Go Back
Print

Blueberry White Chocolate Almond Oatmeal Cookies

Ever wondered what would happen if a granola bar hooked up with a blueberry muffin? These cookies will answer your question.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

Instructions

  1. Preheat oven to 350 degrees F (180 C). Mix almond milk, nut butter, coconut sugar, and maple syrup until combined. Add vanilla and almond extract, salt, and baking powder. Mix in almond and oat flour then oats. Fold in the slivered almonds, white chocolate chips, and frozen blueberries.
  2. Use a cookie scoop or your hands to roll dough into 2 tablespoon sized balls (because the blueberries are frozen the dough might get a bit hard to work with and you might need to use your hands to form and shape the dough around all the mix ins.) place evenly apart on parchment lined baking sheet, and flatten with palm because these cookies don't spread. (you should get about 24 cookies)
  3. Bake for 12-15 minutes or until edges are golden. Remove and cool completely.

Recipe Notes

These cookies are best eaten within 24 hours of baking as the fruit makes them soft after a little while. If you do plan to save and eat them after a day or two you can bake them again for 3-5 minutes to bring them back.