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!
Breakfast cookies are a thing. These cookies are jammed packed with wholesome ingredients, like coconut flakes, pumpkin seeds, almonds and fresh blueberries. The beauty of these cookies is that you can experiment with whatever add-ins you like! You could try dried cranberries, walnuts, goji berries, cacao nibs, whatever you’re feeling. Let your foodie imagination flow!
I always use Bob’s Red Mill baking ingredients because they use high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country! All of their products are certified Kosher and made with ingredients grown from non-GMO seeds.
So what’s the difference between whole grain and refined grain? A processed grain is missing some of its most nutritious parts, whereas a whole grain contains all of its nutritional health benefits. Processed grains lack both the bran and the germ, making them void of dietary fiber, iron, and B vitamins. Whole grains, on the other hand, include all three parts, offering nutrients like fiber, complex carbohydrates, vitamins, mineral acids, and antioxidants!
Now, this is a cookie that you can feel good about enjoying as a fiber-filled breakfast or a healthy, sweet treat.
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Vegan Blueberry Breakfast Cookies
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.
I love making these ahead of time and freezing them for my kids 🙂