Blueberry Oatmeal cookies

"Moon blue, moon blue, Your hearts just caught up in the moon blue..." (Stevie Wonder)

Jo's Experiments #2: This song struck my mind whilst seeing a box of fresh blueberries. So the stage was set, song requested to play in our R2D2 type assistant (much cuter than the original) aka Amazon Echo (humbly known as Alexa), picked up the apron and started off on another episode of "berry" experiment.

Blueberries have a very mild sweetness and most of what we get are borderline sour/acidic tasting. Using the fresh juicy texture, kick-started the recipe of healthy, filling, gluten-free breakfast cookies.

So here goes the recipe:


  • 40gm white butter

  • 40gm brown sugar

  • 60gm blueberries

  • 20gm oats

  • 30gm wheat bran

  • 50gm amaranth flour

  • 1/2 tsp vanilla essence

  • 1 TBSP cornflour

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda


  • Take the white butter and brown sugar in a bowl and mix it together till it is uniformly mixed without any lumps

  • Take the dry ingredients - oats, wheat bran, amaranth flour, cornflour, baking powder & soda in a separate bowl as per above measurements

  • Add the dry ingredients to the butter-sugar mix

  • Add a little vanilla essence and mix

  • Wash the blueberries, dry them and cut them in half slices (in case the blueberries are small in size then you can add it whole)

  • Add the blueberries to the batter and mix to prepare the cookie dough

  • Scoop out dough balls (around 35gm each), put it on tray and press with your palm. The above dough will make 6 cookies

  • Put the tray inside pre-heated oven at 180deg for 20-25mins (time varies with oven type, note when the edges get golden brown-thats the time to stop!)

  • Take out the tray and cool it down on rack for 15mins. Lo! Behold, your breakfast cookies are ready to eat!

Tips: Ensure to keep all raw ingredients in room temperature.

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