Blueberry Breakfast Cookies - Vegan, Gluten Free, Oil Free
5 from 5 votes
These Blueberry Breakfast Cookies are a perfect make-ahead breakfast treat. This version is vegan and oil-free and can also be made gluten free. Healthy breakfast cookies are also fantastic for a quick breakfast on the go.
2cupsrolled oatscertified gluten free oats, if necessary
½cupunsweetened shredded coconut
1teaspooncinnamon
½teaspoonsalt
¾cupfresh or frozennot thawed blueberries *
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Instructions
Preheat your oven to 350° F. Line a baking sheet with parchment paper.
Stir together ground flax and water and let sit for 5-10 minutes.
Mash the bananas and add to a large bowl. Add maple syrup, vanilla extract, and flax mixture, then stir until all the wet ingredients are well combined.
Stir in rolled oats, shredded coconut, cinnamon, and salt. Then gently fold in the blueberries.
Measure out ¼ cup of batter and drop on the prepared baking sheet. Flatten with the back of a spoon.
Bake the cookies until set for 15-20 minutes. Transfer to a wire rack to cool fully.
Store the blueberry breakfast cookies in an airtight container at room temperature for a few days, up to a week in the fridge, or freeze for a couple months.
Notes
* Blueberries can be replaced in part or entirely with dark chocolate chips. I often do ½ cup blueberries and ¼ cup chocolate chips (Nutrition data is for blueberries only)
Nutrition
Nutrition Facts
Blueberry Breakfast Cookies - Vegan, Gluten Free, Oil Free
Amount per Serving
Calories
134
% Daily Value*
Fat
6
g
9
%
Sodium
96
mg
4
%
Carbohydrates
19
g
6
%
Sugar
5
g
6
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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