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Vegan Blueberry Breakfast Cookies | Living Well With Nic

Vegan Blueberry Breakfast Cookies

5 from 1 vote
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!
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 26 cookies
Course: Breakfast, Snack
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine flaxseed and water and let rest for 5 minutes to create a flax egg.
  3. 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.
  4. Add oats, almond meal, and oat flour and mix well.
  5. Add blueberries, walnuts, shredded coconut, and pumpkin seeds and stir until well combined.
  6. Drop cookies by spoonfuls on a parchment paper-lined baking sheet - they won't expand much, so you can place them close together.
  7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  8. 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.