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Food

Blueberry Nut Butter Cookies

Try these Blueberry Nut Butter Cookies from the new cookbook, Occasionally Eggs.

This is an extraordinarily simple recipe, exactly what I look for in the summertime. It makes the best chewy cookie, without any leavening agent needed, or wheat, or eggs. Blueberries are lovely in these, both delicious and attractive — but if they’re out of season for you, just use chocolate!

Note: Frozen blueberries equal very purple cookies. You can use them — the taste is the same — but they will color the dough. Peanut or almond butter are also delicious in this recipe.

Ingredients


Serves 10

  • 3⁄4 cup (150 g) Nut and Seed Butter (page 240)
  • 1⁄4 cup (60 mL) maple syrup
  • 1⁄4 cup (40 g) coconut flour
  • 1 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1⁄2 tsp salt
  • 1⁄2 cup (100 g) fresh blueberries

Directions

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Mix the nut and seed butter, maple syrup, coconut our, oil, vanilla, cinnamon and salt in a large bowl. Stir with a wooden spoon until thickened, about 30 seconds. Gently fold in the blueberries. It will be a stiff dough.
  3. Form the cookie dough into ten small balls and place on the baking sheet. Gently flatten into discs. Bake for 8 to 10 minutes, or until golden. Cool for 10 minutes before removing from the sheet and cooling fully on a rack. These are best kept in a sealed container in the refrigerator or another cool place, for up to 3 days, as the berries will spoil quickly at room temperature.

Source

Excerpted from Occasionally Eggs: Simple Vegetarian Recipes for Every Season by Alexandra Daum. Copyright © 2021 Alexandra Daum. Photography by Alexandra Daum. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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