Vegan Blueberry Breakfast Cookies
These healthy blueberry breakfast cookies are so delicious and hearty, you can easily eat them for breakfast or a quick snack! Posting in partnership with Bob's Redmill. All opinions are my own. Thank you for visiting Living Well With Nic & supporting the brands that support me!
Ingredients
- 2 medium-sized Ripe Bananas the more brown spots, the better
- 2 Flax Eggs 2 Tbsp flaxseed + 5 Tbsp water
- ½ cup Almond or Cashew butter
- 2 Tbs Coconut Oil melted
- 1 tsp Vanilla Extract
- 3 Tbs Maple Syrup or Coconut Nectar
- 1 ½ cup Gluten-Free Rolled Oats
- ½ cup Oat Flour simply blend ½ cup rolled oats
- ½ cup Almond Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ⅛ tsp Salt
- 1 cup Fresh Blueberries
- ¼ cup Shredded Coconut Flakes
- 3 Tbs Pumpkin Seeds
- 3 Tbs Walnuts
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine flaxseed and water and let rest for 5 minutes to create a flax egg.
- Mash in the bananas until well combined, and then add nut butter, baking powder, baking soda, melted coconut oil, coconut nectar/maple syrup, salt, and vanilla.
- Add oats, almond meal, and oat flour and mix well.
- Add blueberries, walnuts, shredded coconut, and pumpkin seeds and stir until well combined.
- Drop cookies by spoonfuls on a parchment paper-lined baking sheet - they won't expand much, so you can place them close together.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Let rest on baking sheet for a few minutes before transferring to a cooling rack.
Notes
After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.