Vegan Blueberry Oat Cookies

Chewy, full of blueberries, oats, and lots of good stuff. These soft-baked cookies do a good job of standing in for breakfast or served up as a healthy snack. 

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In my area blueberries are averaging $4.00 for a pint for organic and non organic. It may sound pricey. When buying food I take into account what I’m willing to spend on other items such as clothes. Would I rather have expensive shoes or healthy food? In a perfect world you could have both. In my world, food is important and I am willing to spend a little more because we spend so much time eating. It might as well be good food.

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When I bake vegan cookies they have always yielded a more chewy cookie. They tend to be more of a muffin texture. I have made some in the past that were crunchy but I used a bit more oil and nuts to give them that crisp texture. 

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These Vegan Blueberry Cookies are chock full of goodness and taste best the first few days. If they make it that long. 

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Makes 20-25 cookies

Ingredients

  • 1/4 cup organic canola oil
  • 1/4 cup agave nectar
  • 2 medium bananas (equal to 1 cup of banana that has been put into a blender and liquified)
  • 2 teaspoons vanilla extract
  • 1 cup organic all-purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup fresh blueberries 

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In a medium bowl, mix together canola oil, agave nectar, bananas, and vanilla extract until combined.
  3. In a large bowl mix together flour, oats, salt, baking soda, and baking powder.
  4. Mix together wet and dry ingredients. Add fresh blueberries. Mix carefully to combine. 
  5. Drop by 1 tablespoon each onto baking sheet, spacing evenly apart and gently press to about 3/4-inch thick.
  6. Bake until slightly browned on edges, about 12 to 15 minutes. Cool on the pan 5 or so minutes, then transfer to wire rack to finish cooling.

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