I’m excited to share my latest obsession with you all: Porridge Blueberry Cookies! These delightful cookies are a family-friendly snack that will have everyone reaching for more.
Imagine biting into a warm and chewy cookie, bursting with the natural sweetness of blueberries and infused with the comforting taste of porridge. You know that cozy feeling you get when enjoying a bowl of warm porridge on a cold morning? That’s exactly what you’ll get from these cookies, but in an easy-to-share, fun-sized form!
Fun fact: I stumbled upon this recipe while trying to find a creative way to use up leftover porridge – and now it’s become a go-to in my household. My little ones just can’t get enough of them, and neither can I!
Porridge Blueberry Cookies
Ingredients
- 1.5 cup almond meal
- 3/4 cup tapioca flour/starch
- 1 egg
- 40 grams butter
- 3 TBSP honey
- 1/3 cup cooked and cooled porridge
- 1/2 tsp baking powder
- 1 pinch salt
- 1/4 cup blueberries
Instructions
- Preheat the oven to 170 degrees Celcius and line a baking tray with baking paper
- Take out a mixing bowl and add in the almond meal, tapioca, baking powder and salt. Mix gently to combine
- Melt the butter and honey on the stovetop over a low heat
- Crack an egg into the dry mix and whisk. Pour in the melted butter and honey. Add in the cooked and cooled porridge. Mix well
- Gently stir through the blueberries
- Using a spoon, take some of the mixture and loosely form it into a circle. Place it onto the baking tray, pressing down gently. Repeat this using all of the remaining mix
- Bake for roughly 20 minutes until golden on top
Tried this recipe?Let us know how it was!
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