Discover our blueberry, almond, and dark chocolate cookies, a delicious and nutritious snack or dessert! Take advantage of the season to use your freshly picked blueberries from self-picking.
Preparation
10
min
Cooking
12
min
Portion
12
Ingredients
-
1 large egg
-
80 ml (⅓ cup) egg whites (equivalent to 3 egg whites)
-
60 ml (¼ cup) maple syrup
-
7.5 ml (½ tbsp) vanilla extract
-
7.5 ml (½ tbsp) almond extract
-
375 ml (1 ½ cups) quick oats
-
180 ml (¾ cup) almond flour
-
125 ml (½ cup) skim milk powder
-
30 ml (2 tbsp) stevia-based sweetener
-
5 ml (1 tsp) baking powder
-
2.5 ml (½ tsp) baking soda
-
1 pinch of salt
-
250 ml (1 cup) fresh blueberries
-
3 squares of dark chocolate, coarsely chopped
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix the wet ingredients.
- Add the dry ingredients, except the blueberries and chocolate. Mix until the batter is homogeneous, being careful not to overmix.
- Gently fold in the blueberries and dark chocolate.
- Form 12 dough balls and place them on the baking sheet.
- Bake for about 12 minutes, or until the tops are lightly golden.
- Let cool before serving.
Notes
Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
