Blueberry Crisp Cookies (with gluten free option)

Annacia *

By
@Annacia

These cookies are a wonderful way to use a bounty of summers blueberries! They’re like a fruit crisp in a cookie. The recipe has been edited to make it lower in calories and sugar, and higher in fiber than the original but still be every bit as as delicious. Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 2 dozen or more depending on the size you make them
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

1/2 c
butter, softened
3/4 c
brown sugar, loosely packed (or half that amoune of splenda brown blend)
1
egg
1 tsp
pure vanilla extract
1 1/2 c
quick-cooking oats (regular oats work too)
1 c
whole wheat pastry flour (*see options below)
1 to 2 tsp
ground cinnamon
1/2 tsp
salt
1/2 tsp
baking soda
1/4 tsp
baking powder
1/2 to 1 c
blueberries (fresh or frozen)

Step-By-Step

1Pre-heat oven to 350.

In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla.
2Combine oats, flour, cinnamon, salt baking soda and baking powder; gradually add to the creamed mixture.
3Stir in blueberries (gradually so you don’t have too many). Drop by heaping tablespoonfuls 2 inches apart onto lightly greased, Silpat, or parchment lined baking sheets.
4Bake at 350 degrees for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3 dozen
5Options:

*If you are gluten free, substitute gluten free flour mix for the flour, and gluten free quick cooking oats.

You can also substitute sprouted whole wheat flour or half whole wheat, half white flour for the 1 cup flour.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy