Porridge Blueberry Cookies
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowI’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
- 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
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
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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Magdalena Tomislav says:
How can you store leftovers? And how long do they last in the fridge?
Krystal says:
Wondering if you could use left over over night oates?
Luka says:
yes that should work fine too :)
Luka says:
i would store them in the fridge for up to 3 days in a container x
Antonina Sinina says:
What can use instead butter and eggs? My boy has allergies
Ellie says:
These have been a real hit in our house. Wondering if you can recommend a substitute for almond meal for a lunchbox snack?
Magdalena Tomislav says:
Do these freeze well??
Luka says:
yes you can freeze them :)
Tash Bijen says:
Is there any substitute for honey for bubs under 12 months old?
Kate - Boob to Food says:
maple syrup or rice malt syrup would work too :)
Kate - Boob to Food says:
Oat or buckwheat flour should work well x
Kate - Boob to Food says:
You could use coconut oil instead of the butter, however the egg is needed as a binder. If there is an egg replacer that you usually use that may work just as well, but we haven't tested the recipe this way sorry!
Kamillah says:
My daughter loves these. We use her left over wheat biscuits (weetbix 🤣). They freezer really well too which is always a bonus
Kathleen Webster says:
Can I substitute tapioca flour with cassava flour?