Blueberry Breakfast Cookies Recipes

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BLUEBERRY COOKIES



Blueberry Cookies image

Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.

Provided by Pamela Cristaino

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 cup white sugar
2 eggs, beaten
½ teaspoon lemon extract
½ cup milk
1 cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  • Sift together flour, baking powder and salt.
  • In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
  • Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
  • Bake 12 to 15 minutes.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g

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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