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Blueberry Oat Breakfast Cookies
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Blueberry Oat Breakfast Cookies [Vegan]

14 cookies

Dairy Free

Vegan

Start your day off right with a delicious treat that will leave you feeling energized and satisfied. Introducing my Blueberry Oat Breakfast Cookies – the perfect way to kickstart your morning! Packed with wholesome ingredients, they can be part of a nutritious breakfast or enjoyed as a mid-day snack.

Ingredients You Need for Blueberry Oat Breakfast Cookies [Vegan]

Wet Ingredients:

1 large ripe banana, mashed (1/2 cup or 150 gr mashed) * (see note)
1/4 cup (75 gr) smooth cashew butter (or a nut butter of choice such as almond butter)
1/4 cup (80 ml) pure maple syrup
1/4 cup (30 gr) ground golden flax (to add last) *(see note)

Dry Ingredients:

1 1/2 cups (184 gr) rolled oats
1/3 cup (40 gr) walnuts, chopped small (can sub with almonds, pecans, shredded coconut, hemp hearts)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon and 1/2 teaspoon cardamon (can sub with vanilla powder or extract)
1/2 cup (90 gr) blueberries, fresh or frozen * (see note)

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How to Prepare Blueberry Oat Breakfast Cookies [Vegan]

In a bowl, mash the banana. Add the cashew butter and maple syrup and mix or whisk by hand to combine. Add the ground golden flax, mix and set aside for 5 minutes to thicken.
Meanwhile, in a separate bowl, add the rolled oats, chopped nuts or coconut, salt, baking powder, baking soda and cinnamon and cardamon. Mix with silicone spatula to combine.
Transfer the dry ingredients into the wet. Mix and turn with a silicone spatula until completely blended. Make sure that there are no dry ingredients left. Add the blueberries and fold in with the spatula.
Use an ice cream scoop or large spoon that measures about 2 tablespoons to form dough balls. Place each ball on a lined baking sheet, leaving some space between them. Once flattened there should be about 1.3 cm (1/2 inch) space between them.
Press down on top of each ball with a fork or with your fingers to flatten them to about 1 cm thick (0.4 inch). Brush the tops with maple syrup (you need about 1 teaspoon of maple syrup for brushing).
Bake on middle rack in preheated oven for 18-20 minutes.
Remove from oven and allow the cookies to settle and cool on the hot baking sheet for at least 10-15 minutes (they will continue to come together on the sheet).
Use a spatula to transfer each cookie onto a wired rack to cool completely. Enjoy once they have cooled. Store cookies in an airtight container at room temperature for 3 days or 5 days in the refrigerator.
Enjoy!

Notes

Note: For the banana, you can also use frozen ripened banana and defrost in microwave prior to mashing. For the blueberries, if using frozen, do not thaw them; just add them frozen straight into the ingredients. For the ground golden flax or flax meal, I buy the golden linseeds, these ones, and then I grind them in a small grinder or blender (where I live I can’t get the ground flax in stores). I do not recommend the dark brown linseeds or linseed meal because it is too bitter. Add-in: For a treat, can add 1/3 cup (60 gr) chopped 70% chocolate or mini chocolate chips.