You know what I despise? Airports.
I love traveling, but airports – I mean, the worst.
OK, that’s not fair. Some are adequately stocked with some sub-par options – anything with a Jamba Juice is A-OK in my book. But usually, you get charged $5 for a bottle of water, they spell your name wrong on your coffee, and there isn’t a vegetable in sight.
However, there is one shining beacon of hope in the Portland airport. Not only does Coffee People have pretty decent coffee and tea – almond milk latte, ftw – they also have something called “The Wonder Muffin.” And that, my friends, is exactly what it is.
I tried and tried to make the gluten-free, vegan blueberry muffin that would live up to the Wonder Muffin title, but, alas, I did not succeed. It seems that recipe is still floating around out there somewhere in the universe, waiting to be discovered. Until then, breakfast cookies.
After one too many failed muffin attempts, I shifted directions and realized the closest thing to a muffin is a breakfast cookie, which is totally doable both vegan and gluten-free!
This recipe is simple, requiring just 1 bowl to prepare! Plus, it’s (vegan) butter-free, vegan, gluten-free, and naturally sweetened. Oh yeah.
These breakfast cookies are the real deal. They’re:
Loaded with oats + fiber
Make this recipe ahead of time to bring along to work or school (or traveling!). They make the perfect light breakfast or snack, are loaded with healthy fiber and protein, and have just over 100 calories per cookie!
If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see your breakfast cookies in action!
- 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (60 ml) water)
- 1 medium to large ripe banana, mashed (~1/2 cup mashed)
- 1/3 cup (82 g) unsweetened applesauce
- 1/2 cup (128 g) almond butter or peanut butter (I mixed both 1/2 + 1/2)
- 1 tsp pure vanilla extract
- 2 Tbsp (30 ml) melted coconut oil
- 3 Tbsp (45 ml) maple syrup or agave nectar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 1/2 cups (135 g) gluten-free rolled oats
- 1/2 cup (55 g) almond meal (finely ground from raw almonds)
- 1/2 cup (45 g) gluten-free oat flour (finely ground from gluten-free oats)
- 3 Tbsp (25 g) chopped walnuts or pecans
- 1/2 cup (80 g) dried blueberries* (or other dried fruit), plus more for topping
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
- Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
- Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
- Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky - that’s good!
- Add walnuts and dried blueberries and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you'll need to bake in two batches).
- Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won't expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
- Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
- Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.