breakfast cookie: 350ºF 20-35 minutes still testing
wet
30 g/ 1/8 cup oil
1/4 cup sweetener (maple syrup, dates, sugar, allulose)
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp kosher salt
1/2 tsp rose water optional
1/4 tsp cardamom optional
dry
150 g/ 1 1/4 cup almond flour
150 g/ 1 1/2 cups rolled oats
1/4 tsp
50 g / 1/2 cup fresh blueberries
120 ml/ 1/2 cup liquid (unsweetened almond milk, soda water, water, etc)
make
add the wet ingredients together and stir to combine.
add the dry into the wet bowl and stir then add the blueberries stir to combine.
If too dry add more liquid one tablespoon at a time.
Prepare a cookie sheet with parchment paper and then scoop around a tablespoon and then help shape into patties.
* The thinner the patty the crisper. 1st batch I left them 1/4” and they were cake-y at 20 minutes.
Next batch make them super thin and see how they turn out.
I air fryer the first batch “bake 8 minutes and they were excellently crunchy.
keep making patties there should be around a 12-20 depending on scoop size,
Bake for 15 minutes or until golden brown.
cool completely before serving or storing.
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