Imagine starting your day with a warm, gooey, and utterly scrumptious breakfast treat that's both healthy and indulgent. Look no further! Our Blueberry Breakfast Skillet Cookie recipe is a game-changer, packed with nutritious ingredients and bursting with sweet and tangy flavors. This show-stopping breakfast cookie is perfect for lazy Sundays, brunch gatherings, or even a quick breakfast on-the-go. With its crispy edges, chewy center, and sweet blueberry goodness, you'll be hooked from the very first bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup oats
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup blueberries
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have a 10-inch cast-iron skillet or oven-safe skillet ready for baking.
- In a large mixing bowl, combine the almond flour, oats, baking soda, and salt. Whisk these dry ingredients together until well incorporated.
- In a separate bowl, melt the coconut oil. Once melted, add honey and vanilla extract. Whisk these wet ingredients until they are smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until a cohesive cookie dough forms. The mixture should be slightly sticky but hold together.
- Grease the cast-iron skillet lightly with a small amount of coconut oil to prevent sticking.
- Transfer the cookie dough into the prepared skillet, using a spatula to spread it evenly across the surface. Make sure the dough is distributed uniformly.
- Gently press the fresh blueberries into the top of the cookie dough, distributing them evenly across the surface.
- Place the skillet in the preheated oven and bake for 22-25 minutes. The edges should turn golden brown, and the center should look set but still slightly soft.
- Remove the skillet from the oven and let it cool for 10-15 minutes. The cookie will continue to set as it cools.
- Slice the skillet cookie into 8 wedges. Serve warm, optionally with a dollop of Greek yogurt or a drizzle of additional honey.
Tips
- To ensure your Blueberry Breakfast Skillet Cookie turns out perfectly, follow these expert tips:* Make sure to grease your cast-iron skillet lightly with coconut oil to prevent sticking and ensure easy removal. * Don't overmix the cookie dough, as this can lead to a tough or dense texture. * Press the blueberries gently into the dough to avoid crushing them and to ensure they distribute evenly. * Keep an eye on the cookie while it's baking, as the baking time may vary depending on your oven. * Let the cookie cool for at least 10-15 minutes before slicing and serving to allow it to set properly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 0mg
