Vegan Blueberry Oatmeal Cookies
A nutritious and scrumptious vegan cookie. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- ¼ cup almond butter, can substitute with another nut butter or tahini
- ½ cup rolled oats
- ⅓ cup coconut sugar
- ⅓ cup small blueberries, halved if they are too big
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¾ tsp baking powder
- ½ cup oat flour
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a baking sheet with a little oil.
- In a medium bowl combine ground flaxseeds and water. Whisk and set aside for 15 minutes.
- Once the flaxseeds have soaked up the water, add almond butter. Whisk until combined.
- Add oats, coconut sugar, blueberries, vanilla extract, ginger, cinnamon and baking powder. Stir until well combined. Don’t worry if you crush a few blueberries in the process.
- Add the oat flour and stir until combined.
- Use your hands to shape the dough into 8 balls (you can wet your hands if the dough is too sticky, this will help). Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 inches (5 cm) of space between each cookie, they will spread out as they bake!
- Bake for 10 - 12 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy these delicious blueberry cookies.