I love summertime and seasonal fruits. Especially lately – all the fresh peaches make the world smell just a little sweeter! But I’m not here to talk about peaches. I’m hear to talk about wild blueberries – another fruit I’ve seen on grocery store shelves and farmers markets in the past weeks.
Wild blueberries are slightly different from the regular blueberries that you’d find in stores because they come from wild plants and are not cultivated or farmed. Wild blueberries appear smaller than what you might be used to, but they pack quite the nutritional punch. They are higher in antioxidants (woop woop!) which we know protect us from free radical damage that can lead to nasty things like cancer. Because the blueberries are smaller, the antioxidants packed is even greater than regular blueberries!
Wild blueberries have a more intense taste, too! Have you ever tried a blueberry and thought that it tasted a little… watery? Light? Bland? Wild blueberries have more tang, sweetness and flavour than cultivated blueberries. They even pop a little in your mouth when you bite into them! If you ask me, they’re my favourite of the two 🙂
Lastly, wild blueberries are awesome in these cookies because they tend to hold up well under the pressures of cooking or baking. They’re sturdy little buggers and are definitely stronger than conventional blueberries which tend to get mushy easily.
Alright… Now that I’m done sharing all the love about wild blueberries, I guess I’ll share the cookie recipe with you. But not before another picture!
- 1 1/4 cup almond meal
- 1 cup ground oat flour
- 1 chia egg (1 tbsp ground chia seeds + 4 tbsp water)
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup wild blueberries
- Set oven to 350°F.
- Create your chia egg and let sit for a few minutes.
- In a separate bowl, combine almond flour, oat flour, baking soda, baking powder and salt.
- Add coconut sugar, vanilla, coconut oil and maple syrup to the chia egg. Mix well.
- Combine flour mixture with wet ingredients and stir well.
- Add wild blueberries and fold in gently.
- Line your baking sheet with parchment paper and scoop your mixture onto it.
- Bake for 15-16 minutes, or until cookies have cooked through.
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