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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Active Time:15 minsTotal Time:35 minsServings:16
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:16
Servings:
16
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Tips from the Test Kitchen
Expert advice and tips straight from EatingWell’s Test Kitchen.
Cook Mode(Keep screen awake)Ingredients2/3cup packedlight brown sugar1/2cupsmooth naturalcashew butter1/4cupunsalted butter, at room temperature1largeegg4teaspoonsgratedlemon zest2tablespoonslemon juice1tablespoonvanilla extract1cupold-fashioned rolled oats1/2cupall-purpose flour1/2cupwhole-wheat flour1/2teaspoonbaking soda1/2teaspoonbaking powder1/2teaspoonground cinnamon1/2teaspoonsalt2/3cupunsweetened driedblueberries(see Tip)2/3cupchopped pecans
Cook Mode(Keep screen awake)
Ingredients
2/3cup packedlight brown sugar
1/2cupsmooth naturalcashew butter
1/4cupunsalted butter, at room temperature
1largeegg
4teaspoonsgratedlemon zest
2tablespoonslemon juice
1tablespoonvanilla extract
1cupold-fashioned rolled oats
1/2cupall-purpose flour
1/2cupwhole-wheat flour
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonground cinnamon
1/2teaspoonsalt
2/3cupunsweetened driedblueberries(see Tip)
2/3cupchopped pecans
Directions
Position oven racks in top third and lower third; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
Beat brown sugar, cashew butter and butter with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides as needed. Add egg, lemon zest, lemon juice and vanilla; beat on medium speed until just combined, about 30 seconds.
Whisk oats, all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt together in a medium bowl until combined. With the mixer on low speed, gradually beat the flour mixture into the sugar mixture until fully incorporated, about 1 minute, stopping to scrape down the sides as needed. Add blueberries and pecans; fold until fully incorporated.
Scoop the dough into 16 portions (about 2½ tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten.
Bake, rotating the baking sheets between top and bottom racks halfway through, until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack. Serve warm.
TipDried blueberries are rich in antioxidants, but some dried blueberries can also have added sugar to enhance their flavor. Look for dried blueberries in the store or online with a “no-added-sugar” label or check the ingredient list to save about 7 grams of sugar per ⅓-cup serving.
Tip
Dried blueberries are rich in antioxidants, but some dried blueberries can also have added sugar to enhance their flavor. Look for dried blueberries in the store or online with a “no-added-sugar” label or check the ingredient list to save about 7 grams of sugar per ⅓-cup serving.
To make aheadStore in an airtight container at room temperature for up to 4 days
To make ahead
Store in an airtight container at room temperature for up to 4 days
EquipmentParchment paper
Equipment
Parchment paper
Nutrition InformationServing Size: 1 cookieCalories 205, Fat 11g, Saturated Fat 3g, Cholesterol 19mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 8g, Protein 4g, Fiber 2g, Sodium 130mg, Potassium 108mg
Nutrition Information
Serving Size: 1 cookieCalories 205, Fat 11g, Saturated Fat 3g, Cholesterol 19mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 8g, Protein 4g, Fiber 2g, Sodium 130mg, Potassium 108mg
Serving Size: 1 cookie
Calories 205, Fat 11g, Saturated Fat 3g, Cholesterol 19mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 8g, Protein 4g, Fiber 2g, Sodium 130mg, Potassium 108mg
Frequently Asked Questions
Unlike typical cookies, which are mostly sugar and refined flour, these cookies sneak in extra nutrition. The cashew butter and pecans offer plant-based protein and healthy fat. And the oats and whole-wheat flour provide fiber from thewhole grains.
Yes!Blueberriesare an amazing source of antioxidants, vitamins and minerals, and dried blueberries are no exception. Opting for dried fruit is a great shelf-stable way to up your fiber intake. A 1/4-cup serving of dried blueberries provides 3.5 grams of fiber—about the same amount as 1 cup of fresh blueberries.
Store the cookies in an airtight container at room temperature for up to four days.
Yes, you can. However, using fresh or frozen blueberries is not as straightforward as using dried blueberries. If you are using fresh berries, you need to be careful not to break them as you mix them into the cookie batter. You want the berries to stud the cookie, not color it blue. If using frozen berries, thaw them first and then dry them well before gently folding them into the batter.
EatingWell.com, April 2024
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