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Gluten-Free Vegan Blueberry Breakfast Cookies
These Gluten-Free Vegan Blueberry Breakfast Cookies are soft and chewy, fragrant and fruity and perfectly satisfying.
Course
Breakfast
Cuisine
American
Keyword
blueberry cookies, gluten-free breakfast cookies, vegan breakfast cookies
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
cookies
Calories
163
kcal
Author
Rhian Williams
Ingredients
30
g
(
⅛
cup
)
coconut oil
(or sub olive or vegetable oil)
4
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
(
1
teaspoon
)
ground cinnamon
1
teaspoon
(
1
teaspoon
)
vanilla extract
Pinch
(
Pinch
)
of salt
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ½
cup
)
rolled oats
(ensure gluten-free if necessary)
50
g
(
½
cup
)
fresh blueberries
120
ml
(
½
cup
)
unsweetened almond milk
(or any other plant-based milk)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add all the other ingredients to the same bowl
Mix well, adding a tiny splash more milk if it’s looking too dry
Take a heaped tablespoon of the mixture and use your hands to form it into little patties
Lay it out onto a baking tray lined with greased baking paper
Repeat until the rest of the batter is used up - you should be able to make 12 cookies
Bake in the oven for around 15 minutes until golden brown
Leave to cool completely on a wire rack before storing
Notes
*You can alternatively use
almond flour
These cookies keep well in the
fridge
in an
airtight container
for a good
few days
.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
14
mg
|
Potassium:
65
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
3
IU
|
Vitamin C:
1
mg
|
Calcium:
54
mg
|
Iron:
1
mg