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+ servings

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.
Prep Time15 mins
Active Time15 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten Free, Vegan
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