir with a wooden spatula to combine. If the dough is too dry, add 1-2 tbsp of milk to get it smoother. It has to hold its shape though when scooped.
- Now fold in the blueberries.
- Using a ⅓ or ½ cup, scoop cookie dough on the lined baking sheet. You should be able to make 6 large cookies. Slightly press the cookies down with the palm of your hand to compact and form the cookies.
- Bake for 15-18 minutes, until lightly browned. Remove from the oven and let the cookies cool off before serving.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.