OM-Goodness! If you only knew how scrumptious this cookie is, you’d go Wild Blueberries for it! This recipe is SOO us—we’re always on the go and love healthy, delish recipes that are made with only a few simple ingredients. And it’s even that much better when it’s made with staples that you already have at home, like this cookie. You can whip it up in 5 minutes! Remember our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies ? It’s like those 5-Minute blender cookies, except you don’t even need a blender for either of our cookies! Really! So mix this puppy up—and make sure to grab one before you run out to the next holiday party. It’ll squash all your sweet tooth cravings! —You are so welcome! 😉
Pssst… if you have kids, they’ll love this cookie—and you can feel confident knowing it’s good for them!
And if you’re looking for a few more tasty, healthy indulgences, here are just a few…
5 Minute Peanut Butter Chocolate Chip Cookies
Cinnamon Oatmeal Raisin Cookies
Skinny Speedy Walnut Oatmeal Cookies
What really sends this cookie skyrocketing above and beyond the delicious (and nutritious) edge is the Wild Blueberries. Wild Blueberries have TWICE the antioxidants compared to regular blueberries! So don’t be fooled by their smaller size they pack a powerful punch. They’re jammed-packed with a variety of natural phytochemicals such as anthocyanins which prevent or neutralize the damaging effects of free radicals so they keep your cells healthy! They truly are Mother Nature’s perfect berry; a superfruit. But don’t be fooled into looking for them in the produce section – 99% of the Wild Blueberry crop is frozen within 24 hours of harvest, locking in all that delicious flavor and nutrients. So head to the frozen fruit section of your local grocery store to find Wild Blueberries: just make sure the package says wild and then, keep them in your own freezer so you can add a huge nutrient and flavor boost to your dishes (and so you can make these cookies whenever you crave them!)
And just a little 411: Prepare your taste buds to be spoiled! The flavor of Wild Blueberries is wildly and delightfully different than the regular blueberries you find in the produce section. Wild Blueberries are truly wild (they aren’t planted and can only be harvested where they grow naturally – in Maine and Eastern Canada). So they pack more intense blueberry flavor into their tiny blue bodies than any other blueberry on this big blue planet – making them the blueberry of choice for anyone interested in cooking, baking, making smoothies and more. You can learn more about where Wild Blueberries come from in this post about our trip to the Wild Blueberry Barrens last summer!
So to tantalize your taste buds, be sure to check out more delicious Wild Blueberry recipes on www.WildBlueberries.com.
Ooooh—and we wouldn’t want to give you this yummy recipe without a way to win all kinds of Wild Blueberry swag! So here you go, a giveaway!
Don’t let the holidays run you down – Run Wild and Win Big with Wild Blueberries! Here’s what’s up for grabs:
A Vitamix Blender
A KitchenAid Stand Mixer
1 of 250 Wild Blueberry Infuser Water Bottles
And a grand prize that includes two nutritional skype sessions with us plus a $500 Whole Foods Gift Card to help stock your pantry this holiday season!
All you have to do to enter is visit this page on the Wild Blueberry site – AND as a super bonus you’ll receive a free download of the Run Wild Holiday Recipe book featuring a few more of our holiday recipes and some great holiday survival tips! Enjoy! Oh and don’t forget to let us know if you win 🙂
Wild Blueberry Cookie
Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. You’ve got protein, nutrients, fiber and the powerhouse nutrients from the Wild Blueberries.
Serves: 4 or 1 large cookie
Ingredients:
1/3 cup frozen Wild Blueberries, thawed
1 very ripe banana, mashed
1 Tbsp. vanilla almond milk
3/4 tsp Vanilla extract
3 Tbsp. rolled oats
1 Tbsp. peanut butter
Directions:
1. If using an oven rather than microwave, preheat to 375°F.
2. In a medium sized bowl (use a microwave safe-bowl if making one large microwave cookie), combine banana, almond milk, vanilla, oats and peanut butter, stirring until thoroughly combined. Mix in Wild Blueberries.
3. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
5. Place the four ramekins or the one plate in microwave on high for 4 minutes, depending on the strength of your microwave cooking time may vary. Simply use a tooth pick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
Makes 4 Cookies.
Nutrition Facts Per Serving (1 Cookie): 75 Calories, 12 g carbohydrate, 3 g fat, 2 g protein, 25 mg sodium, 2 g fiber
For 1 Large Breakfast Cookie: 301 Calories, 36 g carbohydrate, 12 g fat, 8 g protein, 100 mg sodium 8 g fiber
- ⅓ cup frozen Wild Blueberries, thawed
- 1 very ripe banana, mashed
- 1 Tbsp. vanilla almond milk
- ¾ tsp Vanilla extract
- 3 Tbsp. rolled oats
- 1 Tbsp. peanut butter
- If using an oven rather than microwave, preheat to 375°F.
- In a medium sized bowl (use a microwave safe-bowl if making one large microwave cookie), combine banana, almond milk, vanilla, oats and peanut butter, stirring until thoroughly combined. Mix in Wild Blueberries.
- If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
- Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
- Place the four ramekins or the one plate in microwave on high for 4 minutes, depending on the strength of your microwave cooking time may vary. Simply use a tooth pick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
- If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
- *If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
- Makes 4 cookies
- To make this cookie into a higher protein scrumptious snack or meal (photo above), top one cookie with ¼ cup Greek yogurt and top with another cookie. Line the side of the yogurt with blueberries.(See photo below) This contains 196 Calories,30 g carbohydrate, 9 g protein, 6 g fat, 4 g fiber, 69 mg sodium
To make this cookie into a higher protein scrumptious snack or meal (photo above), top one cookie with ¼ cup Greek yogurt and top with another cookie. Line the side of the yogurt with blueberries.(See photo below) This contains 196 Calories,30 g carbohydrate, 9 g protein, 6 g fat, 4 g fiber, 69 mg sodium
