NUTRITION-RICH OMEGA 3 BLUEBERRY BREAKFAST COOKIES (GLUTEN FREE + VEGAN)
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!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Cookies Dairy Free Flourless Gluten Free Vegan
Time 25m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 1 cookie, Calories 220 kcal, Carbohydrate 23.9 g, Protein 5.7 g, Fat 13 g, SaturatedFat 3.7 g, Fiber 5.6 g, Sugar 9.4 g
BLUEBERRY COCONUT COOKIES
Make and share this Blueberry Coconut Cookies recipe from Food.com.
Provided by twilliams924
Categories Drop Cookies
Time 27m
Yield 20 cookies, 1 serving(s)
Number Of Ingredients 14
Steps:
- In a mixer cream together Smart Balance butter spread, eggs, milk, vanilla, salt, baking powder, cinnamon, lemon juice and both sugars. Slowly add oats and flour. When all ingredients are well mixed add coconut and blueberries.
- Drop by spoonfuls onto a cookie sheet coated with cooking spray and bake in a 350 degree F oven for 12 minutes.
Nutrition Facts : Calories 3924.1, Fat 179.8, SaturatedFat 83.7, Cholesterol 425.5, Sodium 3160.5, Carbohydrate 522.5, Fiber 60.3, Sugar 216.8, Protein 82.2
BLUEBERRY COCONUT PECAN BREAKFAST COOKIES
Everyone is looking for a quick, nutritious breakfast - especially one you can eat on-the-go. These are it! Packed with good stuff, and sweet enough to even get the kids to want them.
Provided by Phyllis Gesch @zachsbiggestfan
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
- Combine oats, coconut, flax seeds, salt, pecans, and blueberries in a large bowl. Mix in mashed bananas, oil, agave nectar, and vanilla until well combined.
- Press 2 tablespoons of mixture into whatever small cookie cutter shape you'd like (2 inch cutter works). Bake at 350 for 15-20 minutes, or until fragrant and golden.
- NOTE: You can substitute sweetened coconut for unsweetened, but if doing so, OMIT AGAVE NECTAR. The sweetness from the coconut will be plenty to flavor the mixture.
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