Whole Wheat Blueberry Almond Cookies – a delicious recipe with Whole Wheat Flour, Salt, Cinnamon, Baking Powder, Baking Soda, Honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line a baking pan with parchment paper.
2
In a large mixing bowl, stir flour, sea salt, cinnamon, and baking powder and baking soda. Set aside.
3
In a medium-sized bowl, whisk honey, nut butter, flax egg, coconut oil, and almond extract. Pour into the dry ingredients and stir to combine. Gently fold in the blueberries, being careful not to smash any.
4
Scoop portions about the size of an ice cream scooper or slightly smaller, roll into balls, and distribute evenly on the baking pan. Sprinkle each with sea salt and bake for 15-17 minutes, or until firm and golden brown.
5
Remove from oven and cool slightly before serving. Store leftovers in an airtight container for up to one week. Enjoy!
598
kcal
Calories
42
g
Fat
54
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Flour, 1 teaspoon Sea Salt (plus More For Sprinkling), 1/2 teaspoons Cinnamon, 1 teaspoon Baking Powder, and more.
Yes, Whole Wheat Blueberry Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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