Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops
I’m terrible at making cookies.  Just.  Terrible.
They’re either too dry or too gooey.  They either rise too high or spread like a puddle.  They either burn to a crisp or don’t cook through at all.
However, with these “cookies” I’m happy with “in the middle” results.
Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops

As these baked away in the oven, a fragrant blueberry aroma spread throughout the kitchen.  I was so excited to try them, but all I could do was stare through the oven window.  Things were looking up, they weren’t spreading like goo, they weren’t burning around the edges, and thankfully, they didn’t explode (I have bad luck in the kitchen sometimes…)

Once the cookies looked ready I peeled my forehead off the oven window and brought them out.  I tried to let them cool on the counter, but I could only wait so long…  I dived right in and picked one up.  Ehhhhh, it’s muffin-y!  *makes a sad face*  I took a bite.

Oh.  My.  Gosh.  Amazing!  Like a blueberry muffin but sweeter, dense and soooo much better.

Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops
I may have eaten three in a row … hot of the pan.
Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops
Yeah, “three”   ;)

Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops

Yield: ~17 cookies

Ingredients

  • 1/2 cup Unsweetened Almond Milk
  • 26g (1/4 cup) Ground Flaxseed
  • 144g (1.5 cups) Old Fashioned Rolled Oats, blended to a coarse flour
  • 96g (1 cup) Old Fashioned Rolled Oats, left whole
  • 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
  • 1/4 tsp Salt
  • 56g (1/4 cup) Walnut Oil (or any other neutral oil)
  • one 10oz jar (3/4 cup) Blueberry Fruit Spread (100% fruit)
  • 50 drops Stevia Extract**
  • 1/4 tsp Lemon Flavor

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line 2-3 large baking pans with parchment paper, set aside.
  2. In a small microwave-safe bowl, microwave the almond milk for about 20 seconds, or until warm, then stir the flax and set aside to gel up.
  3. In a medium-sized mixing bowl, whisk together the oat flour, oats, erythritol and salt, set aside.
  4. In a separate mixing bowl, whisk together the oil, jam, stevia and lemon flavor. Whisk in the flax gel.
  5. Fold the dry ingredients into the wet (it should be somewhat runny, not as thin as cake batter but not as thick as cookie dough). Spoon the mixture and drop onto the parchment paper (I used the spoon to help make circle shapes) and bake for 12-15 minutes (depends on size of cookies), or until the tops of the cookies are no longer shiny.

Notes

**I like sweet cookies so I added this. Reduce/add to taste, or omit if you don't want sweet cookies

I like these best warm, especially when they're cooling from the oven ;) but I did wrap some overnight with parchment paper between each cookie so they wouldn't stick together and they were just as good the next day!

This recipe is: eggless, sugar free, high fiber, gluten free, vegan!

http://dessertswithbenefits.com/blue-blueberry-oatmeal-cookiepancakemuffin-tops/

Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops
Maybe I’m just weird, but I really liked the texture of these.  They really did have the textures of cookies, pancakes and muffins all together.  My mother wasn’t a fan since she likes thin and crispy cookies… she also hates pancakes so I guess that explains it, but I loved these.  Anyways, enough talk from me, here’s the nutrition label!
Healthy Dessert Blog
I’m pretty happy with a 130-calorie cookie/pancake/muffin top thing!  In comparison, these have about half the calories/fat than storebought cookies, with double the fiber/protein.
Because the cookies I made were quite big, I made a quick and simple breakfast out of them by sandwiching two together with some raw almond butter in between.  Because the almond butter is paired with the oats in the cookies, the snack turns into a complete-protein meal.  This sandwich of mine was actually pretty filling, I would definitely recommend it.  You can use any nut butter you like, or maybe even add some banana slices in between too!
Healthy Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops
Cookie/pancake/muffin tops for breakfast?  That can’t be a bad thing.
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Labels: Blueberry, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, High-Fiber, Lemon, Nutrition-Label, Oats, Sugar-Free, Vegan

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Comments (5)

  1. Kylee: June 21, 2012

    Hmm just made these and they are not really at all runny, in fact mine stayed cookie shaped! But they look good so far!!

  2. Jessica: June 21, 2012

    They didn’t spread? Hmmm… well, I guess the main thing is that they taste good. I hope you like them as much as I did (unlike my mother) ;)

  3. Jenny D: June 26, 2012

    I made these and absolutely love them! My batter wasn’t runny either. It was more wet than a regular cookie dough and still not like a muffin batter but held its shape. I don’t use Stevia so I left that out so maybe that is the difference. I used Cherry Polaner fruit jam and I use coconut palm sugar in place of Erythritol. They were very sweet so next time I will reduce to half a cup in not eliminate the extra sweetener all together. Maybe it was just the jam I used!

    These are very good, though! I tried them this morning with peanut butter sandwiched between two cookies. Heaven!

  4. Jessica: June 26, 2012

    I’m so glad you liked them! I guess the jam used makes a difference in the overall texture, but cherry sounds AWESOME so I’m definitely going to use that the next time I bake these. And I’m also going to make that PB sandwich :)

  5. Douglass Stanback: February 20, 2013

    I simply want to say I am just new to blogs and absolutely liked your blog. Likely I’m planning to bookmark your site . You really come with wonderful articles. Bless you for sharing with us your blog site.

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