Greetings from Europe!
Of course, I totally prepped this post before we left for our trip, but if you’re following along, we should be just about finishing up our first few days in London as you read this. Head to my Instagram if you’re interested in more honeymoon deets!
Ohh and I made you a video, too 🙂
So these cookies have been a labor of love for the past year. Don’t worry, I haven’t been working on this recipe ALL year, but I basically spent two summers trying to get these cookies just right.
I tried them with gluten free flour, almond flour, coconut flour— but eventually, I settled on my old stand-by, whole wheat pastry flour and old fashioned oats, which never seems to fail me.
Besides my favorite flours, I used a few of my other favorite healthier baking ingredients— coconut oil, coconut sugar, and lots of fresh fruit. AKA blueberries!
Don’t you just LOVE blueberries?!
So light and tart and flavorful and oh-so-perfect for baking with. They provide that perfect tartness to these cookies, adding just a little bit of sweetness while keeping them soft and moist. With each bite, that flavor just explodes in your mouth.
Ok, that sounded kind of dirty. Not the direction I was trying to go. Liz, you can stop talking now.
You must try these! If you’re a blueberry lover or a cookie lover or just want the chance to eat cookies for breakfast, this is your new favorite recipe. Hope you all enjoy!
We’re going to head to Paris now, ok? Until next time!