Blueberry Muffin Breakfast Cookies
Ingredients
-
1
tbsp
ground flaxseed
-
3
tbsp
water
-
1
5.3oz container
blueberry Silk Dairy Free Yogurt Alternative
-
1
very over-ripe
banana
-
1
tsp
pure vanilla extract
-
1
cup
almond meal
-
1
cup
oat flour
-
½
cup
old fashioned oats
-
¼
cup
coconut sugar
-
1
tsp
baking soda
-
½
tsp
cinnamon
-
¼
tsp
salt
-
⅓
cup
walnuts, chopped
-
¾
cup
blueberries
Instructions
- Preheat the oven to 350°F and prepare a baking sheet.
- Mix ground flaxseed and water in a small bowl and set aside.
- In a medium bowl, mash the banana and mix in yogurt and vanilla extract.
- Add the flax mixture to the banana mixture and stir to combine.
- Incorporate almond meal, oat flour, oats, baking soda, cinnamon, and salt into the wet mixture until just combined.
- Fold in walnuts and blueberries gently.
- Form the mixture into 12 balls and slightly flatten them on the baking sheet.
- Bake for 20 minutes and let cool before storing in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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