BLUEBERRY BREAKFAST COOKIE.

Ingredients

• 140 ml Almonds, sliced
• 210 ml Oat flour
• 70 ml Rolled oats
• 1 1/4 tsp Baking powder
• 7/8 tsp Cinnamon, ground
• 5/8 pinch Sea salt
• 45 ml Maple syrup
• 1 1/4 tbsp Almond butter, unsalted, unsweetened
• 55 g Applesauce, unsweetened
• 1 tsp Vanilla extract
• 140 ml Blueberries

Method

1. Preheat the oven to 350 F.
2. Line a large baking sheet with parchment paper.
3. Toast the slivered almonds by placing them into a large skillet and toast them over medium heat until golden. Stir them occasionally when you see them starting to change colour. Be carful not to burn them as they do burn easily.
4. Place 2/3 cup toasted slivered almonds and ½ cup rolled oats into a food processor. Pulse on and off for 10 seconds to break up the almonds and oats, then place them in a large bowl.
5. Place the remaining oats, baking powder, cinnamon and salt into the large bowl (with the chopped oats and almonds) and mix together.
6. Then add in the maple syrup, almond butter (not cold) applesauce and vanilla, fold in, until well combined.
7. Gently fold in the blueberries to evenly distribute.
8. Using a 1/4 cup measuring cup or ice cream scoop, scoop up the wet batter (it will be sticky, but can be formed) scoop 10 to 11 rounded large piles of the batter onto the parchment-lined baking sheet. Try to keep them somewhat round and mounded.
9. Evenly distribute the remaining 1/3 cup of toasted almonds on top of each cookie, pressing very slightly to attach them to the cookies.
10. Bake for 15 to 17 minutes or until a toothpick comes out clean. The cookies should be lightly golden brown.
11. Remove from the oven, allow to sit for 5 minutes on the baking sheet to firm up, then transfer them to a wire cooling rack and allow to cool for 10 minutes before serving.
12. Enjoy!!!