Allergy-Friendly Blueberry Chia Vanilla Breakfast Cookies
- Yield: 9-12 cookies 1x
Ingredients
Scale
- 2 cups quick oats
- 2 scoops Vital Proteins Vanilla Collagen Powder
- 1/2 cup gluten free flour
- 1/4 teaspoon baking soda
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup + 1 tablespoon coconut milk (you can sub for almond milk if desired)
- 2 tablespoons chia seeds combined with 6 tablespoons + 1 teaspoon water
- 3/4 cup dried blueberries
Instructions
- Preheat oven to 350 degrees
- In a small bowl, combine the chia seeds and water. Let sit at 5-10 minute to let the chia seeds soak up the water. This will be your egg replacement
- In a large bowl, combine the oats, collagen powder, flour, and baking soda
- Add the maple syrup, coconut oil, vanilla extract, milk, and chia egg mixture. Mix until combined
- Fold in the dried blueberries (you can use fresh blueberries, these will bake into the cookie differently, causing the blueberries to be more ‘wet’ in the cookie rather than the dried blueberries, which bake cleaner)
- Using wet hands, take roughly 1/3 cup of the mix and mold into cookies. Place on a parchment-lined or greased baking sheet
- Bake for 20-25 minutes