Walnuts and blueberries take center stage in this nutrient-dense mini energy bite. This recipe comes together very quickly, so you can make a batch for now, or store them the freezer for later. That is if they make it from the oven to the freezer!
- 1 cup chopped California walnuts, lightly toasted
- 1 cup whole-wheat pastry flour
- 1 cup uncooked oatmeal, regular or quick-cooking (not instant)
- 1/2 cup unsweetened shredded coconut
- 1/3 cup maple sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 1/4 cup maple syrup
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- Preheat the oven to 350°F and cover cookie sheets with parchment paper.
- In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add the blueberries and stir to combine.
- Combine the maple syrup, olive oil and butter in a small saucepan. Place over medium heat and stir until the butter melts. In a small bowl, add the baking soda to the boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
- Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls. Place about 2 inches apart on the prepared cookie sheets. With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.
- Bake 10 - 12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan, then transfer the cookies to a rack to cool completely. Store in an airtight container.