No-Bake Blueberry Breakfast Cookies
No-Bake Blueberry Breakfast Cookies
Servings: 12 Servings
Calories: 251kcal
Ingredients
- 1 cup gluten-free rolled oats
- ¾ cup dried blueberries
- ½ cup unsweetened shredded coconut
- ¼ cup hulled hemp seeds
- ¼ cup chia seeds
- 1 teaspoon ground cinnamon
- Pinch of salt
- ¾ cup unsweetened almond butter or cashew butter
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 2 tablespoons lucuma powder
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the oats, blueberries, coconut, hemp seeds, chia seeds, cinnamon, and salt.
- In a small saucepan over low heat, combine the nut butter, maple syrup, and almond milk. Make sure the mixture doesn’t boil. Just warm it enough to yield a smooth mixture. Turn off the heat and whisk in the lucuma powder and vanilla until smooth. Pour the nut butter mixture over the dry ingredients. Stir well to combine.
- Line a baking sheet with parchment paper. Using a large cookie scoop, scoop the dough onto the sheet. With wet hands, flatten each mound into a round disk. Freeze for several hours until firm, then transfer to an airtight container and keep refrigerated. Wrap cookies individually for an easy grab-and-go breakfast.
Nutrition
Nutrition Facts
No-Bake Blueberry Breakfast Cookies
Amount Per Serving
Calories 251
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Sodium 14mg1%
Potassium 262mg7%
Carbohydrates 26g9%
Fiber 5g20%
Sugar 10g11%
Protein 6g12%
Vitamin A 20IU0%
Calcium 62mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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