Estes Biscoitos de Aveia com Mirtilo are simple, healthy vegan cookies for a delicious quick on-the-go breakfast.
I love oatmeal cookies of all kinds because they supercharge the classic cookies into a recipe that can be used for breakfast or after a workout. Oatmeal cookies such as Biscoitos de aveia com banana e manteiga de amendoim, Biscoitos de Aveia Proteicos, ou Biscoitos de aveia com farinha de coco are fantastic healthy snacks.
I had never made a version with just blueberries. The simplicity of the combination is refreshing and very tasty. You need to try them!
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Biscoitos de Aveia com Mirtilo
These Blueberry Oatmeal Cookies are simple, healthy vegan cookies for a delicious quick on-the-go breakfast.
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Dose: 6 bolinhos
Calorias: 212.2 kcal
Ingredientes
- 1 grande Banana - 1/2 cup mashed banana
- ¼ xícara Manteiga de amendoim (sem sal) - ou manteiga de amêndoa
- 1 colher de chá de extrato de baunilha
- 1 ¼ xícara Aveia em flocos tradicional - ou aveia instantânea
- ¼ colher de chá Canela
- 3 colheres de sopa Gotas de chocolate amargo sem lactose
- ⅓ xícara Mirtilo
Opcional
- 2 colheres de sopa Maple Syrup
Instruções
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil paper with coconut oil. Set aside.
- In a large bowl, mix mashed banana, peanut butter, vanilla, and maple syrup, if used.
- Stir in oats, cinnamon, and chocolate chips.
- Fold in blueberries and stir gently to avoid breaking the berries.
- Use an ice cream scoop to form 6 cookie dough balls. If you used rolled oats, the batter is not sticking as well together as if you use instant oats, so make sure you wet your hands to pack the cookie batter.
- Place the cookie batter on the baking sheet, and use a wet hand to press down the ingredients in a round cookie shape.
- Bake in the center rack of the oven for 15-20 minutes or until the sides are golden brown.
- Cool the cookies down 10 minutes on the cookie sheet, don't touch the cookies, they firm up as they cool down.
- Gently slide a spatula under the cookies and transfer them to a cooling rack to firm up completely.
- Store cookies in a cookie jar in the fridge for up to 3-4 days. Freeze in zip-lock bags for up to 3 months.
Nutrição
Servindo: 1biscoito | Calorias: 212.2kcal | Carboidratos: 28.5g | Proteína: 5.4g | Gordura: 9.8g | Gordura saturada: 3.2g | Gordura poliinsaturada: 1.8g | Gordura monoinsaturada: 4.1g | Sódio: 48.5mg | Potássio: 225.5mg | Fibra: 3.8g | Açúcar: 11.4g | Vitamina A: 19.2IU | Vitamina C: 2.8mg | Cálcio: 23.8mg | Ferro: 1mg | Magnésio: 49.6mg | Fósforo: 111.7mg | Zinco: 1mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
Making these cookies is easy as pie. It only takes 7 of the most basic ingredients and less than 10 minutes of prep.
- Banana – Peel and mash the bananas before measuring 1/2 cup. The ripeness of the bananas will affect the sweetness of the cookies. Choose them very ripe with dark spots for the sweetest cookies.
- Manteiga de amendoim – or any other nut butter such as almond butter. Make sure to use natural nut butter with no more than nuts and salt as ingredients.
- de extrato de baunilha – para dar sabor.
- Old-fashioned Rolled Oats – or quick oats. Choose certified gluten-free oats if you can’t tolerate gluten.
- Canela – Cinnamon and bananas are a top match!
- Chips de chocolate amargo – I use dairy-free chocolate chips.
- Mirtilos – fresh is preferable.
How To Make Blueberry Oatmeal Cookies
- Before starting the cookie batter, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Oil the parchment paper with a small amount of coconut oil to make it easier to take the cookies off. Set it aside.
- Mix the mashed banana, natural peanut butter, vanilla extract, and maple syrup in a large mixing bowl.
- Stir in the rolled oats, cinnamon, and vegan dark chocolate chips.
- Fold in blueberries and incorporate them gently to avoid breaking the berries.
- Use an ice cream scoop or a large cookie scoop to form 6 cookie dough balls.
- Place the blueberry oatmeal cookie dough balls on the baking sheet, and use your wet hands to press down the ingredients in a round cookie shape.
- The cookies won’t expand much in the oven, so give them the shape you want.
- Bake the blueberry oatmeal cookies in the center rack of the oven for 15 to 20 minutes at 350°F (180°C) or until the sides are golden brown.
- Let the cookies cool down for 10 minutes on the cookie sheet without touching them as they firm up while cooling down.
- Then, gently slide a flat spatula under the cookies and transfer them to a wire rack to completely firm up.
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Fabulous ! Thank you
I am very happy you love them too!
thank you looking forward to starting your recipe soon
Yum, very tasty cookies, thankyou. Would they be low fodmap please?
Thank you! Blueberries are high FODMAP fruits, so you’d need to remove them and you’d have to use unripe bananas (ripe bananas are high FODMAP). Oats, peanut butter, maple syrup are fine.