These Oatmeal, Chocolate and Blueberry Cookies are the best cookies I have made, they beat even the classic Chocolate Chip Cookies, and that’s not easy, they’re that good.
These cookies are prepared in 10 minutes and one bowl. How easy is that?
- 100 g of coconut sugar
- 80 ml of grapeseed oil (or coconut oil)
- 1 egg
- 2 tablespoons of homemade hazelnut spread
- 100 g of oats
- 80 g of whole-wheat flour
- 1/4 of a teaspoon of baking soda
- 1/2 a teaspoon of cinnamon
- 1/4 of a teaspoon of vanilla powder
- 150 g of blueberries, fresh or frozen
Start by preparing all your ingredients, this way it takes only 10 minutes to mix everything up.
For this recipe, you will need a bowl, a kitchen scale, and a hand mixer.
In a big bowl, add the oil and the sugar. Beat them together until the sugar is melted.
Add the egg and the hazelnut spread and beat again.
If you don’t have a homemade hazelnut spread, you can use Nutella or a nut spread.
Now, add the dry ingredients with the spices and stir gently with a spatula until you don’t see traces of flour anymore.
If you have a kitchen scale with a tare feature, you can add one ingredient at a time, and this way, you will need only one bowl.
Press the tare button, and measure one ingredient, after that, press again, and measure again, until you will finish measuring all your ingredients in one bowl.
Lastly, add the blueberries and stir to combine. If you add frozen blueberries, the dough will be easier to work with, because it will be colder.
In the meantime, preheat the oven to 180*C.
Form cookie shapes and add them to a baking sheet lined with parchment paper. Cook them 25-30 minutes, flip them halfway through.
Serve them warm, but they’re also delicious the next day. Store them in an airtight container.