By Terri Windover, Connect Contributor
I always like to make a recipe a few times, even if it comes out what seems like perfect the first time. I’ll make slight changes, like changing up the type or amount of sweetener or flour, or adding lemon zest (whoever invented ‘that’ idea was brilliant), and then publish the best version.
This recipe was the third batch. I changed up the amount of flour, added extra lemon oil and coconut sugar and presto! A super soft breakfast cookie with a crazy amount of blueberry flavour (Like… CRAZY amount) in each bite was born.
There’s basically just enough dough to hold the berries together. I feel the need to put out a disclaimer to let the cookies cool before you eat one, so that you don’t burn the roof of your mouths on the blazing inferno theses blueberries become. Not that I’ve done it myself or anything…
So, I hope you enjoy these cookies/bread/muffins/little piece of berry heaven. They’re incredibly easy to whip up, and I’m betting you have all the ingredients on hand. Especially now that it’s summer and the berries are everywhere. The best thing? They are ready in under 20 minutes!
Blueberry Banana Bread Oatmeal Cookies
1/2 cup (60 g) whole wheat flour
1/2 cup (40 g) quick oats*
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
1/4 cup (50 g) coconut palm sugar**
2 Tbsp (30 ml) lemon oil
1 tsp vanilla extract
1/2 tsp lemon zest
3/4 cup (105 g) blueberries***
Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, and salt. Set aside.
In a medium-sized mixing bowl, whisk together the banana, sugar, lemon oil, vanilla and lemon zest.
Add the wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVERMIX.
Gently fold in the blueberries.
Using a rounded tablespoon, scoop out the dough and drop onto your prepared baking sheet and gently flatten it with your fingers. The cookies don’t spread much, so shape them the way you want them to come out of the oven.
Bake for 8-10 minutes, until edges begin to turn light golden brown.
Remove the cookies from oven and let cool them for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
* You can also use old-fashioned oats, but the texture might come out a bit chewier. I don’t recommend steel cut as they simply don’t have time to soften enough.
** You can also use brown sugar.
*** I recommend using fresh blueberries for this recipe, as frozen ones will bleed during mixing and you’ll end up with purple cookies. Not that that’s necessarily a bad thing.
– Connect Weekly –