Blueberry Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
6 serving Bob's Red Mill Gluten Free Rolled Oats 18 tbsp ARTISANA COCONUT BUTTER .5 cup Honey .5 cup Maple Syrup 1.5 cup Blueberries, fresh .25 cup, chopped Walnuts 2 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) 8 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
Make a flax egg (mix 4 tablespoons of flaxseed meal and 12 tablespoons water). Let flax mixture sit for 15 minutes. Combine 2 cups of oats and 2 cups flour with 1 teaspoon each of baking powder and baking soda. Add 1/2 teaspoon salt to the dry indredients. Whisk to combine. Set aside. In another bowl, whisk together honey, maple syrup, coconut butter, flax egg, and 1 teaspoon vanilla extract. Add dry ingredients to wet, stir till combined. Fold in extra 1 cup oats, fresh blueberries, and walnuts. Scoop onto a parchment lined cookie sheet and flatten down, as cookies will not spread while baking. Bake for 10-20 minutes at 325. Let cool completely before serving.
Serving Size: Makes 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user CHLOE_MORELAND.
Serving Size: Makes 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user CHLOE_MORELAND.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.4 g
- Protein: 3.6 g