Description
Gluten Free Vegan Blueberry Oatmeal Cookies made with good-for-you ingredients like cashew butter, oats and blueberries! The tastiest healthy breakfast, snack or dessert.
Ingredients
Units
- 2/3 cup cashew butter (166g)
- 2 tbsp aquafaba (30g)
- 1/3 cup coconut sugar (75g)
- 1 tbsp vanilla
- 1/4 tsp salt
- 1/2 cup oat flour (60g // I make my own by blending rolled oats)
- 1/3 cup rolled oats (30g)
- 1/2 tsp baking soda
- 1/3 cup blueberries (50g)
Instructions
- Pre-heat oven to 350 F (180 C).
- Into a mixing bowl, whisk together the cashew butter, aquafaba, coconut sugar, vanilla and salt.
- Add in the oat flour, rolled oats and baking soda and use a spatula to fold the ingredients together.
- Once a thick cookie dough forms, divide the dough into 9 equal portions. Roll the dough and then flatten it with the palm of your hands. Take 3-4 blueberries and wrap the dough around the blueberries (refer to photos). Flatten the ball gently using your palm or fingers and place onto parchment lined cookie sheet.
- Bake for 10-12 minutes or until golden brown. Let it cool on the cookie sheet for 2-3 minutes and then carefully transfer to a cooling rack to fully cool.
Notes
- Helpful Equipment: mixing bowls, spatula, cookie baking sheet, parchment paper, silpat
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Baking
- Cuisine: gluten free, Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 9.4g
- Sodium: 222mg
- Fat: 10.6g
- Saturated Fat: 1.5hg
- Unsaturated Fat: 8.5g
- Trans Fat: 0
- Carbohydrates: 20.2g
- Fiber: 2.8g
- Protein: 4.5g
- Cholesterol: 0