Last night I felt like making cookies, so I scrounged through my pantry and here's what I came up with. They turned out a little flat, but still chewy and delicious! Sorry for the poor photo quality, this is the result of flourescent lighting in a windowless kitchen using a cell phone camera at 9:30 pm.
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup oat flour
- 1/4 cup almond meal
- 1 TBS flax seed meal
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup rolled oats
- 1/2 cup dried blueberries
Preheat the oven to 350°F. Line baking sheets with parchment paper or a silpat.
With a mixer, cream together the butter, applesauce and the two sugars until smooth, about 2 minutes. Add the egg and vanilla and mix well.
In a second bowl, whisk together the dry ingredients (flours, meals, baking soda, baking powder, and salt). Add this mixture to the butter and sugar and mix until just incorporated. Do not over mix.
(Right about here I got a phone call from my best friend in Germany, so cookie prep halted for about an hour. I wonder if this is why they turned out flat?)
Stir in the oats and blueberries until just until combined. Using a tablespoon scoop or a spoon, place dough in mounds on the prepared baking sheets, about 2 inches apart.
Bake one sheet at a time for 15 to 16 minutes, or until the cookies are golden brown. Transfer to a wire rack and cool completely.
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