Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.

So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).

But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.

The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.

But back to the baked goods hand: these are basically pancakes/muffin tops in cookie form due to a lack of other equipment available in my apartment. I had muffins in mind, but presently lack a muffin tin, so here we are.

I used some random pancake mix I had taking up space on my shelf. It’s not that I don’t love pancakes (I do), but I just usually feel silly making pancakes for myself unless I have others to share with. This is completely absurd and silly and I am worthy of pancakes but for some reason I feel like pancakes always seem too fancy for flying solo.

Anyways, here we are with pancake-mix cookie things. If you don’t have almond butter, go ahead and use melted non-dairy butter, coconut oil, or vegetable oil. All will work swimmingly.

These are perfect not-too-sweet mid-morning snacks. If you want them a bit sweeter add a tablespoon or two of maple syrup, agave, sugar or honey. I’m fine and dandy with them smothered in almond butter and/or some homemade chia seed jam.

Now it’s back to work for this sad old grad student. But at least this time, I have muffin cookie things! Hooray!

Oatmeal Almond Butter Blueberry Pancake Cookies

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Servings: about 12 cookies

Ingredients:

1 1/2 cups whole-wheat pancake or waffle mix

1/2 cup rolled oats

2 tablespoons almond butter (or softened non-dairy butter, coconut oil, or vegetable oil)

1 1/4 cup non-dairy milk

1 tablespoon chia or flax seeds + 3 tablespoons water

1/2 cup frozen or fresh blueberries

Method:

Preheat oven to 350°F. Prepare baking sheet with silicone mat or parchment paper. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes. Combine pancake mix, almond butter, rolled oats, non-dairy milk, chia seeds/flax, and fresh or frozen blueberries and mix until just combine. Spoon about 2 tablespoons batter (it will be thinner than normal cookie dough) onto prepared sheet, leaving a few inches between each cookie. Bake for 10-12 minutes until golden and fluffy. Enjoy!

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