Oaty Chockey Blueberry Cookies

Firstly, I meant to share this recipe and blog in 2020 which turned into 2021…and now it’s 2022. So I apologise for that as I’ve been sitting on such a wonderful comforting recipe - both in the comfort of making and eating something satisfying yet healthy. when comfort is needed. WARNING: these are MOREISH!

Since spending time in Los Angeles over the past few years, I had to replace my more English/Kiwi terminology of biscuits for “cookies”. Apparently “biscuits” are dry and crunchy, and “cookies” are soft and chewy, so this recipe is for cookies!

This is super easy and quick to bang out, while also looking impressive. Give as gifts or enjoy on your own, and it goes SO well with coffee of course! They’re so delicious and satisfying and perfect with a cuppa coffee. I eat one for breakfast sometimes when I’m on the go…

They’re reasonably “healthy” because they have oats and real fruit in them (not dehydrated), but also less sugar and much butter than most cakes or biscuits, er I mean cookies. I always try to use less sugar when possible and using darker 70-80% chocolate really balances the flavour too. So instead of using milk chocolate, I prefer to use dark chocolate where possible.

Also note I have included wholemeal flour but you can use all All Purpose flour or replace the entire flour measurement with wholemeal flour should you choose. It’s such an adaptable recipe and produces very few dishes - a bowl, cup, wooden spoon a knife and a teaspoon.

I just love using fresh blueberries, especially if they are plump, they look so beautiful when mixing the ingredients. Though, you could replace blueberries with sultanas or currents or frozen blueberries too if you prefer. Recently I also added in a handful of high quality raw cacao to add a bit of. crunch.

I hope you give these a go ✨🍪

Feel free to tag me in your posts @the_girl_in_the_cafe if you do! 😍

Oaty Chockey Blueberry Cookies

Ingredients:

• 60g softened butter (Use plant-based butter to make it Vegan)

• 1/4 cup canola oil (or coconut oil or extra virgin olive oil if you don’t have canola)

• 1/2 cup brown sugar (I don’t bother packing it)

• 1 large egg (one tablespoon of flax seeds and three tablespoons of water to replace one egg. Grind the flax seeds into a fine powder using a coffee or spice grinder (or 2 1/2 teaspoons pre-ground), and then mix in the water with a fork or whisk until gelatinous.

• 1 tsp. vanilla

• ½ cup all-purpose flour

• ½ cup wholemeal flour

• 1 1/2 cups old-fashioned oats

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 cup (or so) fresh blueberries

• ½ cup choc chips (use Vegan Chocolate or omit)

Method:

1. Preheat the oven to 350°F/180°C

2. In a large bowl mix the butter, oil and brown sugar until creamy; beat in the egg add vanilla.

3. Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and chocolate and stir just until blended.

4. Drop large blobs on a baking sheet. I flatten them with your palm or the back of a spoon a little.

5. Bake for about 15 minutes, until set around the edges but still soft in the middle. If you like them a little more crunchy and firm, keep them in for a few minutes longer.