Blueberry Breakfast Cookies (Vegan & Gluten-Free)

Step 1

Preheat oven to 375°F. Line baking sheet with parchment paper.

Step 2

In a small bowl, combine flax and water. Stir and allow to sit for 5 minutes to gel and create the flax egg.

Step 3

In a large bowl, combine maple syrup and almond butter. Stir until smooth and well incorporated.

Step 4

Stir in the flax egg and vanilla.

Step 5

Add the oat flour, salt, and baking powder. Stir until smooth.

Step 6

Stir in the rolled oats, dried blueberries, and chopped pecans. Combine until all the additions are well distributed and coated.

Step 7

Scoop mounds (about 2-3 Tbsp. each) of oat mixture onto lined baking sheet. Use wet fingers to keep edges together and allow 3" between each cookie.

Step 8

Bake for 9-12 minutes, until golden brown at edges.