Oatmeal Almond Blueberry Cookies (gluten-free & egg-free)
Ingredients
- 100 g quick oats gluten-free
- 60 g almond butter
- 60 g honey
- 30 g butter, melted
- 1/4 tsp baking powder
- pinch of salt
- vanilla
- 50 g blueberries fresh or frozen
Instructions
- Preheat the oven to 180 degrees. Line the baking sheet with parchment paper and set aside.
- In a large bowl, mix oats, almond butter, honey, butter, baking powder, vanilla, and salt until well combined. Gently fold in blueberries.
- Scoop the dough with a 1,5 tbsp scoop (yield about 8 cookies) onto the prepared baking sheet. Flatten each cookie ball with your fingers.
- Bake for 17-20 minutes or until cookies are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire.
Notes
Nutrition (per serving = 1 cookie)
Calories: 146 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 3 g, Trans fat: 0 g, Cholesterol: 8 mg, Sodium: 17 mg, Potassium: 61 mg, Net Carbs: 15 g, Fiber: 2 g, Sugar: 7 g