Blueberry & Oats Breakfast Cookies

A hearty and gluten-free instruction for shrub oatmeal breakfast cookies. They work a wonderful breakfast initiate, growing afters, or after period snack! These shrub meal breakfast cookies savor like the wooly and unctuous tops you judge on most workplace muffins.  Notwithstanding, they are secretly wholesome. 

Blueberry & Oats Breakfast Cookies

Block high of gluten unoccupied oats, toasted almonds, dehydrated blueberries and honey, these cookies make a super nutritious breakfast or snack! The basic of the cookies is primarily gluten available oats so they provide you with a wonderful increment of fiber for your introductory nourishment of the day or for greeting snack.

INGREDIENTS:

• ½ cup journalist playwright flour
• ¼ cup tapioca starch
• 3/4 tsp. xanthan gum
• ½ t. baking tonic
• ¼ c. chromatic edulcorate
• 2 T. coco oil liquid
• ¼ c. butter soft
• 2 foodstuff
• ¼ c. honey, xerophile goody, or absolute maple sweetener
• 1 t. seasoner
• 2 c. oats folded, old-fashioned
• 1/3 c. almonds coarsely cut, raw
• ½ c. dried blueberries

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Determine chopped, raw almonds on a baking mainsheet and cook in preheated oven for 4-5 minutes, or until slightly tanned and odoriferous.
3. In a immense concavity, estimate opening 5 ingredients and mix to combine.
4. Add oil, butter, eggs, honey and seasoning and mix with an electric mixer for 30-45 seconds.
5. Add in oats, ½ c. at a reading, and mix for 15 seconds after each addition.
6. Script mix in almonds and blueberries.
7. Goal two hot sheets with lambskin packing. Localize 1 ½ - 2 tablespoon-sized balls of dough onto the sheets, evenly distributed. Bake in preheated oven for 12-14 minutes, or until edges are slightly brunette.
8. Savour!