Blackberry Breakfast Cookies
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.
Yield: 12 cookies
- 1 1/4 cup rolled oats ensure certified gluten free for gf eaters
- 3/4 cup oat flour*
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1 medium-sized banana
- 1/3 cup cashew butter
- 2 Tbsp. maple syrup
- 2 Tbsp. ground flaxseed
- 2 Tbsp. coconut oil melted
- 2 tsp vanilla extract
- 1/2 cup blackberries sliced in half if they are large
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl whisk together oats, oat flour, cinnamon, salt, and baking powder.
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.
Pour liquid mixture over dry ingredients and stir until combined.
Gently stir in blackberries.
Using a Tbsp. meaning spoon, scoop out batter and drop on lined baking sheet. Flatten each cookie gently with a spoon.
Bake for 10-15 minutes or until golden and firm.
Transfer to cooling rack until ready to eat.
*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
Serving: 1cookie of 12 | Sodium: 81mg | Sugar: 3.7g | Fiber: 2.6g | Calories: 145kcal | Saturated Fat: 2.9g | Fat: 7.2g | Protein: 3.5g | Carbohydrates: 17.4g