Recipe of the Week: Blueberry Muffin Breakfast Cookies

Breakfast was on my mind this week. Quick breakfast. Between commuting, travel, family, etc., breakfast is a luxury many of us forgo. I know I do. Soooo, wouldn't it be great to have a breakfast that you can eat rather quickly or take on the road with you? Sure it would! And we all know that sometimes that means that super-fatty, high-calorie, ultra-salty, and (let's be honest here) not very tasty stuff you might pick up at a fast-food place. And, by the way, I was also looking for one that doesn't take forever to make. C'mon world...give us a better alternative! 

So, I went in search of just such a thing. And, lo-and-behold, I found one! And I had to make Blueberry Muffin Breakfast Cookies from Minimalist Baker this week's Recipe of the Week.

Listen to this! It's gluten-free, vegan, uses ONE bowl, 177 calories, 6.3g Fat, 1.7g Saturated fat. Not bad for something soooo good, right? I GUARANTEE it's way better than anything you'll find out there in the world!

This recipe uses an "eggy" mixture made from flaxseed meal and water. This is something I was not familiar with, but I'm very glad that I am now. It's about a 15 minute prep time to mix, rest, and refrigerate the batter. Then it's just a matter of forming the cookies on baking sheets and baking for about 15 minutes and cooling for about three minutes before transferring to a cooling rack to cool completely. Pretty easy, huh?

The recipe calls for baking in two batches of twelve cookies (because it makes twenty-four cookies total). Another alternative that you might try is to use your oven's convection bake option. The air should circulate and bake them all evenly. (If you want to learn a little more about that idea, check out my blog post: Don't Be Scared of Your Convection Oven) Just an thought to speed things up a bit. Store in an airtight container for a few days or freeze for up to a month.

Are you familiar with the Minimalist Baker blog yet? If not, you should be. It's a great site focused on simple cooking; something we too often get away from. And I love the "guardrails" they place around their recipes. The recipes must "either require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. Most are plant-based and gluten-free as well." John and Dana purposely keep things simple, yet delicious. A great combination. You can learn more about their story here:

"So, that's this week's wonderful Recipe of the Week! A tasty, healthy, quick way to get your day started right. And could you grab one for a snack? Sure! I won't tell. Promise. ;)