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- 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 ground cinnamon - 1/3 cup almond butter - 1/4 cup honey or pure maple syrup - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - 1/4 cup sliced almonds Each ingredient plays a key role in the taste and texture of these cookies. The rolled oats give a hearty base. Almond flour adds a nice nutty flavor and keeps the cookies moist. Whole wheat flour adds more fiber. Brown sugar provides sweetness and a hint of caramel. The baking powder and baking soda work together to help the cookies rise. Salt enhances the flavors, while ground cinnamon adds warmth. Almond butter brings creaminess and a rich taste. Honey or maple syrup adds natural sweetness. The egg binds everything together, keeping the cookies chewy. Vanilla extract adds depth to the flavor. Blueberries burst with juice, making each bite fresh. Finally, sliced almonds on top offer a delightful crunch. - Preheat oven to 350°F (175°C) - Line a baking sheet with parchment paper Start by preheating your oven. Set it to 350°F (175°C). This step ensures the cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This helps keep the cookies from sticking. - Mix oats, almond flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon In a large bowl, mix together the dry ingredients. Add 1 cup of rolled oats, 1/2 cup of almond flour, and 1/2 cup of whole wheat flour. Then, add 1/3 cup of brown sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Don’t forget 1/2 teaspoon of salt and 1/2 teaspoon of ground cinnamon. Stir well to combine. This mix gives your cookies texture and flavor. - Whisk together almond butter, honey (or maple syrup), egg, and vanilla extract In a separate bowl, whisk the wet ingredients. Combine 1/3 cup of almond butter with 1/4 cup of honey or maple syrup. Crack in 1 large egg and add 1 teaspoon of vanilla extract. Mix until smooth. This blend adds moisture and sweetness to your cookies. - Mix wet and dry ingredients, then gently fold in blueberries Now, pour the wet mixture into the dry mix. Stir until just combined. Be careful not to overmix. Next, gently fold in 1 cup of fresh or frozen blueberries. Use a spatula to avoid smashing the berries. This step adds a burst of flavor in each bite. - Use a tablespoon to scoop dough and place on the baking sheet, leaving space between cookies Use a tablespoon to scoop out the dough. Place each scoop on the baking sheet, leaving about 2 inches between them. This space helps the cookies spread while baking. Lightly flatten each scoop with the back of the spoon for even baking. - Sprinkle sliced almonds on top and bake for 12-15 minutes Before baking, sprinkle 1/4 cup of sliced almonds on top of each cookie. This adds a nice crunch. Place the baking sheet in the oven and bake for 12-15 minutes. Watch for the edges to turn light golden brown. When done, let them cool for a few minutes before moving them to a wire rack. To get the best cookies, flatten them before baking. This helps them bake evenly. If you want to check if they are done, use a toothpick. Stick it in the middle of a cookie. If it comes out clean, they are ready! If you don't have almond butter, you can use peanut butter or sunflower seed butter. Both will work well in this recipe. For sweeteners, honey and maple syrup are great options. Honey gives a floral taste, while maple syrup adds a nice caramel flavor. You can add spices to make your cookies extra special. A pinch of nutmeg or ginger can bring a warm flavor. Want more texture? Consider adding chocolate chips or your favorite nuts. These small changes can make your breakfast cookies unique! {{image_4}} You can make these cookies gluten-free. Just swap the whole wheat flour with a gluten-free flour blend. Look for one that works well in baking. Almond flour is already gluten-free, so you can keep that. The texture may change a bit, but the taste will still be great. If you want a vegan version, replace the egg. You can use chia seeds or flaxseeds instead. Mix 1 tablespoon of chia seeds or ground flaxseeds with 2.5 tablespoons of water. Let it sit for a few minutes until it gets thick. Use this mix to replace the egg in the recipe. Your cookies will still be tasty and healthy! Feel free to get creative with flavors! Instead of blueberries, you can try raspberries or cranberries. These fruits will give your cookies a new twist. You can even mix and match fruits for a fun flavor combo. Your breakfast cookies will be exciting every time you make them! After baking, let your cookies cool on the baking sheet for about 5 minutes. This helps them firm up. Then, transfer them to a wire rack. Cooling is key to keeping them from getting soggy. Let them cool completely before storing. To keep cookies fresh, use airtight containers. This keeps moisture out and flavor in. If you want to store them longer, freezing is a great option. Place cookies in a single layer in a freezer-safe bag. You can also place parchment paper between layers. They can last up to three months in the freezer. At room temperature, these cookies can last for about a week. Store them in an airtight container to keep them soft. If you store them in the fridge, they can last a bit longer, around two weeks. Just remember that refrigeration can change their texture slightly. Enjoy your delicious cookies fresh or saved for later! Yes, you can use frozen blueberries. There’s no need to thaw them. Just add them straight into the dough. This keeps them juicy and fresh. Frozen berries also help the cookies stay moist. You can tell the cookies are done when the edges turn light golden brown. They should look set, not wet. A toothpick inserted in the center should come out clean. If it has wet dough on it, bake for a few more minutes. Yes, you can prepare the dough ahead of time. Just cover it and store it in the fridge. It will stay fresh for up to 24 hours. When ready, scoop and bake as directed. Each cookie has about 150 calories. They contain healthy fats from almond butter and fiber from oats. The blueberries add vitamins and antioxidants. This makes them a nutritious breakfast choice. To boost protein, try adding a scoop of protein powder to the dough. You can also use more almond butter or add nuts. This will give you a filling breakfast with extra protein. These blueberry almond breakfast cookies are simple and fun to make. You learned about the right mix of dry and wet ingredients. We covered baking tips and variations for gluten-free and vegan options. I shared storage tips, so your cookies stay fresh longer. Try these cookies for a tasty breakfast or snack. They are healthy and quick to prepare. Enjoy your baking adventure!

Blueberry Almond Breakfast Cookies

Indulge in a delicious start to your day with these Blueberry Almond Breakfast Cookies! Packed with wholesome ingredients like rolled oats, almond flour, and fresh blueberries, these cookies are perfect for breakfast or a snack. Easy to make and ready in just 30 minutes, they deliver a delightful crunch and a burst of flavor in every bite. Click to explore this simple recipe and treat yourself to a healthy yet tasty morning boost!
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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 ground cinnamon

1/3 cup almond butter (creamy or chunky, based on preference)

1/4 cup honey or pure maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries (if using frozen, no need to thaw)

1/4 cup sliced almonds (for topping)

Instructions
 

Begin by preheating your oven to 350°F (175°C)and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a substantial mixing bowl, add the rolled oats, almond flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir well to ensure the dry ingredients are mixed evenly, with no clumps.

      In a separate bowl, whisk together the almond butter, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth and well combined.

        Pour the wet ingredient mixture into the bowl of dry ingredients. Stir until just combined, making sure there are no pockets of dry ingredients left. Gently fold in the blueberries, taking care to avoid smashing them.

          Using a tablespoon, scoop out the cookie dough and place it onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. Lightly flatten each cookie with the back of the spoon for even baking.

            Top each cookie with a generous sprinkle of sliced almonds, giving them an extra crunch and delightful nutty flavor.

              Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown.

                Once they are finished baking, carefully remove the cookies from the oven. Let them 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 an attractive platter, perhaps drizzled with a hint of honey for added sweetness, accompanied by a bowl of fresh blueberries for a vibrant morning spread. Pair with your favorite beverage for a delightful breakfast experience! Enjoy!