Soft Wild Blueberry Oat Breakfast Cookies
Deliciously sweet gluten, dairy, and nut-free oat breakfast cookies with dried wild blueberries.
Servings: 15 Cookies
Calories: 162kcal
Ingredients
- 2 Large spotted bananas ~ avoid spots for Low FODMAP
- 1/2 Cup Nut butter of your choice ~ Sunflower seed butter for nut-free. I used Kirkland Natural Peanut Butter
- 1/4 Cup Pure maple syrup or honey
- 1 Large egg
- 2 tsp Vanilla extract
- 1 Cup Old-fashioned rolled oats ~ certified gluten-free if needed
- 1 Cup Oat flour ~ certified gluten-free if needed
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 2 Tbsp Hemp hearts
- 3 Tbsp Ground flax seeds
- 1 Tbsp Chia seeds
- 1/2-3/4 Cup Dried wild blueberries
- 1/4 Cup Optional chopped nuts ~ omit for nut-free
- 1/4 Cup Optional mini semi-sweet allergy-friendly chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.
- In a large mixing bowl smash bananas and mix in nut butter. Add the next 3 ingredients and mix well.
- Add the next 8 ingredients and mix to combine.
- Stir in blueberries, optional nuts, and/or optional chocolate chips.
- Bake for 13-15 minutes.
- Cool 5 minutes on the cookie sheet before transferring to a wire rack.
- Completely cool cookies before storing.
Nutrition
Serving: 1Cookie | Calories: 162kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.2mg | Sodium: 155mg | Potassium: 166mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg