45 minutes or less/ a dozen ingredients or less/ breakfast/ dessert/ sides/ snacks

Blackberry Breakfast Cookies (GF + V)

Gluten Free and Vegan Blackberry Breakfast Cookies RecipeCookies for breakfast anyone?

 

Lately, on slow weekend mornings, I’ve enjoyed whipping up a big batch of breakfast cookies, sipping a big cup of coffee, and sitting down with a good book.

Healthy gluten free and vegan blackberry breakfast cookiesIf you love a good muffin, you’re going to love my breakfast cookies. They are gluten free, vegan, naturally sweetened and loaded with protein to get you going first thing in the morning.

 

Let’s make Blackberry Breakfast Cookies!

The Local Sprout gluten free food blog. Breakfast cookies recipe

I first had breakfast cookies a few years ago at a small cafe. The little, lightly sweetened, and tender cookies tasted just like a perfectly moist muffin. I was intrigued and set out to make my own version. 

 

Since having my first breakfast cookie, I have played around with many different flavor combinations, but always come back to these. My blackberry breakfast cookies are made fluffy with oat flour, moist with banana, hearty with cashew butter, spiced with cinnamon, tart with blackberries and naturally sweet with maple syrup. 

Healthy gluten free and vegan blackberry breakfast cookiesThese sweet treats are a delicious (and nutritious) way to start your morning. The leftovers also make great snacks throughout your upcoming week. 

My blackberry breakfast cookies are:

Hearty

Naturally sweet

Soft on the inside

Moist

and

Easy-to-make

Gluten Free and Vegan Blackberry Breakfast Cookies Recipe by The Local SproutServe these simple, 12-ingredient, allergen friendly, and quick-to-whip-up cookies at your next brunch and wow your friends with treats in the morning!

 

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

 

For more recipes like this, check out my summer strawberry zucchini bread, mountain granola bars, lemon blueberry muffins, gluten free oatmeal chocolate chip cookies.

Simple gluten free and vegan blackberry breakfast cookies

Blackberry Breakfast Cookies
 
Prep time
Cook time
Total time
 
Cookies for breakfast anyone? My blackberry breakfast cookies are gluten free, vegan, naturally sweetened, easy to make, contain only a dozen ingredients and are loaded with protein to get you going first thing in the morning.
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten Free, Vegan
Serves: 12 cookies
Ingredients
  • 1¼ cup rolled oats (ensure certified gluten free for gf eaters)
  • ¾ cup oat flour*
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ½ tsp baking powder
  • 1 medium-sized banana
  • ⅓ cup cashew butter
  • 2 Tbsp. maple syrup
  • 2 Tbsp. ground flaxseed
  • 2 Tbsp. coconut oil, melted
  • 2 tsp vanilla extract
  • ½ cup blackberries, sliced in half if they are large
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl whisk together oats, oat flour, cinnamon, salt, and baking powder.
  3. In a food processor or blender combine banana, cashew butter, maple syrup, coconut oil, and vanilla. Blend until smooth, scraping the sides with a rubber spatula as needed.
  4. Pour liquid mixture over dry ingredients and stir until combined.
  5. Gently stir in blackberries.
  6. Using a Tbsp. meaning spoon, scoop out batter and drop on lined baking sheet. Flatten each cookie gently with a spoon.
  7. Bake for 10-15 minutes or until golden and firm.
  8. Transfer to cooling rack until ready to eat.
Notes
*If you do not have oat flour on hand, simply grind oats into a flour using a food processor or blender.

Nutrition information is a rough estimate of 1 cookie out of 12
Nutrition Information
Serving size: 1 cookie, of 12 Calories: 145 Fat: 7.2g Saturated fat: 2.9g Carbohydrates: 17.4g Sugar: 3.7g Sodium: 81mg Fiber: 2.6g Protein: 3.5g Cholesterol: 0mg

 

ad

You Might Also Like

No Comments

Leave a Reply