Blueberry Oatmeal Cookies

amyshealthybaking.com

TennisgalAZ

1 cup (100g) instant oats ( measured correctly)

¾ cup (90g) whole wheat flour ( measured correctly)

1 ½ tsp baking powder

½ tsp ground cinnamon

⅛ 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

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5 to 8 times.

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.) 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 to 15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

note: Notes: It's really important to measure the oats with the spoon-and-level method (like with flour; see link in ingredients). 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.

Note: Ingredients may have been altered from the original.

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