Michael and I try to eat fairly healthy. These blueberry cookies were a result of that attempt. We moved to Wisconsin last year, and apparently all the delicious cheese is blamed for raising people’s cholesterol. I think it’s more likely the deep-fried, smothered-in-gravy, food that’s absent of fresh vegetables, but what do I know?
We had been eating our usual diet plus some mozzarella sticks and fried curds because they’re amazing. However, we did a biometric screening and found out that both of us had high cholesterol levels- lame. Michael’s side of the family has a history of heart health problems, so we took action.
He’s now exercising for 30 minutes every day, I adjusted my baking to include more good fats and less sugar, and he doesn’t eat any fried food or drink any pop (there’s a cherry soda here called Sprecher’s and it’s amazing, so yes I drink it occasionally- and I don’t even like regular pop!). We’re not going crazy and cutting out carbs or anything, just trying to work in more fruits, veggies, beans, and nuts.
These cookies were one of my baking experiments to make cookies with benefits. They have walnuts and flax meal for omega-3’s, coconut oil instead of butter to reduce inflammation, oats for fiber, and blueberries, maple syrup, and dark chocolate chips for the antioxidants. You can use fresh or dried blueberries successfully.
I store the ones with fresh berries in my fridge for up to 4 days. Due to the extra moisture, they’re more likely to go bad. I’ll be talking more about that in a food microbiology post coming soon!
Blueberry Chocolate Oat Cookies with Flax
- 3/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup old fashioned rolled oats
- 1 tsp baking soda
- 2 cups flour
- 1/2 cup flax meal
- 1 cup fresh or dried blueberries
- 1 cup chopped walnuts or pecans
- 1 cup dark chocolate chips
Preheat oven to 350F. In bowl of stand mixer, blend coconut oil, maple syrup, and brown sugar until smooth. Add eggs and vanilla; beat well. Add oats, baking soda, flour, and flax and blend until combined. Stir in blueberries, walnuts, and chocolate chips. Scoop large tablespoons (I use an ice cream scoop) onto a parchment- or silpat-lined baking sheet. Flatten dough balls slightly as they will not spread much in the oven. Bake at 350F for 12-15 minutes or until golden brown on the edge. Let cool on sheet for 5 minutes before placing on wire rack to cool completely.
*An Anna Original*