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Blueberry-Banana Breakfast Cookies

Blueberry-Banana Breakfast Cookies

Born of a desire to have a tasty light nosh without a lot of sugar for those mornings that are rushed, these Blueberry-Banana Breakfast Cookies are easy to make and hit the spot. Not having gluten or oil and having a basis in banana, these are not crispy cookies but soft and pliable. Now that blueberry season is in full swing around here, it is the ideal time to give these babies a try.



Blueberry-Banana Breakfast Cookies

Liquid ingredients
cup pure maple syrup
1/3 cup non-dairy milk
2 tablespoons ground flaxseed
1 teaspoon pure vanilla extract

1 cup bananas (for me, this was two bananas)
1 cup blueberries, divided

Dry ingredients
2 cups oat flour*
1 tablespoon organic cornstarch
1 teaspoon baking powder
teaspoon nutmeg
teaspoon salt
cup chopped pecans or nuts of choice
Optional: additional blueberries for the top


Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a Silpat.

In a medium bowl, mix together your liquid ingredients with a spoon.

Mash your bananas with a fork on a plate. Remove cup of your blueberries and mash those with a fork. They can be mixed up with the bananas. Reserve the other cup of blueberries and leave them whole.

In a large bowl, add your oat flour and other dry ingredients. Mix together with a spoon. Pour the wet ingredients into the dry and add the bananas and the mashed blueberries. Mix until about 2/3 complete, then add the whole blueberries, folding gently from the bottom of the bowl so as to leave them intact.

On your prepared baking sheet, drop the batter by rounded tablespoon with a little space between cookies. Press optional added blueberries in the top and bake for 20 minutes. Allow to cool for 10 minutes.

* You can buy oat flour or easily make your own by whizzing quick-cooking oats in a blender or food processor.



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