I am writing this post as I am eating blueberry oatmeal cookies straight from my bed. This is how I am nursing my sore body after a 9-mile run this morning. It’s pretty amazing that our bodies are actually capable of doing things we once thought were not possible. Sometimes you just have to push yourself and see where it takes you. The soreness is rough and it will probably get worse tomorrow but it’s a reminder that I ran frigging 9 miles and survived. Anyways, more importantly let’s talk cookies – if you are only into buttery, melt-in-your-mouth cookies – I am sorry these aren’t..instead these wild blueberry oatmeal cookies are slightly dense, crispy on the outside,soft on the inside and heavily studded with wild blueberries. Think of them as superfood cookies that has a chock full of good-for-you ingredients such as oats, wild blueberries, hemp seeds, and coconut oil. Also, these are naturally gluten-free and vegan if you are into that sort of thing.
I made these cookies as a part of the Recipe Redux’s September theme – ‘Get Your Dehydrator On’. Since I don’t have a dehydrator nor any experience with a low slow oven, or natural sunshine to dry fruits and vegetables, I opted to use dried wild blueberries in cookies that are breakfast/lunchbox/snacks/dessert/kid friendly. “Banana Bread Breakfast Cookies” was my inspiration in creating this recipe although I find wild blueberry oatmeal cookies to have a superior texture somewhat similar to oatmeal raisin cookies but denser. This one bowl recipe is pretty flexible when it comes to ingredient swapping; feel free to use dried fruits/seeds of your choice. I am using wild blueberries, sweet chewy gem full of antioxidants and twice the amount of fiber than regular blueberries. Just be mindful of the amount of added sugar and other additives such as oil which helps prevent them from clumping together. I got mine at Trader Joe’s which contains sugar and sunflower oil and per 1/4 cup, it provides 140 calories, 33 grams total carbohydrates (7 gram fiber and 26 grams sugar). Once all the ingredients are mixed in together, the batter will feel wet but it should form into a circular disc. If it doesn’t, add a couple more tablespoons of almond meal to the mix. The wild blueberries tend to sink at the bottom therefore, stir the mix every now and then in order to avoid that from happening. If you want to add nuts and other seeds, you may have to scale the recipe accordingly but as long as the mix holds together into a disc shape, I am sure it will turn out okay. I am thinking of adding chopped walnuts and shredded coconuts for my next batch but even without it, its been hard not to drag myself (god, it hurts to walk) back into the kitchen for these delicious cookies.
In its purest form, dried fruit is just fresh fruit with the water removed and causes some nutrients to become more concentrated. A 2005 study in the Journal of the American College of Nutrition revealed that antioxidants in dried cranberries, grapes, and plums are twice as potent as those in fresh fruits. However, be careful of the portion size because dried fruit is a fraction of the size of a fresh one so it packs calories and sugar really quick. Ideally, you would want to get dried fruits with just fruit as the ingredient and free of any sulfites/preservatives (source).
- 2 medium banana, mashed
- 2 cups rolled oats (use certified GF brands to keep it GF)
- ¼ cup almond meal (or little more if needed)
- ¼ cup + 2 tablespoon wild dried blueberries
- ¼ cup coconut oil,melted
- ⅛ teaspoon salt
- 2 tablespoon agave nectar (use honey if not vegan)
- 2 tablespoon hemp seed (or use chia seeds)
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, combine everything and mix well. Add a tablespoon or two of almond meal if the mix feels too shaggy and hard to shape.
- Use your hand to shape the mix into a cookie (I used about 3 tablespoon of the mix).
- Bake for 23-25 minutes or until the cookies are slightly golden and cooked through.