Wild Blueberry Breakfast Cookies

Recipe by Nicole Masson for Wyman's

Prep Time: 10 minutes

Bake Time: 10 minutes

Yield:  14 cookies

Ingredients:

• ¾ cup Wyman’s Wild Blueberries
• 1 ½ cups old fashioned oats
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon fine sea salt
• ⅓ cup unsweetened applesauce
• ¼ cup almond butter
• 3 tablespoons pure maple syrup
• 1 large egg

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together the oats, flour, baking powder, cinnamon, and salt until combined.
3. In a medium bowl, stir together the applesauce, almond butter, maple syrup, and egg, until combined.
4. Stir the wet ingredient mixture into the dry ingredient mixture using a silicone spatula. Fold in the blueberries.
5. Using a large cookie scoop, scoop mounds onto the prepared cookie sheet. Using your hands or a spoon, flatten out the tops and shape them into cookies. They won’t spread out in the oven.
6. Bake for 10-12 minutes until the edges are lightly browned. Cool on the baking sheet for 10 minutes, before transferring to a wire rack.