Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops

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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.

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.

I may have eaten three in a row ... hot of the pan.

Yeah, "three"   ;)

Blue Blueberry Oatmeal Cookie/Pancake/Muffin Tops:  [eggless, sugar free, high fiber, GF, vegan]
(makes ~17 cookies)

    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 (GF if you like)
    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, I used St. Dalfour)
    50 drops Stevia Extract**
    1/4 tsp Lemon Flavor

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

Directions:
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.

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!

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!

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!

Cookie/pancake/muffin tops for breakfast?  That can't be a bad thing.

PS:  try out the Pink Berry Cherry Almond version too!