Blueberry Muffin Breakfast Cookies (Vegan + GF)
Tender, wholesome blueberry muffin breakfast cookies made in just 1 bowl! Vegan, gluten-free, perfectly sweet and hearty, and the perfect snack or breakfast on the go.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
Preheat oven to 350 degrees F (176 C).
- 2
In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
- 3
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
- 4
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
- 5
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!
- 6
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).
- 7
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.
- 8
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
- 9
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.