These wholesome Blueberry Almond Breakfast Cookies are full of healthy deliciousness and a perfect sweet treat for breakfast or dessert! Whole Food Plant Based, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
- 1 cup slivered almonds, toasted (divided) *
- 1 ½ cups oat flour
- ½ cup rolled oats, coarsely chopped *
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon sea salt *
- 1/3 cup organic maple syrup *
- 2 Tablespoons unsalted almond butter, room temperature
- 1/3 cup + 1 Tablespoon (3.9 oz.) unsweetened applesauce
- 2 teaspoons vanilla
- 1 cup blueberries
- Preheat the oven to 350 F. Place oven rack in the center position. Line a large baking sheet (14 x 20) with parchment paper, set aside.
- Toast the slivered almonds – see recipe notes.
- Place 2/3 cup toasted slivered almonds and ½ cup rolled oats into a food processor. Pulse on and off for 15 seconds to break up the almonds and oats, then place them in a large bowl.
- Place all the remaining Dry Ingredients (except the remaining 1/3 cup toasted slivered almonds – they will be used to top the cookies) into the large bowl (with the chopped oats and almonds) and whisk together.
- Then add all the Wet Ingredients to the dry ingredients, stir until just well combined.
- Stir in the blueberries to evenly distribute. Using a 1/4 cup measuring cup or ice cream scoop, scoop up the wet batter (it will be sticky, but can be formed) and plop down 10 to 11 rounded large piles of the batter onto the parchment-lined baking sheet. Try to keep them somewhat round and mounded.
- Evenly distribute the remaining 1/3 cup of toasted almonds on top of each cookie, pressing very slightly to anchor them to the cookies.
- Bake for 15 to 17 minutes or until a toothpick comes out clean. The cookies should be lightly golden brown.
- Remove from the oven, allow to sit for 5 minutes on the baking sheet to firm up, then transfer them to a wire cooling rack and allow to cool for 10 minutes before serving. Enjoy!!!
*Tips for Success:
- Cookie Shape: Create mounds of cookie dough, like an igloo shape. They do not spread much. Once you have all the mounds of cookie dough on the parchment paper, shore them up into a round cookie with the sides of your hands to create a somewhat uniform round cookie size and shape to ensure even baking.
- Toasted Almond Topping: Slightly chop the remaining 1/3 cup of toasted almonds so they don’t look like long sticks on top of the cookies. Press them slightly into the cookie to anchor them to the dough.
- Rolled oats: Use old fashioned rolled oats. Do not use instant oats.
- Coarsely Chopped Oats and Toasted Almonds: Place the ½ cup oats along with 2/3 cup of toasted almonds in a food processor and pulse off and on for 15 seconds. The oats and almonds should be broken up, but not pulverized.
- Softened almond butter: If you are opening a new jar of almond butter (not refrigerated), there is no need to soften it. If you are using refrigerated almond butter, then you want to slightly soften the almond butter, so it easily mixes well in the batter. You can either microwave the 2 Tablespoons almond butter on low for a few seconds (do not melt it) or remove 2 Tablespoons of almond butter from the refrigerated jar and allow to sit on the counter for 20 minutes to one hour to allow to come to room temperature.
*Toasted Almonds: If you cannot find toasted slivered almonds at the grocery store, you can easily toast slivered almonds yourself by placing them into a large skillet and heat/toast them over medium heat until golden. Stir them occasionally when you start to see that they are starting to color. Attend them carefully as they can burn quickly.
*Sweeteners: We get tons of questions about sweetener substitutions. We totally get it. Some folks have a very specific sweetener they want to use. We’ve tried various sweeteners; the best sweetener for this cookie is organic maple syrup. The cookies are very lightly sweetened.
*Almonds, Almond Butter Substitutes: This recipe was specifically created to use almonds. We do not have any substitutions that we feel will work effectively.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 10 to 12 large cookies
*Storage: Store in an air-tight container, use within 5 days. Freezes well.