My favorite cookie recipe, a cleaned-up spin on the classic oatmeal cookie made with whole wheat, reduced sugar, and agave nectar, dotted with beautiful pops of fresh blueberries. Not for the crisp, flat cookie afficionado, these are chewy and moist with crisp edges – a lovely balance of nectary agave, nutty oats, and summer’s tart powerberry.
Blueberry Oatmeal Agave Cookies, adapted from Chocolate Chip Agave Cookies here
1 cup all-purpose flour or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups rolled (old-fashioned) oats
1/2 cup quick-cook oats (instant)
8 tablespoons unsalted butter, softened
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup agave nectar
1/2 teaspoon vanilla extract
1/2 – 3/4 cup fresh, frozen blueberries
Directions
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Preheat to 350 degrees F.
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Set aside flour, baking powder, baking soda, salt, oats, and pecans together in a bowl.
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In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth. Drizzle in the agave nectar and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture, followed by the blueberries.
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Drop balls of dough onto a nonstick or parchment-lined cookie sheet.
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With moistened fingers, flatten and round out the cookies a little.
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Bake for 9-11minutes, turning the pan once for even baking. The cookies are done when they are lightly browned around the edges. (The cookies may look slightly undercooked in the middle. Do not overbake).
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Set the cookie sheets on a rack to cool.
love how the cookies are stained pinkish in the first photo! i didnt know how much i was craving for cookies until i saw this post – i think im gonna make some cookies now 😀 happpyy!!