Blueberry Almond Breakfast Cookies Recipes

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ALMOND BLUEBERRY COOKIES



Almond Blueberry Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield about 30 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 large egg
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

Steps:

  • Preheat the oven to 375 degrees F.
  • 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. Save in a storage container to take to the picnic.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams

BLUEBERRY-ALMOND BREAKFAST COOKIES



Blueberry-Almond Breakfast Cookies image

Don't mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h25m

Yield 22

Number Of Ingredients 9

1 1/2 cups quick-cooking oats
1/2 cup Immaculate Baking Co.™ sprouted whole wheat flour
1/2 teaspoon fine sea salt
2/3 cup melted coconut oil
1/2 cup mashed ripe banana
1/3 cup real maple syrup
1/4 cup almond butter
3/4 cup almonds, chopped
1/2 cup dried blueberries

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.

Nutrition Facts : ServingSize 1 Serving

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