Flourless Blueberry Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Blueberries
  • 1 Very over-ripe banana

• Pasta & Grains

  • 1/2 cup Oats, old fashioned

• Baking & Spices

  • 1 cup Almond meal
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1 cup Oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground
  • 1/3 cup Walnuts

• Dairy

  • 1 5.3oz container Blueberry silk dairy free yogurt alternative

Found on hummusapien.com

Description

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)
• 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)

Directions

• Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
• In a small bowl, stir together flax and water. Set aside.
• Place banana in a medium mixing bowl and mash with a fork. Add yogurt and vanilla extract, stirring to combine. Stir in flax egg.
• Add almond meal, oat flour, oats, baking soda, cinnamon, and salt. Mix until just combined. Fold in walnuts and blueberries.
• Using wet hands, roll mixture into 12 large balls of dough. They will be wet and sticky--thats ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They wont spread much.
• Bake for 20 minutes. Store cooled cookies in an air-tight container in the fridge.