Gluten Free Blueberry Oat Breakfast Cookies
Ingredients
The cookie mixture
-
1
tbsp
warm water
-
1
tbsp
Ground Flax
-
1
medium
Ripe Banana, mashed
-
⅓
cup
Almond Butter
-
2
tbsp
coconut oil, melted
-
¾
cup
Oat Flour
-
½
cup
Quick Cooking Oats
-
1
tsp
Baking Powder
The toppings
-
¼
cup
Frozen or Fresh Blueberries
-
to taste
Granola for Sprinkling
Instructions
- Preheat the oven to 375°F.
- Mix warm water and ground flaxseed to create a flax egg and let it sit for 5 minutes.
- In a large bowl, combine the mashed banana, almond butter, melted coconut oil, and the flax egg.
- Add oat flour, quick cooking oats, and baking powder to the mixture and stir well.
- Scoop out 8 cookies onto a parchment-lined baking sheet, shaping them as they won't spread much.
- Top each cookie with blueberries and sprinkle with granola.
- Bake for 12-13 minutes and allow to cool on a rack before serving.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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