Last year, Mark and I bought a second home in Maine, but not in the part of Maine you probably know.
We are far away. Or as you are called when you are not from here, “from away”. As in, near the Canadian border. I guarantee you have never been to the tiny town we now call home for a few months every year.
It’s quiet and peaceful and allows me to clear my head and create. It’s not for everyone, but it’s for me.
Where we are there are only two foods that we talk about all the time – lobster and blueberries. We are in the wild blueberry capital of the world, so you can’t help but make a lot of dishes with blueberries in them. Blueberry pancakes, blueberry muffins, smoothies with blueberries. I’m not complaining.
I had a lot of leftover blueberries and went to work to create a healthy cookie that everyone would love because, no surprise, there is barely an ice cream store within 25 miles of us if you’re looking for something sweet. These cookies came together with ingredients I happened to have on hand, which is the best kind of cookie.
I always have the basics – spelt or whole wheat pastry flour, sugar, butter, baking soda, baking powder, and spices – and I appreciated that I had unsweetened coconut, blueberries, and a bit of dark chocolate to add in. These cookies got rave reviews with my family, hope you enjoy them too.
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Blueberry Oatmeal Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: dessert
- Method: bake
Description
When in Maine, you eat blueberries! These cookies came together to use up my extra wild Maine blueberries and just for healthy fun!
Ingredients
2 cups old-fashioned oatmeal
1 cup spelt flour, or whole wheat pastry flour
1/2 cup ground flaxseed
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 ripe bananas, mashed
1 egg, slightly beaten
4 tablespoons unsalted butter, or coconut oil, melted
3 tablespoons milk (any kind)
2 teaspoons vanilla
1 cup fresh or frozen blueberries
1 cup unsweetened shredded coconut
4 ounces dark chocolate, chopped
Instructions
- In a medium mixing bowl, add the oats, spelt flour, baking powder, baking soda, salt, ground flaxseed, cinnamon, and brown sugar. Set aside
- In another mixing bowl whisk together the mashed banana, egg, butter, milk and vanilla.
- Add the wet ingredients to the dry and combine until just mixed. Add in the blueberries, coconut and chocolate.
- Scoop out 2 tablespoons of dough at a time onto a parchment-lined baking sheet, keeping the cookies two inches apart. Bake in the oven for 13-15 minutes until firm. Place on a cooling rack and enjoy right away.
Notes
Feel free to make substitutions, I used what I had on hand. Sub out coconut for chopped almonds, chocolate for chocolate chips, and add in other nuts, whatever you are in the mood for!
