Oatmeal Blueberry breakfast Cookies ( Vegan, Low Cal, Gluten Free )

 

Rich in protein and healthy omega fats and tastes yummy.  You can make this ahead  for those busy mornings.  
Serving: 2 cookies
Makes 25 cookies
Nutrition: 179 calories, 9.4 g fat, 21.1  g carbohydrates, 4.1 g fiber, 5.2 g protein

Ingredients:
1/4 cup peanut butter (almond butter, sunflower, cashew all great too)
2 tablespoon organic honey
2 small ripe bananas
1/2 teaspoon cinnamon

gluten free, vegan, low cal

 

1 1/4 cups oats
1 tablespoon chia seeds 
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup flax-seed meal
1/2 to 3/4 cup almond flour (depending on thickness of cookie dough)  
1/4 cup fresh or frozen blueberries
1/4 cup dark chocolate chips

 

clean eating, gluten free, vegan, tasty, low cal

Directions:
Preheat over to 350 degrees F.  Oil or line cookie sheet with coconut spray or parchment paper to avoid the cookies sticking.   I use a silicone baking mat.  
In large bowl mix wet ingredients together except blueberries.  Gently add in flours, seeds and baking soda.   Add in chips and last fold (gently) add in blueberries.  Spoon in cookie sheets and press down to flatten a little.  (I use my cookie dough scoop, It is so much faster with this tool )
Bake for 10 to 15 minutes.  Cool and enjoy!  Happy breakfast and snacking. 

 

Oatmeal Blueberry Breakfast Cookies
Serves 12
Rich in protein and healthy omega fats and tastes yummy. You can make this ahead for those busy mornings. Serving: 2 cookies Makes 25 cookies Nutrition: 179 calories, 9.4 g fat, 21.1 g carbohydrates, 4.1 g fiber, 5.2 g protein
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/4 cup peanut butter (almond butter, sunflower, cashew all great too)
  2. 2 tablespoon organic honey
  3. 2 small ripe bananas
  4. 1/2 teaspoon cinnamon
  5. 1 1/4 cups oats
  6. 1 tablespoon chia seeds
  7. 1/2 teaspoon vanilla extract
  8. 1/2 teaspoon baking soda
  9. 1/4 cup flax-seed meal
  10. 1/2 to 3/4 cup almond flour (depending on thickness of cookie dough)
  11. 1/4 cup fresh or frozen blueberries
  12. 1/4 cup dark chocolate chips
Directions
  1. Preheat over to 350 degrees F. Oil or line cookie sheet with coconut spray or parchment paper to avoid the cookies sticking. I use a silicone baking mat.
  2. In large bowl mix wet ingredients together except blueberries. Gently add in flours, seeds and baking soda. Add in chips and last fold (gently) add in blueberries. Spoon in cookie sheets and press down to flatten a little. (I use my cookie dough scoop, It is so much faster with this tool )
Notes
  1. Bake for 10 to 15 minutes. Cool and enjoy! Happy breakfast and snacking.
Adapted from ambitious Kitchen
Adapted from ambitious Kitchen
A healthy website http://ahealthywebsite.com/

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