Soft, buttery cookies filled with juicy blueberries and finished with a sweet vanilla glaze, these Blueberry Muffin Cookies capture the flavour of a bakery-style blueberry muffin in a fun, handheld treat made with Rogers Foods All Purpose Flour.
Prep Time
15 minutesBake Time
12-14 minutesYield
16 cookiesRating
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Loading...| 2 cups Rogers Foods Large Flake Oats | |
| 1/4 cup Rogers Foods Oat Bran | |
| 1/2 cup chopped walnuts | |
| 1 tsp vanilla extract | |
| 1/2 tsp baking powder | |
| 1/2 tsp cinnamon | |
| 1/4 tsp salt | |
| 3/4 cup mashed ripe banana | |
| 1/3 cup maple syrup or honey | |
| 1 cup peanut butter or favourite nut butter | |
| 1 large egg | |
| 3/4 cup fresh blueberries | |
| ... | |
| RECIPE NOTES: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 2 months. |
Soft, buttery cookies filled with juicy blueberries and finished with a sweet vanilla glaze, these Blueberry Muffin Cookies capture the flavour of a bakery-style blueberry muffin in a fun, handheld treat made with Rogers Foods All Purpose Flour.
| 1. | Preheat oven to 325°F. Line a baking sheet with parchment paper. |
| 2. | In a large bowl, combine Rogers Foods Large Flake Oats, Rogers Foods Oat Bran, baking powder, cinnamon, and salt. |
| 3. | In a separate bowl, whisk together mashed banana, maple syrup, nut butter, egg, and vanilla extract. |
| 4. | Add the wet ingredients to the dry ingredients and stir until combined. |
| 5. | Gently fold in the blueberries. |
| 6. | Scoop the dough into 3-tablespoon portions and place on the prepared baking sheet. Flatten slightly with the back of a spoon. |
| 7. | Bake for 12-14 minutes, or until the edges are lightly golden and the centres are set. |
| 8. | Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. |
| 9. | ... |
| 10. | For a sweeter cookie, add 2 tablespoons brown sugar to the dough. These are soft breakfast-style cookies, not crisp dessert cookies. |
| 11. | Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze unglazed cookies for up to 2 months. Glaze after thawing for best texture. |
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