Welcome to VeganMoFo 2013! This year, I’m focusing on seasonal fruits–basically, any fruit that’s in season in Maryland in September. My first recipe is a bit of a cheat, though. I used dried wild blueberries instead of fresh, but you can substitute fresh wild blueberries if you like.
It’s amusing that slapping the word “breakfast” in front of any kind of baked good automatically lends it an air of healthiness. A cake is usually a sugary treat one consumes at a celebration, but call it a “breakfast cake” and you’ve got the green light to go to town on it at 10:00 in the morning.
Same thing goes for these cookies. A big ol’ scoop of rolled oats, a couple tablespoons of flax, and blueberries + banana make these puffy cookies A-okay for a quick on-the-go breakfast option.
So on this first day of VeganMoFo 2013, why don’t you bake up a big ol’ batch of oatmeal cookies, brew a pot of coffee, and call it breakfast? It’s Sunday. You deserve it.
Blueberry-Oatmeal Breakfast Cookies
- 2 T ground flaxseed + 6 TB warm water
- 1 C unbleached all purpose flour
- ½ C whole-wheat flour
- 1 t baking soda
- Scant ½ t salt
- ½ t cinnamon
- Dash nutmeg
- 1 medium-sized very ripe banana
- 2 T coconut oil, softened or melted
- ½ C dark brown sugar
- ⅔ C nondairy milk of choice
- 1 ½ C rolled oats (I like Bob’s Red Mill Rolled Oats)
- Heaping ⅓ C dried wild blueberries
- ⅓ C walnut pieces (optional)
Preheat oven to 350˚F. Lightly grease a cookie sheet and set aside. (You could also use parchment paper.)
In a medium-sized bowl, whisk together the ground flax and warm water and set aside.
In a large bowl, mix together all the dry ingredients except the oats, blueberries, and nuts.
Add the banana to the bowl with the flax mixture and mash it well. The flax and banana mixture should be thick and goopy. Add the oil, sugar, and milk to the wet mixture and stir well to combine.
Make a well in the bowl with the dry ingredients and add the wet to the dry. Stir to combine, then fold in the oats, blueberries, and walnuts if you’re using them. The dough should be thick and a little sticky. Drop heaping, rounded spoonfuls of dough onto the prepared cookie sheets and bake for 12-15 minutes, depending on your oven.
Disclaimer: This post contains affiliate links. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies to help cover hosting costs.