Blueberry Muffin Breakfast Cookies
These hearty cookies are packed with fiber and protein from ingredients like oats, banana, and peanut butter to fill you up and get you going in the morning. Frozen wild blueberries and a lemon drizzle add the perfect finishing touches. Plus, they’re vegan and gluten free, and made all in one bowl!
Preheat oven to 350°F. In a large bowl, combine ground flaxseed and water and let rest for 5 minutes. Mash in the bananas until well combined. Then add applesauce and mix well. Add nut butter, vanilla, melted coconut oil, maple syrup/agave nectar, baking powder, baking soda, salt, and lemon zest and whisk thoroughly. Add oats, almond meal, and oat flour and mix well. The batter will look a little wet and sticky. Add walnuts and frozen/dried blueberries and stir until just combined. Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet. Scoop batter onto 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 close together.
Bake for 14-15 minutes or until the cookies are slightly browned. Let rest on baking sheet for 3 minutes before transferring to a cooling rack. Whisk powdered sugar, maple sugar (if using), and lemon juice in a small bowl, adding more sugar/juice as needed to achieve a drizzling consistency. Drizzle icing over cooled cookies.