From Minimalist Baker
Blueberry Muffin Breakfast Cookies (Vegan + GF)
- Time
- 30 min
- Makes
- 24
- Ingredients
- 16
14 things you may not have.
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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
- 1 ½ cups 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))
Nutrition · per serving
1 cookie per serving
- Calories
- 117 kcal
- Fat
- 6.3 g
- Fiber
- 2.3 g
- Sugar
- 5.1 g
- Sodium
- 29 mg
- Protein
- 3.6 g
- Carbohydrate
- 32.4 g
- Saturated fat
- 1.7 g
As published by Minimalist Baker.
The method
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