Sunrise Vanilla Cookies with Blueberries
These irresistible, chewy cookies offer the delicate sweetness of anti-oxidant blueberries a bonus of sunflower seed crunch. They vanish fast and freeze well, so you might want to double the recipe.
Makes 18 cookies
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 2 1/4 cup Nature’s Path Crunchy Vanilla Sunrise Cereal
- 1/2 cup Light Brown Sugar, packed
- 2 tbsp. Cornstarch
- 1 tbsp. Tapioca Flour
- 1/2 tsp. Xanthan Gum
- 1/2 tsp. Baking Soda
- 1/8 tsp. Ground Cardamom (optional)
- 1/4 tsp. Salt
- Egg Replacer equivalent to 1 large egg
- 1/2 cup Butter (4 oz), melted and cooled to room temperature
- 1/3 cup Blueberries, dried
- 1/3 cup Raw Sunflower Seeds
Directions:
- Set rack in middle of oven and preheat to 375F. Line a large cookie sheet with baking parchment.
- Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, xanthan gum, baking soda, cardamom (if using), and salt. Pulse a few times to combine.
- In a liquid measuring cup, beat egg replacer. Blend in butter. With motor of processor running, pour egg-butter mixture through feed tube into flour, and process just until combined. Transfer batter to a bowl and stir in blueberries and sunflower seeds.
- Shape heaping tablespoons of dough into balls. (If dough is sticky, chill for 30 minutes before shaping.) Set balls 2 inches apart on prepared cookie sheet and press down gently with fingers to flatten slightly.
- Bake until lightly browned around edges, 9 to 10 minutes. Slide parchment paper onto cooling rack.
- When cookies are room temperature, gently peel off parchment. Store in an airtight container for up to 1 week or freeze for up to 3 months.
