Vegan Blueberry Breakfast Cookies (Paleo, Gluten-Free, Keto)

Vegan Blueberry Cookies are a wholesome and hearty breakfast option loaded with fresh blueberries and secretly healthy! Made with either oatmeal or almond flour, this vegan breakfast cookie recipe comes with a keto and paleo option.

Ingredients

For the vegan/gluten-free option

• 2 cups rolled oats gluten-free, if needed
• 2 large mashed bananas
• 1/2 cup peanut butter
• 1/4 cup blueberries

For the paleo/keto option

• 1 cup blanched almond flour
• 1/2 tsp baking soda
• 3/4 cup shredded unsweetened coconut
• 1/4-1/2 cup pumpkin * See notes
• 1/4 cup coconut oil
• 1/4 cup keto maple syrup
• 1/4 cup blueberries

For the streusel crumb topping

• 1 batch Streusel topping

Instructions

For the vegan/gluten-free option

1. Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside. 
2. Prepare your streusel topping as directed. In a large mixing bowl, combine all your ingredients, except for your blueberries, and mix well.
3. Form 8 large balls of cookie dough and place on the lined tray. Press each ball into a cookie shape. Top each cookie with the blueberries, before pouring the crumb topping over them. 
4. Bake the blueberry breakfast cookies for 16-20 minutes, or until golden on the edges and just cooked in the center. 
5. Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely. 

For the paleo/keto option

1. Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
2. .............................................
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