Looking back, I remember that when I first baked these cookies, I was searching for something new and easy. I was tired of all those winter recipes, because at that time, there was just too much snow and cold. When I saw this recipe my heart just jumped because the blueberries reminded me so much of a nice summertime, picking so many blueberries you just couldn’t see them anymore! So these cookies are really for summer right?! Well, that is hard to say. They have the perfect mix of cinnamon spice and summer blueberries and we think that is what makes these cookies perfect for every daytime and every season! We hope you love them too!
Blueberry Almond Oat Cookie Ingredients
These cookies have crumbly edges and a soft center. Their secret ingredient is that they are made with oat flour, which gives these cookies an amazingly soft texture!
Oat flour, Rolled oats - Combining these two ingredients is the key in this recipe. The rolled oats make the cookie more crumbly and the oat flour more soft, which is the perfect balance for a soft but crumbly texture
Blueberries - We recommend using fresh blueberries instead of frozen blueberries, but we have already tried frozen ones and they work out great as well!
Almond butter - Nut butter binds everything together and makes the cookies moist and tender. If you prefer to use another nut butter, feel free to do so.
Ingredients
Easy - 8 cookies - 30 minutes2 tbsp ground flax seeds + 6 tbsp of water
1 ½ cup oat flour
½ cup oats
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¾ cup blueberries
½ cup almond butter
¼ cup coconut oil, melted
¼ cup maple syrup
⅓ cup almonds, chopped
A pinch of salt
Instructions
Preheat oven to 350F/180C
In a small bowl, combine the ground flax seeds with the water to make the flax-egg and set aside for 5 minutes to thicken
In a large bowl, stir together the oat flour, oats, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the almond butter, coconut oil, and maple syrup. Stir in the flax seed mixture to combine.
Pour the wet ingredients over the dry ingredients and fold in until just combined. Mix in the blueberries and the almonds.
Scoop ¼ -⅓ cup of batter onto the baking sheet and bake them for 20 - 25 minutes - until golden brown
Let them cool for 10 minutes before serving.
Blueberry Almond Oat Cookie Tips
Let them cool! - These cookies are extremely tempting to take out of the oven and eat right away, but if you let them cool for 10 minutes they'll have a richer flavor.
Make your own variations! - Adding some dark chocolate chips or swapping the nuts or adding raisins or whatever comes to mind. Have fun!
Freeze the extra - These cookies freeze perfectly for a couple of days. Leave in the refrigerator overnight to thaw or let stand at room temperature for an hour or two, when you want to eat them.
Making your own oat flour - Making homemade oat flour couldn't be easier! All you need is whole rolled oats (not steel cut) and a food processor. Put the oats in the blender and mix until you have a fine flour. That's it!
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