Blueberry Oat Cookies
Ingredients
1/2 cup softened Coconut Oil
1/2 cup Maple Sugar
1 tsp Vanilla Extract
1 organic Free Range Egg or 1 Flax Egg (1 1/2 tbsp flax meal mixed with 3 tbsp warm water, rested for 15 mins)
1 cup Oat flour
1 1/4 cup Rolled Oats
1/2 tsp Bicarbonate of Soda
1/4 tsp Fine Himalayan Salt
1/2 cup Fresh Blueberries
Instructions
- Using an electric whisk, beat together softened not melted coconut oil and maple sugar until smooth.
- Add egg or flax egg and vanilla and beat again until smooth.
- Add the oat flour, oats, bi carb soda and salt to your food processor, add whisked wet ingredients and blend until well combined.
- Pour into a bowl and carefully fold in the blueberries. Cover & refrigerate for 20 minutes to firm the dough.
- Preheat oven to 180C. Drop round balls of cookie dough onto a lined/greased cookie sheet.
- Press the balls down to form a cookie shape. Bake for about 20-24 mins or until edges just begin to turn golden brown.
- Allow the cookies to cool for a few minutes on baking sheet before transferring to a wire rack to cool completely.
