Description
Blueberry SunButter Breakfast Cookies made with oatmeal, SunButter, and blueberries. Bake them in advance and grab for an easy breakfast!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- ½ cup No Sugar Added SunButter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 cup oat flour
- 1 cup gluten free old fashioned rolled oats
- ½ cup almond flour
- ½ tsp baking powder
- 1/4 tsp cinnamon
- ⅓ cup walnuts (optional)
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground flaxseed and water and set aside to thicken for 5 minutes. Next, add in the No Sugar Added SunButter, coconut oil, and maple syrup. Mix everything until it’s well combined and creamy. Add in the oat flour, oats, almond flour, baking powder, and cinnamon. Stir the batter until it’s thick and sticky without any clumps. Gently fold in the walnuts and fresh blueberries so they’re well integrated.
- Scoop ¼ cup of the batter to form cookies onto the baking sheet. Bake the cookies for 22-25 minutes, or until they’re browned around the edges. Cool the cookies completely before storage.
- Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze for long-term storage.
Notes
Recipe adapted from Love & Lemons