The Accidental Blueberry Farmer
Nothing signals the arrival of summer more assuredly than ripe blueberries. We have seven of the perennial shrubs in our organic home landscape, and despite growing enough berries to freeze and eat th...
This recipe actually uses less refined sugar than cookies or even your typical breakfast muffin. However, the final result resembles a cookie in form, and will make you excited to wake up for breakfast in the morning. We like to use organic ingredients if possible.
Ingredients
SERVINGS: 15 – 20 Cookies
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat pastry flour or white whole wheat flour
- ⅓ cup ground flaxseed
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 ripe bananas (mashed)
- 1 large egg, lightly beaten (preferably duck egg)
- 2 ½ tablespoons unsalted butter, melted
- 2 ½ tablespoons raw coconut oil, melted
- 3 tablespoons buttermilk
- 2 teaspoons vanilla extract
- ½ cup toasted chopped pecans or walnuts
- 3 ounces dark chocolate chips
- 1 cup fresh blueberries
Preparation
Preheat the oven to 350°. In a large bowl, whisk together all dry ingredients (flour, oats, flaxseed, sugar, baking powder, baking soda, cinnamon and salt). In a small bowl, mash bananas with a fork until smooth, even consistency. Mix in egg, coconut oil, butter, vanilla extract and buttermilk. Add the wet ingredients to the dry ingredients. Mix until combined. Then mix in blueberries, chopped nuts and chocolate chips.
Spoon out the dough into cookie sized piles onto parchment paper or buttered foil on baking sheet, leaving a couple inches between cookies to allow for expansion. Room temperature cookies will take about 15 minutes to cook; if the mix was refrigerated first, it may take 20 minutes. Remove cookies from oven once edges have started to brown. Eat as soon as they’ve gone from hot to warm, or store for up to a few days.
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