CHEAT BORING DESSERTS WITH QUESTIONED BLUEBERRY MUFFIN COOKIES. Look. Does it really matter if you’re a muffin or a cookie? No. Not when you’re the ultimate cheat code for Thanksgiving! Crumble up some Quest Bake Shop blueberry muffins, mix them with almond flour and a few simple ingredients, and voila: cookies that are equal parts flaky, buttery, and full of holiday spirit. Let’s celebrate this recipe for what it is: a tasty treat that’s here to smash your protein goals, one bite at a time.
Check out the full recipe below:
NUTRITIONAL INFORMATION
BLUEBERRY MUFFIN COOKIES
Performances: 16 servings | Serving Size: 1/2 biscuit
Calories: 180 | Protein: 6g | Fat: 16g | Net Carbs: 2g
Total Carbohydrates: 6g | Sugar: 1g
Ingredients
BLUEBERRY MUFFIN COOKIES
- 2 Quest Blueberry Muffins
- 2 ½ cups almond flour
- 2 tablespoons no-calorie sweetener
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold butter, cubed
- 2 beaten eggs
- ¼ cup frozen blueberries
Method
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
- In a large bowl, use your hands to break the muffins into small pieces.
- Add the almond flour, sweetener, baking powder and salt and combine.
- Use a pastry cutter to cut the butter.
- Add the beaten eggs and use a rubber spatula to combine until you have a thick batter.
- Carefully add the cranberries. Press the dough into a rectangle about 1 ½ inches thick.
- Cut the rectangle into 8 pieces.
- Space cookies about 2 inches apart and bake for 15-17 minutes. Serve hot.
