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Blueberry Breakfast Cookie

  • Author: Krista @ JoyfulHealthyEats.com
  • Cook Time: 17 mins
  • Total Time: 17 mins
  • Yield: 12 cookies 1x
  • Category: breakfast, snack, gluten free, kid friendly

Scale

Ingredients

  • 1 1/2 cups gluten free oats
  • 1/2 cup gluten free oat flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 flax eggs
  • 1/3 cup maple syrup
  • 1/3 cup almond butter, melted
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup dry blueberries

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. To a large bowl add gluten free oats, gluten free oat flour, coconut flakes, walnuts, pecans, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Stir together.
  4. In a small bowl, make the flax eggs. (see notes) Stir and let sit for a bit.
  5. To a small bowl, add maple syrup, almond butter, coconut oil, vanilla extract and flax egg. Using a whisk stir everything together until smooth.
  6. Pour wet mixture over the dry ingredients. Using a spatula mix everything together. Lastly add the dry blueberries. Mix together.
  7. Using your hands form dough into 1 1/2″ balls gently press down to flatten. (you should be able to get about 11-12 cookies)
  8. Bake for 15-17 minutes. Let rest to cool. Serve!

Notes

To make one Flax Egg: mix 1 tablespoon of ground flax seed + 3 tablespoons of water. Stir until thick and creamy. Let sit for 1-2 minutes. (please note this is for ONE flax egg, you will need to double for this recipe)


Nutrition

  • Serving Size: 1 cookie
  • Calories: 222
  • Sugar: 10 g
  • Sodium: 886 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg