Almond Butter and Blueberry Cookies, a burst of blueberry paired with almond butter that's reminiscent of your favorite childhood lunch.
- 1 cup natural almond butter
- 2 TBS coconut oil
- 5 TBS real maple syrup
- 1 1/4 cup rolled oats
- 1/4 tsp baking soda
- sea salt, if needed
- 3/4 cup fresh blueberries
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl, stir the almond butter, coconut oil, and maple syrup together; if you almond butter is unsalted, add a pinch of salt. Stir in the oats and baking soda. Carefully fold in the blueberries. Do your best to keep them whole and not squish them.
- Scoop up a tablespoon of dough, roll it into a ball, place it on the parchment paper, and press it down gently with your hand to flatten it a little. Continue placing the cookies on the sheet. They won't spread much, so you can put them pretty close together. Bake the cookies for 10 minutes and then check on them. They should still be slightly soft and doughy to the touch. If they're not there yet, you can bake them a minute or two longer, but you don't want to over bake these or they will be crumbly.
- They'll be pretty fragile straight out of the oven, so let them set for a minute and then carefully transfer them to a wire rack (if you have one). Let them cool for at least 10 minutes longer. Be patient and don't touch!
- These cookies work best with fresh blueberries, not frozen. If you can't find fresh.. sub in dark chocolate chunks. Everyone will be JUST FINE with that!
- This recipe NEEDS all-natural almond butter. You know, the kind that has oil on top of it. The only ingredient should be almonds. If you use a different type, your cookies will be crumbly as the consistency between big brand almond butter and natural almond butter is very different.
- If your school/child is not affected by a peanut allergy, these are also great when made with peanut butter!