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!
Course Breakfast, Dessert, Snack
Cuisine American
Servings 11
Author FoodFaithFitness
Ingredients
1CupAlmonds140g
1/4CupBetter Body Foods Coconut Sugar
1/2CupBetter Body Foods LivFit Superfood Protein Blend8 Scoops
1tspCinnamon
Pinch of salt
1/2CupWater
2TbspUnsweetened apple sauce
1TbspBetter Body Foods Coconut Oilat room temperature (should be the consistency of softened butter)
1/3CupDried blueberriesroughly 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.