Blueberry Breakfast Cookies
Do you love easy snacks, breakfast on the go, and perfect foods to grab for traveling?
Me too! The worst is when we find ourselves hangry (you know the feeling….hungry and angry so we want to bite off all heads around us?) oh mom, please……and we are stuck with no food on hand!
Problem solved!
This dilemma can be diverted with this simple, quick, vegan, gluten and dairy-free (or not) recipe. I’ll bet you can’t eat just one! They are only 100 calories, sweetened naturally, and have plenty of fiber to get you “mooooving” if you know what I mean. These cookies are the real deal folks!
Ingredients:
2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (60 ml) water (or 2 eggs)
1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
1/3 cup unsweetened applesauce (small containers are convenient and don’t spoil)
1/2 cup almond butter or peanut butter (I mixed both 1/2 + 1/2)
1 tsp pure vanilla extract (get the real deal, you won’t regret it)
2 Tbsp soft coconut oil
3 Tbsp maple syrup or agave nectar or honey
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
1 1/2 cups gluten-free rolled oats
1/2 cup almond meal (finely ground from raw almonds) or 1/2 and 1/2 energizing soy protein
1/2 cup gluten-free oat flour (finely ground from gluten-free oats) I tried acorn flower! yum!
3 Tbsp chopped organic walnuts or pecans
1/2 cup dried blueberries* (or other dried fruit // plus more for topping)
Perfect texture
Loaded with oats + fiber
Blueberry nuggets
Protein possibilities
Perfectly sweet
Healthy
Delicious
Hey, y’all! If you try this recipe, will you let us know? Leave a comment and don’t forget to tag a picture on Instagram #smarenkainspiredliving I’d love to see your cookies!! xoxo Shelley
Instructions:
Preheat oven to 350 degrees F (176 C).
In a large bowl, combine flax seed meal and water and let rest for 5 minutes to achieve an "eggy" texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
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!
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).
Use a Tablespoon, or small spoon, scoop the 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.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
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. Recipe edited/original from the Minimalist Baker :) Remember to let us know what you think! Post your favorite pic on Instagram #smarenkainspiredliving
