These gluten-free blueberry breakfast cookies are a great way to start the day. (Inspired by a recipe developed by Rhian Williams.)
1 1/2 cups rolled oats
1/2 cup ground almonds (or almond meal or almond flour)
2/3 cup unsweetened dairy-free milk
1/2 cup blueberries
1/8 cup coconut oil (melted) or other oil
3 tbsp maple syrup (or other sweetener)
1 tsp vanilla extract
1/2 tsp ground cinnamon
Preheat oven to 350°.
If necessary (if using coconut oil), melt in microwave. (Skip this step if using another oil.)
Combine all ingredients in a large bowl.
Form a tbsp or 2 of batter into little patties.
Lay onto a baking pan lined with parchment paper.
Repeat until all the batter is used up – you should get 6-12 cookies.
Bake at 350° for 15 minutes.
Remove from oven and transfer to a wire rack for cooling.