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- 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut sugar - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon cinnamon - 1/4 cup unsweetened applesauce - 1/4 cup almond butter - 1 teaspoon vanilla extract - 3/4 cup fresh blueberries (or frozen, thawed) - 1/4 cup slivered almonds (plus extra for topping) Each ingredient plays a role in making these cookies tasty and nutritious. Almond flour gives a nice texture and a nutty flavor. Rolled oats add fiber and help keep you full. Coconut sugar is a natural sweetener that brings a touch of caramel flavor. Baking soda helps the cookies rise while salt and cinnamon enhance the taste. Applesauce keeps the cookies moist and adds sweetness without extra sugar. Almond butter offers healthy fats and protein, making these cookies a good choice for breakfast. Vanilla extract adds a warm, sweet aroma. Blueberries are juicy and provide antioxidants, while slivered almonds give a nice crunch. - Calories per cookie: About 100 calories - Macronutrient breakdown: - Carbohydrates: 12g - Protein: 3g - Fat: 4g The main ingredients bring several health benefits. Almond flour is gluten-free and rich in vitamin E. Rolled oats help lower cholesterol and improve heart health. Blueberries are known for their high antioxidant content. Almond butter provides protein and healthy fats, which can help keep you energized throughout the day. First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This makes cleanup easy and keeps cookies from sticking. Now, let’s mix the dry ingredients. In a large bowl, combine: - 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut sugar - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon cinnamon Stir these together until they blend well. This is key for even flavor. Next, we’ll combine the wet ingredients. In another bowl, whisk together: - 1/4 cup unsweetened applesauce - 1/4 cup almond butter - 1 teaspoon vanilla extract Whisk until the mix is smooth. This will add moisture and flavor to your cookies. Now, pour the wet mix into the dry ingredients. Stir until just combined. Be careful not to overmix. This keeps your cookies soft. Finally, gently fold in: - 3/4 cup fresh blueberries (or frozen, thawed) - 1/4 cup slivered almonds Fold slowly to avoid breaking the blueberries. For shaping, use a tablespoon or cookie scoop. Form cookie dough balls and place them on the prepared baking sheet. Space them about 2 inches apart. This gives them room to spread. Next, flatten each cookie slightly with your fingers. Then, sprinkle a few extra slivered almonds on top for a nice touch. Now, it’s time to bake! Place the baking sheet in the oven and bake for 12-15 minutes. Look for golden-brown edges. Once done, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Blueberry Almond Breakfast Cookies! - Preventing overmixing: Mix your wet and dry ingredients until just combined. Overmixing makes cookies tough. A gentle touch leads to soft, chewy cookies. - Keeping blueberries intact: Fold in the blueberries gently. This keeps them whole and juicy. Broken blueberries create a mushy texture. - Achieving the ideal texture: Use almond flour for a soft base. The oats add chewiness. Aim for a cookie that’s golden-brown at the edges but soft in the middle. - Best mixing bowls: Use a large, sturdy bowl. A glass or stainless steel bowl works well. This helps you mix without spills. - Cookie scoop vs. tablespoon: A cookie scoop gives you uniform sizes. This ensures even baking. If you don’t have one, a tablespoon works too. - Essential baking sheet features: Choose a heavy-duty baking sheet. Parchment paper helps prevent sticking. This saves you cleanup time and keeps cookies intact. {{image_2}} You might want to make some changes to fit your needs. Here are a few ideas: - Gluten-free options: Use gluten-free rolled oats instead of regular oats. This keeps the cookie safe for those with gluten allergies. Almond flour is already gluten-free, so it works perfectly. - Alternative sweeteners: If you want a different sweetness, try honey or maple syrup. Adjust the wet ingredients slightly if you use these. - Additional mix-ins: You can add more texture by including nuts or seeds. Chia seeds, walnuts, or pumpkin seeds all work well with these cookies. To make your cookies even tastier, consider these options: - Adding spices or extracts: A pinch of nutmeg or some almond extract can boost the flavor. Just a little can make a big difference. - Using different fruits: You can swap blueberries for other fruits. Raspberries or chopped apples can add new flavors and textures. - Vegan modification suggestions: Replace almond butter with a seed butter like sunflower seed butter. Use a flax egg instead of applesauce for a vegan twist. Experimenting with these variations can keep your breakfast cookies exciting and fun! Store your Blueberry Almond Breakfast Cookies in an airtight container. This keeps them fresh. If you want to keep them at room temperature, they last about five days. For longer storage, place them in the fridge. They can stay fresh for up to two weeks in the fridge. To freeze cookies, let them cool completely first. Then, wrap each cookie in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat them, just take out what you need. For freshness, check for any signs of moisture or changes in smell. This helps ensure you enjoy tasty cookies every time. Reheat your cookies to bring back that fresh-baked taste. The best method is using an oven. Preheat it to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This warms them through and keeps them soft. You can also use the microwave. Heat each cookie for about 10-15 seconds. Don’t overdo it, or they will get dry. Enjoy your warm cookies, and feel the deliciousness! Yes, you can use frozen blueberries in these cookies. However, they may change the texture. Frozen blueberries often have more moisture. This can make your cookies a bit wetter. When using frozen blueberries, let them thaw and drain excess juice. This will help keep your cookies from becoming too soggy. You still get the same burst of flavor, just with a slightly different texture. To make these cookies vegan, swap out some ingredients. Use flaxseed meal mixed with water instead of applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. You can also replace almond butter with a nut-free butter. Choose coconut oil instead of butter. These swaps keep the cookies tasty and plant-based. Yes, you can easily make a larger batch. Just double or triple the ingredients based on your needs. When you do this, keep an eye on the baking time. Larger batches may need a bit more time in the oven. Check for doneness by looking for golden-brown edges. If you make many cookies, use multiple baking sheets. This helps them bake evenly. In this article, we explored how to make Blueberry Almond Breakfast Cookies. You learned the key ingredients and their health benefits. We covered step-by-step instructions, tips for perfect cookies, and storage ideas. These cookies are simple, tasty, and healthy. Feel free to get creative with variations. Enjoy baking! Your kitchen is now ready for delicious cookies anytime.

Blueberry Almond Breakfast Cookies

Start your day with delicious Blueberry Almond Breakfast Cookies that are easy to make and packed with flavor! These healthy treats combine almond flour, oats, and fresh blueberries, making them the perfect breakfast or snack. Discover the step-by-step recipe that will have your kitchen buzzing with sweet aromas. Click through to explore these tasty cookies and elevate your morning routine!
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Ingredients
  

1 cup almond flour

1/2 cup rolled oats

1/4 cup coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup unsweetened applesauce

1/4 cup almond butter

1 teaspoon vanilla extract

3/4 cup fresh blueberries (or frozen, thawed)

1/4 cup slivered almonds (plus extra 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 the almond flour, rolled oats, coconut sugar, baking soda, salt, and cinnamon. Mix well until all dry ingredients are thoroughly combined.

      In a separate bowl, whisk together the applesauce, almond butter, and vanilla extract until smooth.

        Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.

          Gently fold in the blueberries and slivered almonds, taking care to not break the blueberries.

            Using a tablespoon or cookie scoop, form cookie dough balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten each cookie slightly using your fingers, and sprinkle a few extra slivered almonds on top for garnish.

                Bake in the preheated oven for 12-15 minutes, or until the cookies are golden-brown around the edges.

                  Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies