I should enclose a warning with these cookies. They are super delicious, but also super filling. When they’re freshly baked, cooled down just enough to have a bite, you’ll immediately want another one and one more. That’s how tasty they are. But with the cashew butter and stuff, also very filling. You might end up feeling like I do right now. With a happy glowing belly, but kinda full 😉
So make them and eat them consciously. Have one, maybe two, but then store them away or treat someone a cookie. They’ll keep for a week in an airtight container.
- 75 g Oat flour (or ground rolled oats)
- 50 g Buckwheat flour
- ½ tsp Baking soda
- Pinch of sea salt
- ½ Vanilla pod
- 50 ml Olive oil
- 40 ml Maple syrup
- 80 g Cashew butter
- 40 g Fresh blueberries
- Preheat oven to 180 Celsius or 350 Fahrenheit.
- Mix the flours with baking soda and salt.
- In a small pan add the cashew butter to the maple syrup and olive oil. Mix well and warm up a bit to mix better.
- Scrape out the vanilla pod, add to the pan and mix.
- Add the cashew butter mix to the flour mix and stir until incorporated.
- Carefully fold in the blueberries.
- Scoop little balls onto a cookies sheet and flatten them with wet hands.
- Bake the cookies for 12-15 minutes until light brown.
- Let them cool before eating, they're breakable when still warm.
*Recipe adapted from Almond Butter & Blueberry Cookies from ‘Green Kitchen Travels’