Blueberry Breakfast Cookies

Ingredients

• 2.75 cupsrolleds rolled
• 0.25 cups butter , softened
• 0.75 cups peanut butter or almond butter
• 0.5 cuppures pure
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.75 cups frozen blueberries
• 0.33 cups walnuts

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Place 1 3/4 cups of the oats in a blender or food processor. Blend or process to a fine powder.

3. 3

   Beat butter with an electric mixer in a bowl for 30 seconds. Beat in peanut butter and maple syrup until smooth. Beat in egg and vanilla just until combined.

4. 4

   Combine oat flour, baking soda, salt, and cinnamon in a small bowl. Add oat flour mixture to peanut butter mixture and beat in until combined.

5. 5

   Fold in remaining 1 cup oats, blueberries, and walnuts.

6. 6

   Drop generous 1/4 cup portions of the dough onto the prepared baking sheets, about 6 cookies per sheet, and lightly flatten. Bake until browned, about 18 minutes.

7. 7

   Let cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely.