Healthy Blueberry Muffin Breakfast Cookies {Vegan + Low Carb + Super Simple}
These vegan cookies taste just like healthy blueberry muffins in a portable breakfast form! They're easy, low carb, gluten free, and secretly packed with superfoods!
Servings 11
Ingredients
- 1 Cup Almonds 140g
- 1/4 Cup Better Body Foods Coconut Sugar
- 1/2 Cup Better Body Foods LivFit Superfood Protein Blend 8 Scoops
- 1 tsp Cinnamon
- Pinch of salt
- 1/2 Cup Water
- 2 Tbsp Unsweetened apple sauce
- 1 Tbsp Better Body Foods Coconut Oil at room temperature (should be the consistency of softened butter)
- 1/3 Cup Dried blueberries roughly chopped
Instructions
- Pre-heat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Place the almonds and coconut sugar into a small food processor (mine is 3 cups) and process until broken down, and the almonds are in small crumbs.
- Transfer the mixture to a medium bowl and stir in the Superfood protein Blend, cinnamon and a pinch of salt.
- Add in the water and apple sauce and beat, with an electric hand mixer, on high speed until a sticky dough forms. Stir in the dried blueberries.
- Drop by 2 Tbsp-sized balls onto the prepared cookie sheet and flatten with a fork until the cookies are about 1/3 inch thick.
- Bake until the edges or just very lightly brown and the tops appear set, about 20-22 minutes. Let cool completely on the pan.
- DEVOUR.