I can confirm that these Blueberry Cookies by @justine_snacks truly live up to the hype. I'm not much for a viral recipe, I'm too old and uncool for that noise. Tomato Feta Pasta? Good in theory, but in practice, I can't get past the broken and chalky looking sauce (I know, I'm the worst). Why not roast the tomatoes and then toss in some fresh feta, the way feta was meant to be eaten.....I digress.
Back to the cookies!! Because these cookies, they need absolutley zero, and I mean zero modifications. Justine's vegan recipe is everything I could hope for in a cookie and more, they are flavorful, moist, not overly sweet and oh-so pretty thanks to the natural blue-ish purple they take on from frozen blueberries.
So what did I do? I made her version about four times (research, I swear!) and then decided to make a few riffs because of who I am as a person. As a nursing mom, I'm on a mission to turn any cookie I eat into a 'lactation cookie'. In my house this is code for, don't eat these, these are mine. So true to form I swapped some of the all purpose flour called for in the original recipe for oat flour (*allegedly* good for supply). Also, instead of the white chocolate I used chopped macadamia nuts and unsweetened flaked coconut so I could justify eating one (or three) of these for breakfast. As for the fat, Justine's original recipe calls for vegan butter, but I used solid coconut oil in these because I have a comically large vat of it from Costco to work through. Speaking of Costco, just because I added macadamia nuts to these, I don't want you thinking I'm some sort of Rockefeller. Back in March of 2020 at my peak of pandemic hoarding I bought a bag of macadamia nuts that I am still working my way through. I regret nothing.
In conclusion, make the cookies, you won't regret them either.
Recipe and Headnote Molly Adams
- 1 cup frozen blueberries
- 1 lemon, juice and zest divided
- 1 1/ 2 cups all purpose flour
- 1/ 2 cup oat flour, (ground about ½ cup oats into a flour in a high speed blender)
- 1 teaspoon baking powder
- 1/ 4 teaspoon cinnamon
- 1/ 4 teaspoon salt
- 1 cup granulated sugar
- 3/ 4 cup solid coconut oil
- 1 cup macadamia nuts, chopped
- 1/ 2 cup flaked unsweetened coconut
Preheat oven to 375˚F line a baking sheet with parchment paper.
Add blueberries and lemon juice to a small saucepan and cook over medium heat for about 3 minutes or until the berries begin to soften and break down and the juices start to thicken. Remove from heat and let cool. Once cool, mash the berries with the back of a fork.
Add flour, oat flour, baking powder, cinnamon and salt to a medium bowl and whisk to combine. Set aside.
Add sugar to a stand mixer bowl and massage lemon zest into the sugar with your finger tips, about 1 minute. Add coconut oil and mix at medium speed with the paddle attachment for 2-3 minutes. Add cooled blueberry mixture and mix for an additional 2 minutes, or until all of the berries have broken down and the batter is a bright blue color. Add the dry ingredients and mix just until combined. Fold in the nuts and coconut, then chill for 30 minutes.
After 30 minutes, scoop the dough into heaping tablespoon sized balls and place on prepared baking sheet, baking about 6 cookies at a time. Bake for 10-12 minutes. Repeat with remaining cookie dough.