Blueberry Peanut Cookies

I already made healthy vegan cookies a couple times but they never turned out as good as these ones! These cookies are glutenfree (if you use glutenfree oats), refined sugar free, oilfree and super yummy! I was really surprised how fluffy and soft they turned out. And who doesn’t like the combo of blueberries and peanut butter? 😀 By the way if you don’t like mom liked these cookies even though she hates bananas 😉



  • 1 large ripe banana
  • 2tbsp peanutbutter
  • 1tbsp maple syrup
  • 50ml rice milk (any plantmilk)
  • 70g (frozen) blueberries


  • 80g quick oats (or oat flour)
  • 30g buchwheat (or buckwheat flour)
  • 2tbsp flaxseed (or ground flaxseed)
  • 2tbsp vegan protein powder (optional)
  • 1tsp baking powder


  1. Measure the ingredients, prepare a baking tray with baking sheet and preheat the oven to 200°C / 392°F.
  2. Blend the oats, buckwheat and flaxseed in your highspeed blender to flour. Transfer the mixture into a bowl and add the protein powder and baking powder.
  3. In a second bowl mash the banana with a fork and add peanut butter, maple syrup and rice milk. Stir everything together. (you can use your blender as well)
  4. Add the wet mixture to the dry mixture, stir until everything is roughly combined and add the blueberries.
  5. Keep stirring or kneed the dough with your hands and then form cookies and place them on your baking sheet.
  6. Bake the cookies for 15 minutes at 200°C / 392°F.

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