Blueberry Breakfast Cookies

01Method

1. 1

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. 2

   Transfer about two-thirds of the oats to a blender or food processor and grind into a fine flour.

3. 3

   Using an electric mixer, beat the butter for about 30 seconds, then mix in the peanut butter and maple syrup until smooth. Add the egg and vanilla and mix just until incorporated.

4. 4

   In a separate bowl, whisk together the oat flour, baking soda, salt, and cinnamon. Add this dry mixture to the peanut butter mixture and beat until fully combined.

5. 5

   Gently fold in the remaining whole oats, blueberries, and walnuts.

6. 6

   Scoop generous quarter-cup portions of dough onto the prepared baking sheets, spacing about 6 per sheet, and press each down lightly. Bake until golden brown, approximately 18 minutes.

7. 7

   Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.