Blueberry Muffin Breakfast Cookies

Soft, pillowy blueberry breakfast cookies free of flour, oil, and butter. These gluten-free morsels will be your favorite breakfast on the go!

I ate so much of this batter that I frankly have absolutely zero idea how many soft, pillowy dream cookies that it makes.

We'll say 12 to be safe. But 14 may be more accurate. The batter was so freaking delish that I contemplated calling it "dip" and moving on with my life. Why subject something so delectable to the unpredictableness of the oven?!

Well I did. And guess what. They were even BETTER. Upon first bite, my blueberry breakfast prayers were answered. These are soft and light and cakey, not chewy or crispy or cookie-ish. They're pretty much muffin tops. But when you've posted a trillion and seven muffin recipes and when you know bars are the devil to photograph and when you know laziness trumps everything else on a Sunday, you form the batter into blueberry blobs and call them cookies.

For breakfast.

Because that implies that they're healthier than your average cook-a-dee, which they most certainly are. I used Silk's new Blueberry Dairy Free Yogurt Alternative, which is made from cultured soy milk. You would NEVER guess that it wasn't regular yogurt. It's super smooth, creamy, perfectly sweet, and packed with plant-powered protein from non-GMO soybeans. It's also free of dairy, cholesterol, saturated fat, and carageenan.

Have your calcium and vitamin D and eat 'em, too. Dreamy, right? Your gut will just love love love all those probiotics, too.

My obsession with these breakfast cookie muffin biscuit bars runs so, so deep.

Promise me you'll make them and try your best not to cry rivers of joy when you lay mouth on one or four hot outta the oven.

Flourless Blueberry Breakfast Cookies

• Author: Alexis Joseph
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 cookies
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Soft, pillowy blueberry breakfast cookies free of flour, oil, and butter. These gluten-free morsels will be your favorite breakfast on the go!

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp ground flaxseed + 3 tbsp water
• 1-5.3oz container Greek yogurt or dairy-free alternative
• 1 very over-ripe banana
• 1 tsp pure vanilla extract
• 1 cup almond meal
• 1 cup oat flour (use certified gluten-free if necessary)
• ½ cup old fashioned oats (use certified gluten-free if necessary)
• ¼ cup coconut sugar (or sugar of choice, optional)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup walnuts, chopped
• ¾ cup blueberries (I used frozen)

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Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
2. In a small bowl, stir together flax and water. Set aside.
3. Place banana in a medium mixing bowl and mash with a fork. Add yogurt and vanilla extract, stirring to combine. Stir in flax egg.
4. Add almond meal, oat flour, oats, baking soda, cinnamon, and salt. Mix until just combined. Fold in walnuts and blueberries.
5. Using wet hands, roll mixture into 12 large balls of "dough". They will be wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread much.
6. Bake for 20 minutes. Store cooled cookies in an air-tight container in the fridge.

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