These peanut butter blueberry cookies are everything a peanut butter lover wants in a cookie – moist, chewy and peanut butter filled!
March 2017 Theme
Spring Clean the Kitchen
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
Happy Recipe Redux Day! I am so happy Spring has sprung! I am totally not a winter girl and basically beg for summer right when winter starts! The good thing about living in the Central Valley is that our Spring lasts about .02 seconds and then we hit 90 degree weather after that! And I am totally cool with that, I would rather be hot that cold ((anyone else like that??)) So, with Spring comes Spring cleaning…I spent a good chunk of my weekend cleaning house and organizing. Want to know what I came across? About 15 jars of various nut butters…mainly peanut and almond. Not even kidding. What’s a girl to do with 15 jars of nut butter? Make cookies of course.
Typically on Sunday I grocery shop for the week, and last Sunday I had purchased some blueberries but had not used them yet. I thought they would be a good fit for these cookies, and to use them up before they officially went bad. Spring cleaning is not just for the house…but for the fridge too! Also, with it being National Peanut Butter Month I felt making these cookies was fitting. 🙂
Let’s get baking! Enjoy 🙂
A surprisingly delicious combination for cookies and a fun way to use your blueberries. Using for as a topping for yogurt can get boring, right? 🙂
- 1 cup peanut butter
- 2 Tbsp. coconut butter
- 5 Tbsp. maple syrup
- 1 1/4 cup rolled oats
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1 egg
- 1/4 tsp. salt
- Pinch of cinnamon
- 1 cup fresh blueberries
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, stir in the peanut butter, coconut butter, maple syrup, egg and vanilla. Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle - you do not want to squish them, keep them whole.
Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand. Continue until dough is gone.
Bake for 10 minutes. Let cool for another 10 once out of oven and store in airtight container or in fridge.
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!