BLUEBERRY-ALMOND BREAKFAST COOKIES
Don't mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 22
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together oats, flour and salt.
- In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
ALMOND BLUEBERRY COOKIES
Make and share this Almond Blueberry Cookies recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Dessert
Time 35m
Yield 30 cookies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine flour, baking powder, and salt.
- In another medium bowl, cream together the butter and sugar using a hand mixer.
- Add egg and beat to incorporate.
- Add milk, almond extract, and lemon zest.
- Stir the dry ingredients into the wet ingredients.
- Fold in the almonds, then the blueberries.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Using two small spoons, dollop mix onto cookie sheets.
- Bake until golden brown around the edges, about 15 minutes.
- Cool the cookies on a wire rack.
Nutrition Facts : Calories 533.4, Fat 22.9, SaturatedFat 10.7, Cholesterol 73.2, Sodium 362.5, Carbohydrate 76.9, Fiber 3.4, Sugar 42.2, Protein 7.9
ALMOND-BLUEBERRY COOKIES
I watched Giada De Laurentiis make these yesterday. They appear to be a soft cookie that is not too sweet. My husband LOVES blueberries and these look really good.
Provided by KathyP53
Categories Drop Cookies
Time 45m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking powder and salt.
- In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat to incorporate. Add milk, almond extract, and lemon zest.
- Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill dough in the refrigerator for about 30 minutes.
- Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes.
- Cool on a wire rack. Save in sealed storage container.
Nutrition Facts : Calories 215.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 30.9, Sodium 149.7, Carbohydrate 30.8, Fiber 1.4, Sugar 17, Protein 3.5
BLUEBERRY DROP COOKIES
A delicious alternative to chocolate chip cookies.
Provided by Brianna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 48
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
- Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
- Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 58.2 calories, Carbohydrate 8.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 46.7 mg, Sugar 4.5 g
BLUEBERRY-ALMOND BARS
Blueberry Jam in the middle of these buttery bars that are loaded with almonds and white chocolate, YUM!!!
Provided by RecipeNut
Categories Bar Cookie
Time 30m
Yield 16 cookies, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
- In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
- Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
- Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
- Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.
BLUEBERRY COOKIES
Make and share this Blueberry Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Drop Cookies
Time 4h15m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt.
- In a large bowl, cream the shortening and sugar.
- Beat in the egg.
- Beat in the milk, almond extract and lemon rind.
- Gradually blend in the dry ingredients.
- Fold in the blueberries.
- Cover and chill for at least 4 hours.Preheat oven to 375°.
- Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
- Bake for 12-15 minutes, until pale golden.
- Transfer to wire racks to cool.
- NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.
Nutrition Facts : Calories 58.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 4.6, Sodium 41.6, Carbohydrate 8.7, Fiber 0.2, Sugar 4.5, Protein 0.7
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