Description
These Healthy Blueberry Muffin Top Cookies are a nutritious and delicious treat combining wholesome ingredients like almond butter, oat flour, and fresh blueberries. Naturally sweetened with maple syrup and applesauce, they offer a gluten-free and fiber-rich option perfect for a guilt-free snack or breakfast on the go.
Ingredients
Wet Ingredients
- 1/2 cup unsweetened apple sauce
- 1/4 cup maple syrup (or substitute agave)
- 1/4 cup almond butter
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 1 cup oat flour (gluten-free if needed)
- 1/2 cup almond flour
- 1 tablespoon ground flax seed
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon kosher salt
- 1 cup rolled oats (gluten-free if needed)
Other
- 1 1/2 cup fresh blueberries
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Pat the fresh blueberries dry with a kitchen towel or paper towels if just washed, to avoid adding excess moisture to the batter.
- Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, maple syrup, almond butter, and vanilla extract if using. Whisk the ingredients together until you have a smooth, even blend with no lumps of almond butter.
- Combine Dry Ingredients: Add the oat flour, almond flour, ground flax seed, baking powder, cinnamon if using, and kosher salt to the wet mixture. Stir these together until a thick batter forms. Then fold in the rolled oats and fresh blueberries gently with a spatula to keep the berries intact.
- Form the Muffin Tops: Using a 1/3 cup cookie scoop or measuring cup, scoop heaping portions of batter onto your prepared baking sheet. Place the scoops spaced apart without flattening them, to create thick, muffin-top shaped cookies. You should get approximately 8 cookies.
- Bake: Place the baking sheet on the middle rack of the oven. Bake for 22 to 25 minutes until the cookies have spread slightly and the edges turn a light golden brown.
- Cool: Remove the cookies from the oven and let them sit on the baking sheet for 20 minutes to firm up. Then carefully transfer them to a wire rack to cool completely.
- Serve and Store: Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat frozen cookies in a toaster oven for a few minutes to restore crisp edges and fresh texture.
Notes
- Use gluten-free oat flour and rolled oats if you need the recipe to be gluten-free.
- Almond butter adds healthy fats and moisture; creamy variety works best for even mixing.
- Patting blueberries dry prevents excess moisture that can make cookies soggy.
- You can substitute maple syrup with agave nectar for sweetness.
- Letting cookies cool on the baking sheet helps them firm up properly before transferring.
- Reheating frozen cookies in a toaster oven helps regain crispiness.
- Prep Time: 8 minutes
- Cook Time: 24 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
