Easy Wild Blueberry Breakfast Cookies With Ricotta
These sweet and easy wild blueberry cookies have bright citrus flavor from the lemon and a chewy texture from the unsweetened shredded coconut. The cookie base is made with ricotta cheese and has ground oats for added fiber. Enjoy two or three of these cookies for a perfect grab and go breakfast that satisfies.
Equipment
- 1 measuring cup
- 1 Large Mixing Bowl
- 1 Teaspoon
- 1 Tablespoon
- Mixing Tool
- Blender *For grinding oats
- 1 Cookie Sheet
- 1 Wire Cooling Rack
- parchment paper
Ingredients
- 1 Cup Ricotta Cheese
- 1 Cup White Sugar
- 2 Lrg Eggs
- ¾ Cup Ground Oats
- 1 Cup White Flour
- ¼ Tsp Salt
- 1 Tbsp Baking Powder
- 1 Cup Unsweetened Shredded Coconut
- Zest From Whole Lemon
- 2 Tbsp Fresh Squeezed Lemon Juice
- 1½ Cup Frozen Wild Blueberries
Instructions
- In the blender grind up the oat flakes until they resemble fine powder. Set aside.
- In a large mixing bowl measure the ricotta cheese, white sugar, and cream until well blended.
- Add in the eggs and cream until smooth.
- Measure the flour, oats, baking powder and salt into the bowl.
- Blend the dry into the wet ingredients.
- Add in the lemon juice and zest. Blending thoroughly.
- Add in the coconut and stir until evenly distributed.
- Fold in the blueberries mixing only until just blended.
- Drop by tablespoonful's onto grease parchment paper on cookie baking sheet.
- Bake in low temperature 325℉ oven for 20 minutes or until the top springs back to touch and the edges are deep golden brown.
- Remove from oven and take off of parchment paper to cooling rack.
- Allow to cool completely before storing in airtight container in the fridge.
- Cookies last one week in the fridge. One month in the freezer.
Tried this recipe?Let us know how it was!