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Day 4: Blueberry Oatmeal Coconut Cookies

Day 4: Blueberry Oatmeal Coconut Cookies


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How many times do you accidentally eat an oatmeal raisin cookie because you think it’s chocolate chip? Those black raisin specks can be quite deceiving, and I can’t help being disappointed every time my chewy mouthful hits raisin rather then chocolate. This feeling of disappointment is what inspired me to re-create the oatmeal cookie into something more exciting, something that wouldn’t disappoint even in the slightest, but would gladly be eaten over a chocolate chip cookie. Did that mean I had to have chocolate? No, not at all. It meant that I needed something unique, something with pizazz to give the cookie our grandmas love a little kick. This spark comes in the form of coconut and dried blueberries, and I promise that you’ll find yourself hoping, secretly wishing, that you’ll pick up one of these Blueberry Oatmeal Coconut Cookies instead of chocolate.

Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: about an hour

Servings: 24

Ingredients:

¾ cup all purpose flour
¾ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
9 ½ tablespoons butter (1 stick and 1 1/2 tbs) room temperature
⅓ cup light brown sugar
¼ cup granulated sugar
2 tablespoons dark corn syrup
1 tablespoons maple syrup
1 teaspoon vanilla
1 egg
2 cups old fashioned oats
1 cup sweetened coconut flakes
1 cup dried blueberries

Directions:

  1. Preheat the oven to 350°F. In a medium bowl combine the flour, salt, cinnamon, and baking soda, set aside.
  2. In a bowl attached to an electric mixer cream the butter and sugars. Cream for about 2 minutes, until light and fluffy. Add the syrups, vanilla, and egg and beat for 2 minutes. Scrape down the sides with a rubber spatula to ensure all the bits are incorporated.
  3. Gradually add the flour mixture on a low speed. Mix until just well combined. Add the oats, coconut, and blueberries and mix on low for 1 minute. Warp in plastic and chill for at least 30 minutes.
  4. Form the dough into 2 inch round balls. Place evenly on a greased cookie sheet and bake for about 12 minutes, until the edges of the cookies are golden brown and the centers are still soft.
  5. Let cool on a rack and eat warm with a glass of cold milk.

Photo by Amanda Shulman

The post Day 4: Blueberry Oatmeal Coconut Cookies appeared first on Spoon University.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.


Blueberry oatmeal cookies

I knew these blueberry oatmeal cookies were delicious, but I didn’t know I would like them sooo much. Now all I have left to do is look at this beautiful photo, because they are all eaten. All the ingredients and specific instructions for making these cookies can be found below.

Ingredients:
2 tbsp ground flaxseed + 5 tbsp warm water
1 cup oat flour (made from 1 1⁄4 cup oat flakes)
1 cup oat flakes (extra)
1⁄2 cup almond flour
lemon zest (about 1⁄2 tbsp)
2⁄3 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp unrefined sea salt
1⁄2 cup almond butter
1⁄4 cup coconut oil, melted
1⁄2 cup maple syrup or raw organic honey
1⁄3 cup walnuts, finely chopped
3⁄4 cup fresh blueberries

Instructions:
1. Preheat the oven to 180 °C and line the baking sheet with baking paper.
2. In a cup, mix flaxseed with warm water and let it thicken for about 5 minutes.
3. In a large bowl, mix the oat flour, 1 cup oat flakes, almond flour, lemon zest, baking soda, cinnamon and salt.
4. In a medium-sized bowl, mix almond butter, coconut oil, maple syrup or honey and stir well. Stir in the flaxseed mixture.
5. Pour the liquid ingredients into a bowl with dry ingredients and stir until everything is combined. Add walnuts and blueberries.
6. Separate 1⁄4 cup of dough for each cookie and put them on a baking sheet. Bake the cookies for 20-22 minutes or until they turn golden brown on the edges.
7. Leave the cookies to cool down on a baking sheet for about 5 minutes, then transfer them to a tray. When the cookies have cooled completely, you can store them in an airtight container or freeze them.



Comments:

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