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
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