Blueberry & Oats Breakfast Cookies
A healthy and gluten-free recipe for blueberry oatmeal breakfast cookies. They make a wonderful breakfast treat or snack!
Servings: 24 cookies
Ingredients
- ½ cup white rice flour
- ¼ cup tapioca starch
- 3/4 tsp. xanthan gum
- ½ t. baking soda
- ¼ c. brown sugar
- 2 T. coconut oil melted
- ¼ c. butter* softened
- 2 eggs*
- ¼ c. honey, agave nectar, or pure maple syrup
- 1 t. vanilla
- 2 c. oats rolled, old-fashioned
- 1/3 c. almonds coarsely chopped, raw
- ½ c. dried blueberries
Instructions
- Preheat oven to 350 degrees.
- Place chopped, raw almonds on a baking sheet and cook in preheated oven for 4-5 minutes, or until slightly browned and fragrant.
- In a large bowl, place first 5 ingredients and mix to combine.
- Add oil, butter, eggs, honey and vanilla and mix with an electric mixer for 30-45 seconds.
- Add in oats, ½ c. at a time, and mix for 15 seconds after each addition.
- Hand mix in almonds and blueberries.
- Line two baking sheets with parchment paper. Place 1 ½ - 2 tablespoon-sized balls of dough onto the sheets, evenly spaced. Bake in preheated oven for 12-14 minutes, or until edges are slightly browned.
- Enjoy!
Notes
*Or 3/4 cup gluten-free 1-to-1 flour blend.
*For vegan, substitute additional coconut oil in place of the butter and 2 flax eggs in place of the eggs.
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 31mg | Potassium: 139mg | Fiber: 3g | Sugar: 7g | Vitamin A: 80IU | Calcium: 29mg | Iron: 1.3mg