In a rush at breakfast time? Try making these easy blueberry breakfast cookies on the weekend and have breakfast plans sorted for the whole week! These cookies are awesome because they can meet any dietary preferences; vegan (substitute honey to maple syrup), gluten-free (substitute oats to gluten-free oats), and can be made nut-free (substitute peanut butter to seed butter).
Breakfast Blueberry Cookies
Ingredients
2 Tbsp ground flax
5 Tbsp warm water
1 Cup oat flour
1 Cup oats
½ Tsp baking powder
½ Tsp baking soda
½ Tsp cinnamon
½ Tsp salt
Zest of 1 lemon
½ Cup natural peanut butter
¼ Cup canola oil
¼ Cup honey
1 Cup frozen blueberries
¼ Cup sunflower seeds
Method
- Preheat oven to 350 F
- Mix ground flax seeds and warm water in a small bowl and set aside for 5 minutes
- Combine dry ingredients in large mixing bowl (except sunflower seeds and frozen blueberries)
- Combine wet ingredients (including the flax seeds and water) until smooth in a medium mixing bowl
- Fold in sunflower seeds and frozen blueberries until combined
- Take ¼ cup portions of mixture and place onto a lined baking sheet in a cookie shape (the cookies will not rise or spread when baking)
- Bake for approximately 20 minutes or until cookies have golden brown edges
