Blueberry and Oat Breakfast Cookies
Easy satisfying protein and fiber rich oat breakfast cookies with collagen and fresh blueberries.
Prep Time7 minutes mins
Cook Time14 minutes mins
Total Time18 minutes mins
Course: Breakfast, Snacks
Cuisine: American
Keyword: allergy-friendly, baking with collagen, blueberry breakfast cookies, collagen cookies, cookies without eggs, dairy-free, egg-free, gluten-free, healthy breakfast cookies, oat breakfast cookies
Servings: 4 Cookies
Calories: 191kcal
Author: Mary Krick
- 1 Banana
- 2 Tbsp Room temperature Coconut Oil ~ or Substitute half with any nut or seed-butter
- 2 Tbsp Dairy-free milk ~ or regular milk if preferred
- 1 Tbsp Collagen Peptides
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
- 1 Tsp Baking powder ~ corn-free if needed
- 1 Cup Old-Fashioned Oats ~ certified gluten-free if needed20 Blueberries ~ I used fresh
- 20 Blueberries (I used fresh)
- 1 Tbsp Finely chopped walnuts ~optional and omit for nut-free
Preheat oven to 350 degrees F
Line a baking sheet with parchment paper or use a silicone liner
Mash banana with coconut oil in a medium bowl. I use my favorite masher for this and it works perfectly.
Add collagen, cinnamon, salt, and baking powder. Mix together well.
Stir in oats and optional nuts.
Divide dough into 4 sections and form mounds on the prepared baking sheet.
Place 4-5 blueberries on each cookie and gently push them into the dough slightly flattening the cookie.
Bake for 14 minutes. Remove cookies from the oven and let them cool down before transferring to a wire rack.
Serving: 1Cookie | Calories: 191kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 307mg | Fiber: 3g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg