BLUEBERRY OATY COOKIES

 
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Soft oats and juicy blueberries…the perfect ingredients for a delicious, healthy cookie! We love oats, so much so we pretty use them in all of our products! But they also make a great ingredients for snacks and baking; they provide a great source of fibre and offer that much needed slow release energy to help you survive the afternoon slump! This recipe also uses coconut sugar for a subtle sweetness and buckwheat flour as a naturally gluten free base. If you prefer a vegan recipe, we’ve included some simple swaps so they can be made both ways… happy baking!

Ingredients

50g Butter or coconut oil

85g Coconut sugar

1 Small/ medium egg or 1 flax egg (mix 2 tsp of milled flax with 1 tbsp of water and leave to stand for 5 minutes)

100g Rolled oats (Gluten free if required)

40g Buckwheat flour

1/2 tsp Baking powder

Pinch of salt

50g Blueberries (fresh or frozen)

Method

  1. Preheat the oven to 180C (160C Fan) and line a baking tray with parchment

  2. Cream the butter and sugar together in a large bowl.

  3. Beat in the egg until smooth then add the dry ingredients.

  4. Stir well so that all the ingredients are well mixed then gently stir in the blueberries.

  5. Spoon onto your lined tray (or use you hands) and form rough 5 balls.

  6. Place in the oven for 15 minutes to bake.

  7. Remove from the oven and allow to cool a little before transferring to a cooling rack.

  8. Once fully cooled, store in an airtight container.

 
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