https://calgaryavansino.com/recipes/almond-butter-cookies-ginger-blueberries/
Ingredients
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
- 1-inch ginger, peeled and grated finely
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 360g almond butter
- 1/2 tsp salt
- 1/4 tsp baking powder
- 180g jumbo oats (gluten-free if desired)
- 65g fresh blueberries
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
- 1-inch ginger, peeled and grated finely
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 1 and 1/2 cup almond butter
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 cups jumbo oats (gluten-free if desired)
- 1/2 cup fresh blueberries
My kids love helping me make these almond butter cookies… probably because there are no raw eggs in the batter, so they can sneak in little bites as we make them! They aren’t super sweet (which is a good thing), so feel free to eat them for breakfast! They always go fast, so you might want to consider doubling your batch.
Pre-heat oven to 175C/350F.
Put the cinnamon, vanilla, ginger, maple syrup, coconut oil, almond butter, salt and baking powder in a mixing bowl. Mix together well. Then add in the oats and mix thoroughly. Next, carefully fold in the blueberries.
Line baking sheet with parchment paper, roll the dough into evenly-sized balls, and push them down with the palm of your hand into cookie shapes.
Cook in the oven for 10-12 minutes – don’t let them burn, and then let them cool completely before eating.
