Walnuts and blueberries take center stage in this nutrient-dense mini energy bite. This recipe comes together very quickly, so you can make a batch for now, or store them in the freezer for later.
Yields 2 dozen cookies; 1 cookie per serving
Preheat the oven to 350°F and cover cookie sheets with parchment paper.
In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add the blueberries and stir to combine.
Combine the maple syrup, olive oil and butter in a small saucepan. Place over medium heat, and stir until the butter melts. In a small bowl, add the baking soda to the boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls. Place about 2 inches apart on the prepared cookie sheets. With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.
Bake 10 to 12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan; then transfer the cookies to a rack to cool completely. Store in an airtight container.
Nutrition information per serving: 120 calories, 2 grams protein, 13 grams carbohydrate, 2 grams fiber, 7 grams total fat, 2 grams saturated fat, 2 grams monounsaturated fat, 3 grams polyunsaturated fat, 3 milligrams cholesterol, 79 milligrams sodium
Author of “The Longevity Kitchen,” Chef Rebecca Katz believes food is your most powerful tool in living healthy. She combines smart nutrition with superb flavor and offers recipes that anyone can make and share.