Blueberry Chocolate Chip Oatmeal Cookies

Because July is National Blueberry Month, we obviously had to create a recipe in celebration for it.  These get crispy at the bottom, stay chewy due to the oats and you get that melty choc-chip bite when they're fresh out of the oven.

 

Ingredients:

• 1x Mylk Labs Blueberry & Vermont Maple oatmeal cup
• 1/2 cup almond flour
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1 egg white
• 2 tbsp coconut oil 
• 1/4 cup maple syrup 
• 1/2 tsp vanilla extract
• 1/3 cup chocolate chips or sub half with blueberries

Instructions:

1. Combine oatmeal, almond flour, baking powder and salt together in a bowl and mix well.
2. Add the oil, egg white, maple syrup and vanilla into the same bowl. Mix until just combined (do not overmix).
3. Fold in the chocolate chips.
4. On a lined cookie sheet, dollop ~10 cookies. Place the tray into the fridge while you preheat the oven to 325F.
5. Once ready, bake for 12-13 minutes. If the cookies are poofed up like a dome, use a silicone spatula to press them down so it’s flat and circular.
6. Store in the fridge for up to 5 days & enjoy!

Make sure to tag @mylklabs #NutsForOats for a chance to be featured!