These blueberry cookies were shared with us by Sophia Handschuh from Thermomix Baking Blogger, and you will find them in her book Practice Mix Perfect. They are a gorgeous option for your school holiday baking, and they are also vegan. You can easily freeze them and thaw as needed. When they come out of the oven they are very soft, so make sure to leave them to cool and harden before you eat them.
Recipe Tester Feedback: "These blueberry cookies turned out really well and were absolutely delicious. So easy to make and I will definitely be making again." - Gerri
No: Dairy / Egg
Contains: Gluten / Nuts
Preparation Time 10 minutes
Cooking Time 10-12 minutes
Can be frozen
- oats - 150g
- olive oil - 90g
- honey - 120g, or agave nectar
- almonds - 160g, crunchy, or peanut butter, make your own with the Almond Cashew Nut Butter recipe from The Easy Issue
- tahini paste - 90g, can make your own with the Tahini Paste recipe from The Tea Party Issue
- vanilla - 1/2 tsp, extract
- sea salt - 1/2 tsp
- bicarb soda - 1/2 tsp
- buckwheat flour - 100g
- blueberries - 150g, fresh
- Preheat the oven to 180C. Line 2 baking trays with baking paper.
- Place the oats (150g) in the bowl. Blend Speed 10 / 3 seconds. Place into a small bowl until later.
- If you need to make your own buckwheat flour, add buckwheat kernels (100g) to the bowl and program 1 minute / Speed 10. Set aside.
- Add the oil (90g), honey (120g), almond butter (160g), tahini (90g) and vanilla (1/2 tsp) to the bowl. Program 2 minutes / 50C / Speed 2.
- Add the reserved oats, salt (1/2 tsp), bicarb soda (1/2 tsp), buckwheat flour (100g) and blueberries (150g) to the bowl. Mix Reverse+Speed 2 / 20 seconds.
- Spoon tablespoons of the mixture onto the prepared trays with at least 4cm gaps in between. Round them slightly with your fingers, press down to make a nice cookie shape,
- Bake for 10–12 minutes.
- Remove and leave to cool on the trays until hardened, then transfer onto a wire cooling rack and leave to cool entirely.