Ingredients for Blueberry Pecan Oatmeal Cookies
- Whole Wheat Flour
- Allspice
- 1 teaspoon baking soda
- ½ teaspoon salt
- Quick Cooking Oats
- 1 cup chopped pecans
- Dried Blueberries
- Walnut Oil
- ½ cup maple syrup
- 1 large egg
- Orange Zest
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How to Make Blueberry Pecan Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon (or allspice).
- Stir in 1 ½ cups rolled oats, 1 cup chopped pecans, and 1 cup fresh or frozen blueberries.
- In a separate bowl, whisk together ½ cup vegetable oil, ½ cup maple syrup, 1 large egg, and 1 teaspoon lemon zest until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and let the dough rest at room temperature for 20-30 minutes to thicken.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
3g
Carbs
3g
