Blueberry Hazelnut Breakfast Cookies
Recipe: Oregon Hazelnuts
Ingredients
Total Time:
45 minutes prep time
20 minutes cook time
65 minutes total time
Yields:
12
1 cup Oregon hazelnuts
1⁄2 cup whole wheat or gluten-free all-purpose flour
1 1⁄2 cups old-fashioned rolled oats
11⁄2 teaspoons ground cinnamon
One teaspoon of baking soda
1⁄4 teaspoon fine sea salt
Two medium-ripe bananas
One large egg
1⁄3 cup honey or maple syrup
1⁄4 cup coconut oil, melted
One teaspoon of vanilla extract
Finely grated zest of 1 lemon
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
On a medium baking sheet, scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let them cool slightly, then transfer 1⁄2 cup of hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop the remaining hazelnuts and set aside.
Transfer the hazelnut flour mixture to a large bowl with oats, cinnamon, baking soda, and salt. Stir to combine.
In a large bowl, mash bananas. Stir in egg, honey, or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in the oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
Pack the cookie mixture into a 1/3 cup measuring cup, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
Bake until browned and set, 15-18 minutes. Let cool completely on a baking sheet.
Nutrition Facts
Nutrition Facts: 220 calories, 13 grams fat, 4.5 grams saturated fat, 15 mg cholesterol, 160 mg sodium, 25 grams carbohydrates, 3 grams fiber, 4 grams protein