Deliciously crumbly oaty cookies bursting with blueberries. Perfect for dipping in tea! Vegan, GF & healthy.
Preheat the oven to 180°c fan/200°c/390°f and line a baking tray with parchment paper.
Combine the oats, flour, ground almonds and baking powder in a large bowl.
In a smaller bowl, combine the honey/maple syrup, coconut oil, milk and vanilla. Pour the wet ingredients into the dry ingredients and mix well to combine. Your mixture should be crumbly but hold together if pressed between your hands. If the mixture is too dry, mix in another 1-2 tbsp of milk. Add the blueberries and stir them through.
Form 8 large balls of the mixture and space them evenly on the lined baking tray. Use your fingers to flatten and form the cookies into circles. Bake in the preheated oven for 25-30 minutes, or until golden round the edges.
Allow the cookies to cool completely before drizzling with the nut butter (if using) and transferring into an airtight container to store in the fridge. Serve with a glass of milk or a cup of tea.
These cookies will keep in an airtight container in the fridge for up to 4 days.
For various ways to enjoy these cookies, see within the post.
Gluten-Free: Assure your oats are certified gluten-free and use gluten-free baking powder.
Vegan: Use maple syrup rather than honey and a plant-based milk.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk