This recipe is an absolute family favorite!
Healthy, filling, low in sugar and packed with whole, nutrient dense ingredients, this delcicious breakfast cookie from Vegetarian Gastromony is a cookie I can really get behind!
Best of all, this powerhouse of a cookie is free of gluten (we use gluten free oats), soy, egg, dairy and corn, meaning it’s free of ingredients that commonly trigger food intolerances and inflammation.
Don’t like blueberries? No problem: You can customize this recipe with different add-ins: Raspberries, strawberries, blackberries, extra dark chocolate chips, nuts + seeds….
I follow the recipe from Vegetarian Gastromony as written, making a few personal tweaks as I go:
1) I use 2 Tbs. of coconut oil, rather than 3.
2) I add an extra Tbs. of freshly ground flax meal to the batter for extra fiber and healthy fats.
3) I use only 2 Tbs. of maple syrup, rather than 1/4 cup. I find that 2 Tbs. of maple syrup, with the ripe banana and apple sauce, adds enough sweetness, while also keeping the batter easy to work with and moist.
Hope you check out this and other delicious vegan recipes from @vegetariangastromomy.
Happy Eating!
xo, Lisa