Post by Loupy on Aug 3, 2016 23:23:15 GMT -7
Blueberry Oatmeal Cookies
From: Amy @ amyshealthybaking.com/
With this year’s reunion quickly approaching, I created a more nutritious version of my grandmother's cookies. My soft Blueberry Oatmeal Cookies are perfectly sweet, extra chewy, and bursting with tangy dried fruit. As you sink your teeth into each moist mouthful, it’s absolutely impossible to tell these skinny treats contain NO butter, refined flour, or refined sugar!
These low fat cookies require instant oats—and lots of them! I prefer oatmeal cookies, not cookies with a few flakes of oats mixed in, so I added 1 full cup. Regular old-fashioned oats are a little too hearty and refuse to soften during baking. They also fail to absorb liquid as quickly as instant (quick-cook) oats, resulting in tough chewy bits. To make your own instant oats, just add the same amount of old-fashioned oats to a food processor and pulse 5-8 times until they’re coarsely ground.
These cookies are so soft and extra chewy! The dried blueberries add a bright tangy burst, while the warm cinnamon and oats provide a comforting backdrop. They’ll stay soft for up to a week if stored in an airtight container—if they last that long!
Makes: 15 cookies
Ingredients:
1 cup (100g) instant oats (measured correctly)
¾ cup (90g) whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 tbsp (28g) coconut oil, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
¼ cup (40g) dried blueberries
Directions:
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.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
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.) 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.
From: Amy @ amyshealthybaking.com/
With this year’s reunion quickly approaching, I created a more nutritious version of my grandmother's cookies. My soft Blueberry Oatmeal Cookies are perfectly sweet, extra chewy, and bursting with tangy dried fruit. As you sink your teeth into each moist mouthful, it’s absolutely impossible to tell these skinny treats contain NO butter, refined flour, or refined sugar!
These low fat cookies require instant oats—and lots of them! I prefer oatmeal cookies, not cookies with a few flakes of oats mixed in, so I added 1 full cup. Regular old-fashioned oats are a little too hearty and refuse to soften during baking. They also fail to absorb liquid as quickly as instant (quick-cook) oats, resulting in tough chewy bits. To make your own instant oats, just add the same amount of old-fashioned oats to a food processor and pulse 5-8 times until they’re coarsely ground.
These cookies are so soft and extra chewy! The dried blueberries add a bright tangy burst, while the warm cinnamon and oats provide a comforting backdrop. They’ll stay soft for up to a week if stored in an airtight container—if they last that long!
Makes: 15 cookies
Ingredients:
1 cup (100g) instant oats (measured correctly)
¾ cup (90g) whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 tbsp (28g) coconut oil, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
¼ cup (40g) dried blueberries
Directions:
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.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
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.) 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.