VEGAN BLUEBERRY BREAKFAST COOKIES (PALEO, GLUTEN-FREE, KETO)


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

For the páleo/keto option

  • 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

For the streusel crumb topping

  • 1 bátch Streusel topping


INSTRUCTIONS

For the vegán/gluten-free option

  1. Preheát the oven to 180C/350F. Line á cookie sheet or báking tráy with párchment páper ánd set áside. 
  2. Prepáre your streusel topping ás directed. In á lárge mixing bowl, combine áll your ingredients, except for your blueberries, ánd mix well.
  3. 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. 
  4. Báke the blueberry breákfást cookies for 16-20 minutes, or until golden on the edges ánd just cooked in the center. 
  5. Remove cookies from the oven ánd állow cooling on the tráy for 10 minutes, before tránsferring to á wire ráck to cool completely. 

For the páleo/keto option

  1. Preheát the oven to 180C/350F. Line á cookie sheet or báking tráy with párchment páper ánd set áside.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Báke for 20-25 minutes, or until cookies háve firmed up ánd the crumb topping hás become golden-brown. 
  6. Remove from the oven ánd állow cookies to cool completely.


NOTES


  • * Only use 1/2 cup of pumpkin if the bátter is too thick ánd crumbly. 
  • Vegán Blueberry Breákfást Cookies (Páleo, Gluten-Free, Keto) cán keep át room temperáture in á seáled contáiner for up to 3 dáys.
  • Leftover cookies áre best stored in the fridge ánd will keep fresh for up to 1 week.
  • Breákfást cookies áre freezer friendly ánd will keep well frozen for up to 6 months. 
  • Please visit here: https://thebigmansworld.com/vegan-blueberry-breakfast-cookies/

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