Healthy Blueberry Muffin Top Cookies

These Blueberry Muffin Top Cookies are soft and cakey, like a muffin, but flatter, like a cookie! Made with fresh blueberries and wholesome ingredients, you’ll love them for breakfast or as a healthy sweet treat. Vegan and Gluten-Free; Nut-Free Option.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 22

Total Time 32

Servings people

Calories 244kcal

Author Caitlin Shoemaker

Ingredients

1/2 cup unsweetened apple sauce
1/4 cup maple syrup (or sub agave)
1/4 cup almond butter*
1 teaspoon vanilla extract optional
1 cup oat flour* gluten-free if needed
1/2 cup almond flour*
1 tablespoon ground flax seed
1 tablespoon baking powder
1/2 teaspoon cinnamon optional
1/4 teaspoon kosher salt
1 cup rolled oats gluten-free if needed
1 1/2 cup fresh blueberries

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Pat your blueberries dry with a clean kitchen towel of paper towels if you have just washed them
Wet Ingredients: Add the applesauce, maple syrup, almond butter, and vanilla (if using) to a large mixing bowl. Use a whisk to mix well, until the almond butter and applesauce are evenly combined.
Dry Ingredients: Add the oat flour, almond flour, ground flax, baking powder, cinnamon (if using), and salt to the bowl and mix well, until a thick batter forms. Add the rolled oats and blueberries and use the spatula to gently fold them into the batter, until combined.
Form “Muffin Tops”: Use either a 1/3 cup cookie scoop or 1/3 measuring cup and spatula to scoop a heaping 1/3 cup “cookie” out of the batter, then place it on the prepared baking sheet without flattening it. Repeat with the remaining batter; you should have 8 medium cookies. (Tip: the cookie scoop makes the best muffin-like balls, but you can also use slightly damp fingers to re-shape your cookies if you use the measuring cup method instead)
Bake: Bake in the middle rack of the oven for 22 to 25 minutes, until the cookies have spread and the outer edges of the cookies are just slightly brown.
Cool: Remove from the oven and let the cookies rest on the baking sheet for 20 minutes, to firm up. Then, use a firm spatula to transfer them to a wire rack and let cool completely.
Serve & Store: Serve immediately, or store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months and thaw when the craving strikes :) Reheat thawed cookies in the toaster oven for a few minutes for the best crispy edges and texture!

Video

Notes

Almond Butter: You can replace the almond butter with another nut or seed butter, just keep in mind the one you choose will affect the final flavor of the cookies.
Oat Flour: Blend 1 cup of quick-cooking or rolled oats in a high-speed blender for 45 seconds to make oat flour, or use store-bought oat flour Almond Flour: you can replace the almond flour with an additional 1/4 cup oat flour. The cookies will be slightly less fluffy, but still delicious!
Low Sugar Option: Omit the maple syrup and use an extra 1/4 cup of applesauce to make this recipe completely added sugar free Nut-Free Option: use 1/4 cup oat flour in place of the almond flour, and use sunflower seed butter or tahini in place of the almond butter.
Frozen Blueberries: You can also make this recipe with frozen blueberries, but I recommend adding them to the batter completely frozen. Their juices will bleed more into the batter and in the oven, which may discolor the cookie batter slightly.

Nutrition