Blueberry Almond Cookies Recipes

BLUEBERRY-ALMOND BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In large bowl, stir together oats, flour and salt.
• In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
• Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.

ALMOND BLUEBERRY COOKIES

Steps:

• In a medium bowl, combine flour, baking powder, and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer.
• Add egg and beat to incorporate.
• Add milk, almond extract, and lemon zest.
• Stir the dry ingredients into the wet ingredients.
• Fold in the almonds, then the blueberries.
• Chill the dough in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Using two small spoons, dollop mix onto cookie sheets.
• Bake until golden brown around the edges, about 15 minutes.
• Cool the cookies on a wire rack.

ALMOND-BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flour, baking powder and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat to incorporate. Add milk, almond extract, and lemon zest.
• Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill dough in the refrigerator for about 30 minutes.
• Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes.
• Cool on a wire rack. Save in sealed storage container.