Mindful Snacking: Blueberry Walnut Oatmeal Cookies for a Healthy, Happy Family
These Wondrous Blueberry Walnut Cookies aren’t just a delicious treat—they’re a wholesome choice packed with health benefits that make them perfect for mindful snacking.
Blueberries, rich in antioxidants, support brain health and boost the immune system, while walnuts provide a hearty dose of omega-3 fatty acids, known for their role in enhancing cognitive function. Combined with fiber-rich oats and the natural sweetness of honey, these cookies are a nourishing option for kids and adults alike.
Preparing them together can be a delightful and mindful activity, teaching children the importance of healthy eating and the joy of creating something delicious from scratch.*
1 serving = 1 cookie
Makes 14 cookies
Prep Time 15 min
Cook Time 12 min
Ingredients
1 “flax egg” (1 tablespoon ground flax + 3 tablespoons water)
2 cups gluten-free old-fashioned rolled oats
1 ½ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
⅛ teaspoon baking soda
⅓ cup unsweetened dried blueberries
¼ cup chopped walnuts
½ cup unsalted cashew butter
¼ cup honey, local if available
1 teaspoon vanilla extract
1 tablespoon water, if needed for binding
Directions
Preheat the oven to 350 F. Mix up the flax egg and allow to stand for 10 minutes.
Combine oats, baking powder, salt, cinnamon, baking soda, blueberries and walnuts in a medium bowl. Mix well, and set aside.
Using a hand mixer or stand mixer, beat cashew butter, honey, flax egg, and vanilla together. Mix in the dry ingredients until well combined. Form golf-ball sized balls and place on a cookie sheet, pressing flat. Bake for 10-12 minutes until just turning brown.
Store in an airtight container and keep refrigerated for up to 1 week or freezer for 1-2 months.*
*Tip: In the Takayasu house, we freeze every baked good so that we can bake once and have leftovers for future snacks or desserts. Plus, putting the baked goods in the freezer removes them from sight which prevents temptation to over-eat.
