Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)

Name: Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 cookies
Ingredients: 2 tablespoons melted coconut oil; ¼ cup (39g) coconut sugar; 1 medium ripe banana, mashed; ½ teaspoon vanilla extract; ½ teaspoon almond extract; ¼ cup (30g) flaxseed meal; ½ cup (56g) almond flour; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; 1 ¼ cups (119g) rolled oats, gluten free if desired; 1 tablespoon chia seeds; ½ cup (75g) frozen or fresh blueberries; ¼ cup (28g) chopped walnuts

User Reviews

5.0

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 cookies
Calories
220 kcal
Course
Breakfast, Baked Goods
Cuisine
American, Vegan

Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)

Stella Guerrero

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One bowl vegan & gluten free blueberry breakfast cookies that taste just like a blueberry muffin! These healthy blueberry breakfast cookies are naturally sweetened and packed with nutrients from chia, flax, oats, walnuts & more. Freezer-friendly and the perfect breakfast or snack for busy weeks!

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Ingredients

Servings

2 tablespoons melted coconut oil
¼ cup (39g) coconut sugar
1 medium ripe banana, mashed
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ cup (30g) flaxseed meal
½ cup (56g) almond flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 ¼ cups (119g) rolled oats, gluten free if desired
1 tablespoon chia seeds
½ cup (75g) frozen or fresh blueberries
¼ cup (28g) chopped walnuts

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Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy.
Next fold in flaxseed meal, almond flour, baking soda, cinnamon and salt and mix until a thick dough forms.
Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries and walnuts.
Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet.
Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 8 big cookies.

Notes

These cookies would be excellent even if you're not enjoying them for breakfast. They are freezer-friendly and make a delicious snack. See the full post for storing & freezing instructions!
Feel free to sub chopped pecans or almonds for the walnuts, or leave them out entirely.
If you want these to be a little more treat like, feel free to add 1/4 chocolate chips to the batter.

Nutrition Information

Show Details

Serving 1cookie Calories 220cal (11%) Carbohydrates 23.9g (8%) Protein 5.7g (11%) Fat 13g (20%) Saturated Fat 3.7g (19%) Fiber 5.6g (22%) Sugar 9.4g (19%)