Being that I had my usual gluten free blueberry pancakes last week, which were delicious by the way…(as always) I had some leftover blueberries that I couldn’t let go to waste. That being said I decided I needed to utilize my leftover berries and put them to good use with a breakfast cookie of sorts. Or rather since I used the word “cookie,” a very healthy dessert alternative. I have a major issue with letting produce spoil, call it a pet peeve, a compulsive trigger, or a resourceful measure. Fresh fruit and veggies are to me the 8th wonder of the world. Not only is produce ridiculous expensive, especially organic, but also it is insanely delicious and excellent for your body and immune system. With cold and flu viruses literally surrounding us left and right this winter, it is important that we fuel of body properly with as many antioxidants as possible.
This cookies were simple…very berry simple. I also found that they were the most delicious right out of the oven or even slightly after when warmed in the microwave. Being that they don’t have butter or casein in them they just naturally taste better and have a better consistency when they are warm, so keep that in mind. It seemed like the flavor and spices complimented the blueberries really well and somehow accomplished a warm yet refreshing taste at the same time.
Preheat oven to 350 degrees and bake cookies for 12ish minutes
1/2 cup olive oil
1/3 cup light brown sugar
1 egg beater (egg whites)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon lemon juice
light maple syrup amount varies on if batter is sticking together or not
¾ cup gluten free oat flour freshly ground or pre-packaged
1 ½ cup gluten free oats
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon baking soda
1 1/4 cup fresh blueberries
Mix together the oil and light brown sugar in a bowl, continue stirring while adding in the egg, as well as the vanilla and almond extract. Top off the mixture with some lemon juice.
Add in flour, oats, salt, cinnamon, nutmeg, and baking soda. Mix until combined and oats are evenly sticking. This is where you add the desired amount of maple syrup to help everything adhere together if necessary. Finish by adding the blueberries and ensuring that they are well distributed (everyone knows a cookie with more goods is loved a little more).
Best if served and eaten warm! (: