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Blueberry Muffin Breakfast Cookies

1 March, 2016

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

Flourless Vegan Blueberry Muffin Breakfast Cookies...free of butter, oil, ang gluten. These super easy cookies are light, fluffy, and great for breakfast on the go.

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.

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For breakfast.

Flourless Vegan Blueberry Breakfast Cookies...free of butter, oil, ang gluten. These super easy cookies are light, fluffy, and great for breakfast on the go.

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.

Flourless Vegan Blueberry Muffin Breakfast Cookies...free of butter, oil, ang gluten. These super easy cookies are light, fluffy, and great for breakfast on the go.

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.

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Flourless Blueberry Breakfast Cookies

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12
  • Category: Breakfast
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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!


Ingredients

  • 1 tbsp ground flaxseed + 3 tbsp water
  • 1-5.3oz container blueberry Silk Dairy Free Yogurt 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)
  • 1/2 cup old fashioned oats (use certified gluten-free if necessary)
  • 1/4 cup coconut sugar (or sugar of choice, optional)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup walnuts, chopped
  • 3/4 cup blueberries (I used frozen)

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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[Tweet “The Ultimate Blueberry Muffin Breakfast Cookies via @TheHummusapien @LoveMySilk #TastetheGoodness #ad”]

Flourless Vegan Blueberry Muffin Breakfast Cookies...free of butter, oil, ang gluten. These super easy cookies are light, fluffy, and great for breakfast on the go.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Filed Under: Breakfast, Muffins, Bites & Bars Tagged With: blueberry, breakfast, cookie, gluten-free, oatmeal, Vegan

« Peanut Butter Banana Breakfast Pizza (Vegan + Gluten-Free)
What I Ate Thursday »

Comments

  1. masala girl says

    2 March, 2016 at 12:16 am

    mhmm i love EVERYYYTHING blueberry! love that these are fluffy and perfect for breakfast šŸ™‚ if i’m in the mood for non dairy yogurt i usually go for hemp, but i’ll take a look at silk! and i’ll let you know if i try these šŸ™‚ muffins or cookies they the bombb

  2. dixya @ food, pleasure, and health says

    2 March, 2016 at 12:48 am

    love breakfast cookies…and this looks perfect because im all about portable, car friendly breakfast!

  3. Caitlyn @SoDamnGood says

    2 March, 2016 at 4:08 pm

    Ah give me these!!

Trackbacks

  1. What I Ate Thursday | Hummusapien says:
    3 March, 2016 at 8:40 am

    […] Throughout the day, I snacked on rosemary roasted chickpeas and a Blueberry Muffin Breakfast Cookie. […]

  2. Weekly Workouts & Quidditch & Sleep - Masala Girl Travels says:
    7 March, 2016 at 3:10 pm

    […] love blueberries and muffins and cookies and blueberries and these are […]

  3. Kitchen Remodel and Food Prep – Ashley Outside says:
    7 March, 2016 at 5:25 pm

    […] Breakfast Cookies – I wanted to make something easy to eat after I get to work at 6 AM and these are perfect. I used chocolate chips instead of blueberries because I didn’t have any, plain Greek yogurt in place of the soy yogurt, and ground up almonds in the food processor for the almond meal. […]

  4. Foodie Favs: 3/14/16 – Danielle's Kitchen says:
    14 March, 2016 at 12:34 am

    […] I’m ally about cookies for breakfast!! […]

  5. Ten Things Tuesday: Week 38 - 3/15/2016 ~ The Soulful Spoon says:
    15 March, 2016 at 4:13 am

    […] Blueberry Muffin Breakfast Cookies by Alexis ( the Hummusapien) […]

  6. Vegan (Vega) Protein Bars- 2 ways + morning workout thoughts - Masala Girl Travels says:
    2 April, 2016 at 3:19 pm

    […] at home. Usual suspects include muffins, specifically these (my favorite!) (but I made these ones this weekend to try something new!), crackers, and bars, as well as hummus and lots of slice […]

  7. Foodie Favs: 3/14/16 | Danielle's Kitchen says:
    31 May, 2016 at 9:48 am

    […] I’m ally about cookies for breakfast!! […]

  8. Kitchen Remodel and Food Prep • Ashley Outside says:
    5 October, 2016 at 5:15 pm

    […] Breakfast Cookies – I wanted to make something easy to eat after I get to work at 6 AM and these are perfect. I used chocolate chips instead of blueberries because I didn’t have any, plain Greek yogurt in place of the soy yogurt, and ground up almonds in the food processor for the almond meal. […]


Oh HAY! I’m Alexis, a Registered Dietitian, food blogger, and restaurant extraordinaire. I use my passion for cooking and wellness as fuel to help others ignite a more freeing, happy, and wholesome relationship with food. Learn more!

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