Need a grab-and-go breakfast, school lunch idea, or healthy snack/dessert? These gluten-free vegan blueberry banana breakfast cookies are perfect to have on hand!
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free, Vegan
Keyword breakfast cookies, gluten-free cookies, vegan breakfast cookies
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 18cookies
Calories 96kcal
Author Anjali Lalani
Ingredients
1 1/4 + 1 1/3 cupsrolled oats, or oat flour (see notes below)
Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
To make oat flour: add 1 1/3 cup rolled oats to a food processor and process for 3-4 minutes until very fine.
In a large bow, combine and mix the oat flour, rolled oats, baking soda, salt, flaxseed, and cinnamon.
Add applesauce, mashed bananas, coconut oil, maple syrup, and vanilla extract. Mix until just combined.
Carefully fold in the frozen blueberries and let the batter sit for about 10 minutes (see notes below).
Using a cookie scoop , scoop the dough and release onto the line baking sheet. Space them about 1-2 in. apart. Then using two fingers, gently press down to flatten sightly (the cookies will not spread as they bake).
Bake for about 13 minutes, or until the cookies are golden brown around the edges and bottom, and the top is set.
Cool completely on a cooking rack. Store then in an airtight container and refrigerate for up to 4-5 days. These cookies taste great at room temperature or warmed in the microwave for a few seconds.
Notes
Oats - You can use rolled oats and pulse them into oat flour. Or use store-bought oat flour in this recipe. The ratio should still be 1:1. Fruit - For best results, use pre-frozen fruit when making these cookies so that the fruit does not break up and the juices do not fold into the batter.
If you are using frozen fruit, don't thaw it out before you mix it into the batter.
If you are using fresh blueberries, be sure to gently fold them into the batter to avoid them from breaking up as much as possible.
Gluten-Free - make sure the oats are certified gluten-free oats)