Blueberry Muffin Breakfast Cookies (Vegan + GF)

Step 1

Preheat oven to 350 degrees F (176 C).

Step 2

In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.

Step 3

Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.

Step 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.

Step 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!

Step 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).

Step 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.

Step 8

Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.

Step 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.