Vegan Blueberry Almond Oat Breakfast Cookies
These vegan blueberry almond oat breakfast cookies are packed with vitamin E, protein, healthy fats, and just the right amount of sweetness. Flecked with chewy wild blueberries and crunchy almonds, they're just as tasty as they are nourishing.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Breakfast, Snacks
Cuisine: cookies, granola bars
Keyword: gluten-free, vegan
Servings: 12 cookies
Author: Ashley
- ½ cup coconut sugar or cane sugar
- ½ cup natural creamy almond butter stirred well before measuring*
- 2 teaspoons pure vanilla extract
- ¾ cup oat flour
- ½ cup old-fashioned rolled oats
- ½ to 1 teaspoon baking soda**
- ¼ teaspoon fine sea salt
- ¼ cup filtered water
- ⅓ cup dried wild blueberries
- ¼ cup sliced or chopped almonds*
Preheat the oven to 350Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the sugar, almond butter, and vanilla. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium for 1 minute.
In a small mixing bowl, whisk together the oat flour, oats, baking soda, and sea salt. With the mixer off, slowly pour the dry ingredients over the wet, then add the water on top of the dry ingredients. Once added, turn the mixer on low, gradually increase the speed to medium-high, and beat until just incorporated.
Add the dried blueberries and almonds and stir them in to incorporate (or use the mixer to gently beat them in).
Roll about 2 tablespoons of the dough into a ball (or use a cookie scoop to scoop and compact). Place on the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each ball. You should have about 12 cookies.
Bake for 10 to 14 minutes, or until just turning golden brown. You'll notice these cookies stay tightly packed and don't spread out much, so go by color and scent rather than overall look.
Remove from the oven.
Allow the cookies to cool completely on the pan before moving or enjoying.
Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
*No Nuts? No problem. To keep this recipe nut-free, substitute sunflower butter for the almond butter and raw sunflower seeds for the sliced almonds. Do keep in mind that sunflower seeds and butter have a natural, perfectly safe reaction when they come into contact with baking soda—the chlorophyll in them often tinges green. If you end up with green cookies, don't fret! They're perfectly safe to eat despite their slightly odd green hue.
**Use 1 teaspoon baking soda if using coconut sugar, use ½ teaspoon baking soda if using cane sugar.