Ingredients
Scale
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
- In a separate bowl, mix egg, maple syrup, coconut oil, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes, or until lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 cookies
- Calories: 105
- Net Carbs: 12g
- Fats: 5g
- Protein: 2g