Blueberry Breakfast Cookies
Ingredients
-
1½
cups
gluten free oats
-
½
cup
gluten free oat flour
-
½
cup
unsweetened coconut flakes
-
¼
cup
walnuts, chopped
-
¼
cup
pecans, chopped
-
1
tablespoon
chia seeds
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
2
flax eggs
-
⅓
cup
maple syrup
-
⅓
cup
almond butter, melted
-
¼
cup
melted coconut oil
-
1
teaspoon
vanilla extract
-
⅓
cup
dry blueberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten free oats, gluten free oat flour, coconut flakes, walnuts, pecans, chia seeds, ground cinnamon, baking powder, baking soda, and salt.
- Make the flax eggs by mixing 2 tablespoons of ground flax seed with 6 tablespoons of water, stirring until thick and letting it sit for 1-2 minutes.
- In a small bowl, mix the maple syrup, almond butter, coconut oil, vanilla extract, and flax egg until smooth.
- Pour the wet mixture over the dry ingredients and mix well. Then add the dried blueberries and combine.
- Form the dough into 1½-inch balls and place them on the prepared baking sheet, gently pressing down to flatten.
- Bake for 15-17 minutes, then let the cookies cool before serving.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
222
Total fat
14g
Total carbohydrates
22g
Total protein
5g
Sodium
886mg
Cholesterol
0mg
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