After my trip to St. Louis, it was time to return to good ol' Chicago for the rest of my Spring Break. Today is my first full day at home and I am loving it. It is so nice to be at home and in my own bed! I started today off with an excellent 5 mile run and then it was off to run all the errands that I need to get done while at home. The comfort of home always makes me crave a comforting snack. When I was with Bri in St. Louis we made Mini Peanut Butter Pies for all his friends. Unfortunately one of his buds is allergic to peanut butter (the horror!), so we decided to try out another recipe that I had saved that was completely peanut-free. Also, it happens to be pretty darn healthy! The recipe for Oatmeal Blueberry Cookies is whole-wheat, butter/oil-free and jam packed with oats and blueberries! I don't know about you, but this sounds more like a breakfast or snack instead of a dessert. However, after eating a ton, I can officially say: these things are delish! We ended up with a ton of cookies and so I brought some home for my family! Enjoy:
Healthy Oatmeal Blueberry Cookies (slightly adapted from Mother Thyme)
1 1/2 cups whole wheat flour
1 cup old fashioned oats
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup applesauce
3/4 cup sugar
3/4 cup lightly packed brown sugar
1/2 tsp vanilla
1 1/2 cups fresh blueberries
1. Preheat oven to 350 and line some cookie sheets with parchment paper.
2. In a medium bowl, whisk flour, oats, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, beat applesauce and both sugars until well combined. Beat in egg until well combined. Finally mix in the vanilla. Slowly add the flour mixture and mix until just combined. Fold in the blueberries with a spatula.
4. Drop tablespoon sized balls onto the prepared cookie sheets and bake for about 10-12 minutes. Allow to cool for 5-10 minutes before moving to a cooling rack to cool completely.