I’m back. I really wanted to start posting here more for the new year, but between preparing to move and losing my cat, I didn’t really have time. So much has happened in the last few months, it’s been insane! I moved from Los Angeles to Denver a month ago, and I’ve started working from home – which gets my cooking and baking juices flowing, I guess, because I can’t stop creating. I’ve got a handful of recipes I’ve been working on, and I do plan on posting a little more often.
So, blueberry cookies. Berries were on sale at my local Sprouts when I went this week, and I couldn’t resist buying up a few packages. I’d also been staring a mostly full container of oatmeal and several very ripe bananas in the eyes, and I got the itch to bake. I’ve been working on perfecting my banana bread muffin recipe, but wanted something a little more… cookie. That’s how we got to this little creation.
- 1 mashed banana
- 2 tablespoons coconut oil, melted to liquid form
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 “egg” (whichever vegan egg substitute is your favorite)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional; replace with additional vanilla extract if necessary)
- zest of 1 lemon
- 1 1/2 cup whole wheat pastry flour (non-pastry flour is fine, too, but I wanted them super light)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 3/4 cup oats
- 1 cup of blueberries
Directions (makes approximately 2 dozen medium sized cookies):
- Preheat your oven to 375.
- Mash the banana together with the oil, “egg,” sugar, and extracts. Make sure mixture is as smooth as possible.
- Sift the dry ingredients into a medium bowl. Then mix in the oats.
- Add the dry into the wet in two doses. When the second dose is almost mixed in, carefully fold in the blueberries.
- Scoop onto parchment lined baking sheets in approximately 1 inch balls. Make sure dough doesn’t touch, but they won’t really spread. I pushed mine down to make them flat before baking.
- Bake for about 12-14 minutes, depending on your oven. I would check them after 9, because I am baking at a high altitude, this worked best for me.
- Let them cool on a baking rack, and enjoy!!!