Blueberry Muffin Breakfast Cookies
Ingredients
The base
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
1
medium to large
ripe banana, mashed
-
⅓
cup
unsweetened applesauce
-
½
cup
almond butter or peanut butter
-
1
tsp
pure vanilla extract
-
2
Tbsp
melted coconut oil
-
3
Tbsp
maple syrup or agave nectar
-
½
tsp
baking powder
-
½
tsp
baking soda
-
1
pinch
sea salt
The dry ingredients
-
1 ½
cups
gluten-free rolled oats
-
½
cup
almond meal
-
½
cup
gluten-free oat flour
-
3
Tbsp
chopped walnuts or pecans
-
½
cup
dried blueberries
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl, mix flaxseed meal and water, and let it rest for 5 minutes.
- Mash the bananas and combine with the flax mixture, then add applesauce and whisk together.
- Add the nut butter, vanilla, coconut oil, maple syrup, baking powder, baking soda, and salt, and whisk until combined.
- Stir in the oats, almond meal, and oat flour until just combined.
- Fold in walnuts and dried blueberries, then refrigerate the batter for 5 minutes.
- Grease a baking sheet and scoop the batter onto it, pressing down slightly.
- Bake for 15-16 minutes until golden brown on the edges.
- Let cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
117
Total fat
6.3g
Total carbohydrates
32.4g
Total protein
3.6g
Sodium
29mg
Cholesterol
0mg
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