Are you tired of boring breakfasts that leave you feeling hungry and unsatisfied? Get ready to revolutionize your morning routine with these incredible Blueberry Breakfast Cookies that are not just delicious, but also paleo and vegan-friendly! Imagine biting into a soft, chewy cookie packed with juicy blueberries and wholesome ingredients that will energize your body and delight your taste buds. These aren't just cookies – they're a morning game-changer that proves healthy eating can be absolutely scrumptious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo, Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup oats
- 1/4 cup maple syrup
- 1/2 cup blueberries
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the almond flour, oats, baking powder, and salt. Stir the dry ingredients together until well mixed.
- In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until fully combined. Make sure the coconut oil is not too hot, as it can cook the other ingredients.
- Pour the wet mixture into the dry ingredients. Stir until everything is well combined and a dough forms.
- Gently fold in the blueberries, being careful not to crush them too much to maintain their shape.
- Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.
- Once all the dough is on the baking sheet, gently press down on each cookie to flatten them slightly, as they will not spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Blueberry Breakfast Cookies as a nutritious snack or a quick breakfast option!
Tips
- Use fresh or frozen blueberries, but if using frozen, do not thaw them first to prevent color bleeding into the dough.
- For best texture, use fine almond flour and ensure all ingredients are at room temperature.
- Don't overmix the dough – this can make the cookies tough instead of tender.
- Space cookies evenly on the baking sheet to ensure uniform cooking.
- Let cookies cool completely before storing to maintain their crisp edges.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- For extra nutrition, consider adding a sprinkle of chia seeds or chopped nuts to the dough.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 0mg
