Blueberry Muffin Breakfast Cookies (Vegan + GF)

Prep Time 15

Cook Time 15

Total Time 30

Servings (cookies)

Course Breakfast, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Ingredients

2 Tbsp flaxseed meal (to make flax eggs)
5 Tbsp water (to make flax eggs)
1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
1/3 cup unsweetened applesauce
1/2 cup almond butter or peanut butter (I mixed both 1/2 + 1/2)
1 tsp pure vanilla extract
2 Tbsp melted coconut oil
3 Tbsp maple syrup or agave nectar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
1 ½ cups gluten-free rolled oats
1/2 cup almond meal (finely ground from raw almonds)
1/2 cup gluten-free oat flour (finely ground from gluten-free oats)
3 Tbsp chopped walnuts or pecans
1/2 cup dried blueberries* (or other dried fruit // plus more for topping)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (176 C).
In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky - that’s good!
Add walnuts and dried blueberries and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you'll need to bake in two batches // amount as original recipe is written // adjust if altering batch size).
Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

Video

Notes

*Recipe adapted from my Vegan Gluten-Free Breakfast Cookies.
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)