Blueberry Muffin Breakfast Cookies (Vegan + GF)

Name: Blueberry Muffin Breakfast Cookies (Vegan + GF)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 2 tbsp flaxseed meal ((to make flax eggs)); 5 tbsp water ((to make flax eggs)); 1 medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed)); 1/3 cup unsweetened applesauce; 1/2 cup almond butter or peanut butter ((I mixed both 1/2 + 1/2)); 1 tsp pure vanilla extract; 2 tbsp melted coconut oil; 3 tbsp maple syrup or agave nectar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 pinch sea salt; 1½ cup gluten-free rolled oats; 1/2 cup almond meal ((finely ground from raw almonds)); 1/2 cup gluten-free oat flour ((finely ground from gluten-free oats)); 3 tbsp chopped walnuts or pecans; 1/2 cup dried blueberries* ((or other dried fruit // plus more for topping))

By Minimalist Baker · Minimalist BakerPublic

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Tender, wholesome blueberry muffin breakfast cookies made in just 1 bowl! Vegan, gluten-free, perfectly sweet and hearty, and the perfect snack or breakfast on the go.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 24

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This recipe was taken from Blueberry Muffin Breakfast Cookies (Vegan + GF) · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 24 people

Cooking for

2 tbspflaxseed meal ((to make flax eggs))
5 tbspwater ((to make flax eggs))
1medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed))
0.33 cupunsweetened applesauce
0.5 cupalmond butter or peanut butter ((I mixed both 1/2 + 1/2))
1 tsppure vanilla extract
2 tbspmelted coconut oil
3 tbspmaple syrup or agave nectar
0.5 tspbaking powder
0.5 tspbaking soda
1 pinchsea salt
1.5 cupgluten-free rolled oats
0.5 cupalmond meal ((finely ground from raw almonds))
0.5 cupgluten-free oat flour ((finely ground from gluten-free oats))
3 tbspchopped walnuts or pecans
0.5 cupdried blueberries* ((or other dried fruit // plus more for topping))

Steps

1
Preheat oven to 175°C (176 C).
2
In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
3
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
4
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
5
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!
6
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).
7
Use a Tablespoon, small spoon, or cookie scoop to scoop 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.
8
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
9
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.

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Per portion

Calories: ~31.8 kcal
Protein: ~1.5 g
Fat: ~2.5 g
Carbs: ~8.4 g
Fiber: ~0.4 g
Sodium: ~23.1 mg

5 ingredients still need USDA food links. pure vanilla extract, baking powder, baking soda are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 24-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Tree nuts
Peanuts

Partial · 11/16 ingredients linked