8tablespoonsavocado oil butteror traditional butter
1 1/3cupswhole wheat white flour
1/2cupdried wild blueberriesno sugar added if possible
1/3cupwhite chocolate chips + 1/4 cup more for drizzle if using
1/4cupslivered almondsoptional, not recommended for young kids
Preheat oven to 350 degrees F.
In a large bowl, use a hand mixer to cream butter, sugar, almond extract, and the egg together.
Add the flour, baking soda, baking powder, and salt to the bowl and continue to mix using your hand mixer until combined.
Fold in the dried blueberries, white chocolate chips, and slivered almonds is using.
Portion out 1 oz scoops onto a pre-greased cookie sheet and bake cookies for 12 minutes.
Remove and let cool.
If using the white chocolate drizzle, heat an additional 1/4 cup of white chocolate chips in the microwave until melted. Drizzle on top and let cool.
Here are some notes and helpful tips to keep in mind while preparing these Blueberry Almond Cookies!
White chocolate drizzle: If you decide to add this (which I highly recommend), be sure to allow at least 30 minutes for the chocolate to cool before storing. You can expedite this by placing them in the fridge or freezer to for the chocolate to harden. (PS if you like that drizzle you'll like these Pumpkin Cookies too with it!)
Adding slivered almonds: This is an optional add in for adults and older eaters, but since I make these for my toddler too we omit them as it could be a chocking hazard.
Make smaller cookies: Simply use a teaspoon and the recipe will yield about 24 mini cookies.
How to store: These best keep in an air tight container in the fridge. They will last about 10 days (but probably less because they are so good!) You can also store in the freezer and they will keep for 3 months.