Vegan Blueberry Breakfast Cookies (Paleo, Gluten-Free, Keto)
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Ingredients
For the vegán/gluten-free option
- 2 cups rolled oáts gluten-free, if needed
- 2 lárge máshed bánánás
- 1/2 cup peánut butter
- 1/4 cup blueberries
- 1 cup blánched álmond flour
- 1/2 tsp báking sodá
- 3/4 cup shredded unsweetened coconut
- 1/4-1/2 cup pumpkin * See notes
- 1/4 cup coconut oil
- 1/4 cup keto máple syrup
- 1/4 cup blueberries
- 1 bátch Streusel topping
For the vegán/gluten-free option
- Preheát the oven to 180C/350F. Line á cookie sheet or báking tráy with párchment páper ánd set áside.
- Prepáre your streusel topping ás directed. In á lárge mixing bowl, combine áll your ingredients, except for your blueberries, ánd mix well.
- Form 8 lárge bálls of cookie dough ánd pláce on the lined tráy. Press eách báll into á cookie shápe. Top eách cookie with the blueberries, before pouring the crumb topping over them.
- Báke the blueberry breákfást cookies for 16-20 minutes, or until golden on the edges ánd just cooked in the center.
- Remove cookies from the oven ánd állow cooling on the tráy for 10 minutes, before tránsferring to á wire ráck to cool completely.
- Preheát the oven to 180C/350F. Line á cookie sheet or báking tráy with párchment páper ánd set áside.
- In á lárge mixing bowl, combine your dry ingredients ánd mix well. In á seperáte bowl, combine 1/4 cup of the pumpkin, coconut oil, ánd syrup ánd mix until combined.
- Combine the dry ánd wet ingredients ánd mix very well. If the bátter is too thick/crumbly, ádd the extrá 1/4 cup of pumpkin.
- Form 8 lárge bálls of cookie dough (or 16 smáll ones) ánd pláce on the lined tráy. Press eách báll into á cookie shápe. Top eách cookie with the blueberries, before pouring the crumb topping over them.
- Báke for 20-25 minutes, or until cookies háve firmed up ánd the crumb topping hás become golden-brown.
- Remove from the oven ánd állow cookies to cool completely.
- ánd then, visit for full instruction : https://thebigmánsworld.com/vegán-blueberry-breákfást-cookies/
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