Jumbo banana-blueberry breakfast cookies, made vegan and gluten-free with oats and coconut flour. Bake in a muffin tin for extra-ease and lots of crispy edges!
- 1/2 cup mashed, very ripe banana (about 1 large)
- 6 tablespoons nondairy milk (I used almond milk)
- 1/4 cup creamy, natural almond butter
- 1 tablespoon maple syrup
- 1 tbsp coconut oil
- 1–1/2 teaspoons whole pysllium husk
- 1 teaspoon finely grated lemon zest (or 1 teaspoon vanilla extract)
- 1 cup rolled oats, divided
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup fresh blueberries
- Optional: confectioners’ sugar, for dusting
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffiin tin
- In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and lemon zest. Let stand (to thicken) for 5 minutes.
- Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt. Add the banana mixture, stirring until just blended. Gently stir in blueberries.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners’ sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.
- Category: breakfast, snack
- Serving Size: 1 big cookie
- Calories: 101
- Sugar: 4.2 g
- Sodium: 108 mg
- Fat: 4.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 12.2 g
- Fiber: 1.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg