Our youngest son is turning seven today, which is so hard for us to believe! …
As I’ve mentioned before, we love to eat blueberries in our family and so we try to pick as many as we can in the short summer blueberry season and freeze them to use throughout the year. We had the chance to stay overnight at my aunt and uncle’s blueberry farm this past weekend and woke up early on Sunday morning to go out and pick some of the last blueberries for the season. This year, our youngest son switched over from his “I’m going to eat every single blueberry that I pick” mentality to a “look how many blueberries are in my bucket!” mentality. It was great! Usually when this happens with the kids, I like to encourage their newfound industrialism by letting them choose what to do with their bounty. When I asked Matt what he wanted to do with his two pounds of blueberries, he decided they would be best enjoyed in cookies. And as many times as I tried to convince him that blueberry muffins would be delicious and fun and the best choice for fresh blueberries, his mind was made up. Okay, blueberry cookies it is then, kiddo.
Of course, I have never actually made blueberry cookies before and did not see a recipe for them in any of my seasonal cookbooks. I found plenty of versions of a blueberry cookie online but I decided it would be more fun to create my own recipe instead. So I started with an old family favorite – applesauce cookies – and altered the recipe a bit to what you see below. (I didn’t have any fresh lemons on hand but, if I made this recipe again, I would definitely include some lemon zest because it pairs so well with blueberries.) I plan to use some of my blueberries to make up a batch of blueberry iced tea to enjoy with the cookies! Yum!
Hope you all enjoy these last weeks of summer with something fun and delicious!
AuthorMaria[cooked-sharing]
1 ½ cups whole wheat flour
½ tsp baking soda
¼ tsp salt
¾ tsp ground cinnamon
1 egg, beaten
¾ cup honey or maple syrup
½ cup coconut oil, melted
1 cup applesauce
1 tsp vanilla extract
1 lemon, zested
1 ¾ cups rolled oats
1 cup fresh or frozen blueberries
1
Preheat oven to 400°F.
2
Combine flour, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together egg, honey or maple syrup, coconut oil, applesauce, vanilla, and lemon zest (if using). Pour wet ingredients into dry ingredients and stir until combined. Fold in oats and blueberries.
3
Spoon onto a cookie sheet greased with coconut oil. Bake for 14 minutes, rotating pan halfway if necessary. Enjoy!
CategoryDairy-Free, Desserts, Nut-Free, Summer, Vegetarian
Ingredients
1 ½ cups whole wheat flour
½ tsp baking soda
¼ tsp salt
¾ tsp ground cinnamon
1 egg, beaten
¾ cup honey or maple syrup
½ cup coconut oil, melted
1 cup applesauce
1 tsp vanilla extract
1 lemon, zested
1 ¾ cups rolled oats
1 cup fresh or frozen blueberries
Directions
1
Preheat oven to 400°F.
2
Combine flour, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together egg, honey or maple syrup, coconut oil, applesauce, vanilla, and lemon zest (if using). Pour wet ingredients into dry ingredients and stir until combined. Fold in oats and blueberries.
3
Spoon onto a cookie sheet greased with coconut oil. Bake for 14 minutes, rotating pan halfway if necessary. Enjoy!
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Yum! Your recipe is making me hungry. I have some store-bought blueberries in the fridge and wondered if I might create something with them. I am wheat and sugar free so it’s always a challenge for me.
Love, Aunt Gerri
You could replace the wheat flour with oat flour and then the recipe would be wheat-free. What sort of replacements do you use for sugar? Could you use honey or maple syrup or do those still have the same effect?