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To make these tasty blueberry almond breakfast cookies, you will need: - 1 cup rolled oats - 1/2 cup almond flour - 1/2 cup whole wheat flour - 1/3 cup brown sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/3 cup almond butter - 1/4 cup honey or maple syrup - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - 1/4 cup sliced almonds (for topping) You can easily swap some ingredients if needed: - Almond flour: Use all-purpose flour or oat flour for a different taste. - Brown sugar: You can use coconut sugar for a lower glycemic option. - Almond butter: Peanut butter works well and gives a rich flavor. - Honey or maple syrup: Agave syrup is a great vegan substitute. - Egg: Use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option. Each cookie offers a balanced mix of nutrients. Here is a rough estimate per cookie: - Calories: 120 - Protein: 3g - Carbohydrates: 18g - Fiber: 2g - Sugar: 5g - Fat: 5g These cookies are a great way to start your day or enjoy as a snack. They pack wholesome ingredients to keep you fueled! To start making your blueberry almond breakfast cookies, gather all your ingredients. You will need rolled oats, almond flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, almond butter, honey or maple syrup, a large egg, vanilla extract, blueberries, and sliced almonds. Make sure to measure everything out before you begin. This helps keep the process smooth and fun. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. 2. In a large bowl, mix the rolled oats, almond flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir well until you see no lumps. 3. In another bowl, whisk the almond butter, honey or maple syrup, egg, and vanilla extract. Keep whisking until it is smooth. 4. Pour the wet mix into the dry mix. Stir until everything is combined. Be sure there are no dry spots left. 5. Gently fold in your blueberries. Try not to crush them; we want them whole. 6. Use a tablespoon to scoop the dough onto your prepared baking sheet. Space each scoop 2 inches apart. This allows them room to spread. 7. Flatten each scoop a little. This helps them bake evenly. 8. Sprinkle sliced almonds on top of each cookie for added crunch. 9. Bake for 12-15 minutes. You want the edges to be lightly golden. 10. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. - Make sure your oven is fully preheated. This helps cookies bake evenly. - Use fresh blueberries if you can. They add bright flavor. - Do not overmix the dough after adding blueberries. This helps keep them intact. - Monitor baking time closely. Every oven is different, so check for doneness early. - For added sweetness, drizzle honey on top before serving. To keep your cookies fresh, store them in an airtight container. You can use a cookie jar or a plastic bag. Place a piece of bread in the container. This simple trick helps keep the cookies soft. The bread adds moisture, so your cookies stay chewy and delicious. For soft cookies, do not overbake them. Take them out when the edges are light brown. They will continue to cook on the baking sheet. You can also use almond butter in place of some butter. This keeps the cookies moist and adds great flavor. Mixing in blueberries gently also helps keep them soft. To make these cookies more ADA-friendly, consider using gluten-free oats and flour. You can swap almond flour for a nut-free option like sunflower seed flour. Using honey or maple syrup is a good choice for natural sweetness. Always check labels to ensure all ingredients suit your dietary needs. {{image_2}} To make gluten-free blueberry almond breakfast cookies, swap out the whole wheat flour. Use a gluten-free flour blend instead. Make sure the oats are labeled gluten-free as well. This change keeps the cookies tasty and safe for those with gluten sensitivities. You can boost your cookies with fun add-ins. Try adding 1/4 cup of chopped nuts, such as walnuts or pecans. Chocolate chips are another great option. Use dark chocolate chips for a rich flavor. Mix and match to find your favorite combination! Want to spice things up? Add 1/4 teaspoon of nutmeg for warmth. You can also mix in a pinch of ginger for a zingy touch. For a sweet twist, consider adding 1/2 teaspoon of almond extract. These small changes can create unique flavors that delight. To keep your blueberry almond breakfast cookies fresh, store them in an airtight container. This helps keep moisture out and prevents them from getting stale. Place a piece of wax paper between layers if you stack them. You can also add a slice of bread in the container. The bread keeps cookies soft by adding moisture. When stored properly, these cookies can last about a week at room temperature. If you want them to last longer, consider refrigeration. In the fridge, they stay good for about two weeks. Just remember to bring them to room temperature before enjoying. To freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer them to a zip-top bag. You can freeze them for up to three months. When you're ready to eat, just thaw them at room temperature or warm them in the oven. Enjoy your cookies fresh anytime! Yes, you can use frozen blueberries. They work great in this recipe. Just add them straight from the freezer. This way, you won’t have to thaw them, which can make them mushy. Frozen blueberries are often picked at their peak ripeness, so they taste just as good. To make these cookies healthier, try these tips: - Use less sugar. Reduce brown sugar by a few tablespoons. - Swap honey for a natural sweetener like agave or stevia. - Use whole grain flour instead of white flour. - Add seeds like chia or flax for added fiber and nutrients. - Replace almond butter with a nut or seed butter that has no added sugar. If you need a substitute for almond butter, try these options: - Peanut butter works well and adds a different flavor. - Sunflower seed butter is a great nut-free choice. - Cashew butter has a creamy texture and mild taste. - You can even use soy nut butter if you want a nut-free option. Each of these will change the taste a bit, so choose what you like best. In this post, we explored cookie-making from ingredients to storage tips. I shared a full list of ingredients, key substitutions, and nutritional info. You learned step-by-step baking instructions, along with tips for soft cookies and ADA-friendly options. We discussed variations, like gluten-free versions and flavorful add-ins. Finally, I covered storage practices to keep your cookies fresh. Now, you have the tools to bake perfect cookies. Enjoy experimenting with flavors and techniques. Your cookie journey starts now!

Blueberry Almond Breakfast Cookies

Start your day off right with these delicious Blueberry Almond Breakfast Cookies! Packed with wholesome ingredients like oats and almond flour, these cookies are perfect for a quick breakfast or a midday snack. Easy to make in just 30 minutes, they're full of flavor and nutrition. Click through to discover the full recipe and enjoy a tasty way to boost your morning routine! Don’t miss out on this delightful addition to your breakfast table!
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Ingredients
  

1 cup rolled oats

1/2 cup almond flour

1/2 cup whole wheat flour

1/3 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup almond butter

1/4 cup honey or maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1/4 cup sliced almonds (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine rolled oats, almond flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix well until the dry ingredients are evenly distributed.

      In another bowl, whisk together the almond butter, honey (or maple syrup), egg, and vanilla extract until smooth and well blended.

        Pour the wet ingredients into the dry ingredients and mix until combined, ensuring there are no dry patches. Gently fold in the blueberries, being careful not to crush them.

          Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly to help them spread during baking.

            Sprinkle the sliced almonds on top of each cookie for added crunch and flavor.

              Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

                Once done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                    - Presentation Tips: Serve the cookies on a beautiful platter, drizzled with a touch of honey if desired, and accompanied by a bowl of fresh blueberries for a colorful breakfast spread. Enjoy with your favorite morning beverage!