I had friends over the other night, and a fresh pint of blueberries in the fridge. Naturally we had to do some baking! I made a few swaps to the original recipe to make it a tad healthier. I’ve also cut the sugar amount from the original, as our batch was very sweet.
Blueberry Oatmeal Cookies yields approximately 32 cookies
1 1/2 cups flour (I used spelt flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick of butter, unsalted and softened
1/2 cup natural applesauce
1 cup light brown sugar
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup blueberries
1 1/4 cup powdered sugar
juice of 1 lemon
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Whisk the flour, baking powder and salt in a small bowl and set aside.
Cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
Stir in the flour mixture with a wooden spoon, then stir in the oats and blueberries (be careful not to break the blueberries).
Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart.
Bake until the cookie edges are just turning golden brown but the middles are still pale, about 14-16 minutes. Keep an eye on them; the cookies will look completely not done when you take them out of the oven but they will firm up while they cool.
Mix together the powdered sugar and lemon juice, adding more powdered sugar to get to desired consistency.
Once cookies are cool, drizzle the glaze on top and let sit until hardened. Store cookies in an airtight container.