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I have a major sweet tooth and it can be a curse when you are trying to eliminate sweets or I should say eat less sweets. I am more of a sugar sweet lover than a salty crunch fan. Anything that’s yummy and sweet send my way. So like I have said before in previous posts I am always looking for recipes to make my yummy treats a little bit more healthy. Because you shouldn’t go throughout life deprived of the things you love. (Just Health-a-fie them Up)

So here is a recipe I wanted to share with you guys for Blueberry Oatmeal Cookies from Amy’s Healthy Baking blog. It is great because it contains no Butter, Refined flour, or Refined Sugar. Perfect! These cookies are healthy but still so yummy that you will want to make them again and again.
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Blueberry Oatmeal Cookies

Ingredients:

Yield: 15 cookies

1 c instant (quick-cook) oats (measured correctly)
¾ c whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil, melted
1 egg, room temperature
1 tsp vanilla extract
½ c honey
Directions:
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
  3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s really important to measure the oats with the spoon-and-level method (like with flour; see link in ingredients). If you scoop the oats into the measuring cup, you end up with 1.5 times as many oats, which will result in very dry cookies.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.

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Enjoy these amazing cookies and share with others if you can bring yourself to.
-Shauna

 

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