Makes 36 servings
2 cups quick-cooking oats
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup dried blueberries
¼ cup ground flax seed
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
Traditional chocolate-chip recipes often call for 2 sticks of butter and about 2 cups of chocolate chips, making them delicious—and decadent. For a cookie you can feel good about giving your kids, try this healthier (but still really tasty) look-alike, make with blueberries instead of chocolate.
1. Preheat the oven to 375°F. Lightly oil or coat two large baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, whisk together oats, pecans, all-purpose flour, whole wheat flour, dried blueberries, flaxseed, baking soda, and salt.
3. In a medium bowl, whisk together eggs, brown sugar, oil, and vanilla until well combined.
4. Pour liquid ingredients over dry ingredients, and stir until just moistened.
5. Working in batches, use a tablespoon to scoop batter and place on the prepared baking sheets. Flatten slightly with the heel of your hand, leaving about 1″ between cookies.
6. Bake 10 to 12 minutes, until golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack. Repeat with remaining batter.