Blueberry Cookies

ERMAHGERD … summer is over (I go by holidays), and WHUT? Seriosuly, where did the time go? Don’t get me wrong, totally ready for sweaters, boots, snuggly blankets and fire pits, and pumpkin spice flat whites … but, SUMMER.

In an effort to hang on to the last days of summer (if it’s going to continue to be hot and humid, I’m going to carry on with all things summer as well), I give you blueberry cookies. Not only are they cookies, but they’re healthy-ish. No really, I want big props for NOT adding chocolate to these cookies – I mean, they can be eaten for breakfast. I’m serious: oats and blueberries, totes brekkie food.image

This was my first time baking with coconut oil – and I think there might be a bit of a learning curve (do any of you bake with coconut oil, got any tips?), as the cookies didn’t preform quite like I expected. I mean, they’re still delicious – I’m eating one as I type – but I was expecting a more floofy cookie and these came out pretty flat. Course that might have something to do with using frozen blueberries instead of fresh. #bakingwoes

Sidebar: Masterpiece Theater this Sunday (9/11) Indian Summers returns, which means my homeboy Ralphie will be back on the tube and I, for one, cannot wait to see what dastardly deeds the angel-faced man will get up to. #teamralphie

Blueberry Cookies
yield: 8 large cookies

Ingredients:image

3 TBSP coconut oil
4 TBSP almond butter
¼ cup sugar
1 egg yolk
½ tsp vanilla
½ cup almond flour
¼ cup oats
½ tsp baking soda
¼ tsp salt
¼ cup cashews, chopped
½ cup blueberries

Directions:

Mix together the almond butter, coconut oil, and sugar in a medium sized bowl. Add the egg yolk and vanilla, mix until combined.

Next mix in the oats, flour, baking soda, and salt. The dough will be thick and sticky at this point.

Fold in the chopped cashews and blueberries.
Pop dough into the fridge for at least an hour (and up to 24) before baking.

Heat the oven to 350F and using a large cookie scoop (I used a vintage ice cream scoop) scoop out 8 large balls and place them 2 inches apart on a cookie sheet covered with a silpat or parchment paper.

Bake for 10-14 minutes (I had to bake mine a bit longer because I used frozen blueberries). The sides should be a nice golden brown and the centers should be set.

Completely cool and store in an airtight container in the fridge for up to a week.

What are your favorite end of summer treats? Or are you already running headlong into all the fall treats?

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