Once again with the quest to find healthier foods that I can indulge in from time to time, I found this recipe which reminded me of my brother-in-law’s cookies. He used to make the most amazing, thick cookies which were stuffed full of goodness. I need to remind him to bake again the next time I go visit. 🙂
These cookies are very low in calories and sugar and on board with the coconut oil rage which health professionals suggest is a much healthier alternative. Coconut oil is a little more expensive in terms of other oils that can be used in this cookie, but I really like the slight coconut flavour the oil adds. These cookies offer the filling sensation of oatmeal, the comfort of a chewy, flavourful cookie, and the tanginess of dried blueberries.
If you have never tried dried blueberries, I would highly suggest you do so! We used them quite often in baking. First of all, they are terrific in this cookie recipe; they are totally addictive in my Sour Cream Scones recipe; and, add an added bonus, these little buggers are great tossed in a salad! How’s that for getting more anti-oxidants in your work day salad lunch!?
- 1 cup quick oats
- ¾ cup whole wheat flour
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons melted coconut oil, cooled
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup dried blueberries
- ¼ cup unsalted slivered almonds
- Preheat the oven to 325 degrees. Unlike most cookie recipes which require a slightly higher temperature, you'll want to bake these at a slightly lower temperature to eliminate the risk of burning the honey which has a lower heat tolerance than regular sugar or brown sugar.
- In a metal bowl, cream together the coconut oil, egg, and vanilla.
- Stir in the honey until completely incorporated and set aside.
- In another bowl, whisk together the flour, baking powder, cinnamon, salt and oats.
- Mix dry ingredients into the wet ingredients. Be careful to not over mix the dough, but be sure to incorporate all ingredients well.
- Lastly, fold in the dried blueberries and slivered almonds.
- Drop the batter onto a lined cookie sheet and bake for 13 minutes - no longer than that!! Remove the cookies from the oven and allow the cookies to sit undisturbed for a complete 15 minutes. Remove the cookies from the cookie sheet to a cooling rack to continue cooling.