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blueberry coco oatmeal cookies

blueberry coco oatmeal cookies

I love cookies. I especially love cookies that I can eat in the morning with zero guilt. Cookies that are practically breakfast in their own right. That's where these blueberry coconut oatmeal cookies come in. They're a dolled up version of my granola recipe, and my husband and I can't stop eating them. Seriously - I've made three batches this week alone. They're filled with all sorts of energy-boosting ingredients to nip hunger in the bud and get you through the day. I also eat these cookies in the middle of the night (hey, I'm nursing - I've gotta keep up my milk supply, right?). Check out the recipe below, and don't say I didn't warn you when you eat all of them in a day. 

Blueberry Coconut Oatmeal Cookies

  • 2.5 cups old-fashioned whole rolled oats

  • 1/2 cup chopped nuts

  • 1/2 cup shredded unsweetened coconut

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 3 tbsp brewer’s yeast

  • 1 and 1/4 cup nut butter

  • 1 large ripe banana, mashed

  • 1/4 cup coconut milk

  • 1/2 cup raw honey

  • 1 tsp vanilla extract

  • 1 cup fresh, frozen, or dried blueberries (do not thaw if frozen)

Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Thoroughly mix the dry ingredients in a large bowl.

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Mix the wet ingredients (except the blueberries) in a medium bowl, then add to the dry ingredients. You could do everything in one bowl (I have before when in a particularly lazy mood) but I usually like to make sure all the dry ingredients are evenly mixed before adding in the wet ingredients. Taste the batter at this point and decide if you’d like a little more cinnamon, or honey if you want it a bit sweeter. Add the blueberries and mix gently. Drop 1/4 cup of batter onto the baking sheet, flattening slightly with your fingers. The cookies won’t spread much, so you don’t have to worry about spacing them far apart.

Strategic angles because my Silpat is jacked up and I have no idea how to fix it.

Strategic angles because my Silpat is jacked up and I have no idea how to fix it.

This recipe should yield about 18 cookies - and that’s with sneaking some of the batter for taste tests. Bake for 18-20 minutes, until the bottoms are browned - the cookies will fall apart easily if not baked enough (still deliciously edible though!). Let cool completely before transferring to an airtight container. Enjoy and try not to eat them all in one day. 

Notes:

- If you’re a nursing mama like me, these make a great lactation cookie. Oatmeal and brewer’s yeast boost milk supply, and the recipe is easy enough to make quickly while baby naps. Plus you only need one hand to eat them. Win-win.

- If you’re not a fan of coconut milk, you can replace it with another mashed banana or 1/4 cup applesauce. 

- You could easily replace the blueberries with another fruit (dried cranberries, raisins, etc) or chocolate chips 

- Baked cookies freeze well, if somehow you aren’t able to consume them all. 

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