Blueberry Muffin Protein Cookie Recipe
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Blueberry Muffin Protein Cookie Recipe
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Snack, Vegan, Vegetarian
Author:
Arshad Bahl
Servings
4
Cook Time
30 minutes
Perfect on the go breakfast for adults and kids (school safe and nut-free!)
Here's a quick video of the recipe!
Ingredients
- 2 batches Chia eggs (2 Tbsp or 14 g chia seeds + 5 Tbsp or 60 ml water as original recipe is written)
- 1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
- 1/3 cup unsweetened applesauce
- 1/2 cup sunflower seed butter
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch sea salt
- 2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour (finely ground from gluten-free oats)
- 3 Tbsp chopped pumpkin seeds or sunflower seeds
- 1/2 cup dried blueberries
Directions
- Preheat the oven to 350 degrees F (176 C).
- In a large bowl, combine chia seed 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 sunflower seed butter, vanilla, melted coconut oil, maple syrup, baking powder, baking soda, and salt and whisk thoroughly.
- Add oats and oat flour and mix well until just combined.
- Add pumpkin seeds and dried blueberries and stir until just combined. Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet
- Use a Tablespoon, small spoon, 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.