BLUEBERRY COOKIES
Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
Provided by Pamela Cristaino
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, baking powder and salt.
- In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
- Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
- Bake 12 to 15 minutes.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g
GLAZED BLUEBERRY COCONUT CAKE-COOKIE
This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.
Provided by The Writing Baker
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
- Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
- Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 33.5 g, Cholesterol 0.9 mg, Fat 17.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 186.6 mg, Sugar 20.7 g
BLUEBERRY COCONUT COOKIES
Make and share this Blueberry Coconut Cookies recipe from Food.com.
Provided by twilliams924
Categories Drop Cookies
Time 27m
Yield 20 cookies, 1 serving(s)
Number Of Ingredients 14
Steps:
- In a mixer cream together Smart Balance butter spread, eggs, milk, vanilla, salt, baking powder, cinnamon, lemon juice and both sugars. Slowly add oats and flour. When all ingredients are well mixed add coconut and blueberries.
- Drop by spoonfuls onto a cookie sheet coated with cooking spray and bake in a 350 degree F oven for 12 minutes.
Nutrition Facts : Calories 3924.1, Fat 179.8, SaturatedFat 83.7, Cholesterol 425.5, Sodium 3160.5, Carbohydrate 522.5, Fiber 60.3, Sugar 216.8, Protein 82.2
BLUEBERRY-COCONUT BREAKFAST COOKIES
Breakfast is one of the hardest meals to plan for when you're having overnight guests, who tend to get up at different times. To the rescue: These scrumptious breakfast cookies. Bake them ahead and they'll be ready no matter what time your company wanders into the kitchen.
Provided by Amanda Rettke
Time 1h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
- Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
- Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.
EASIEST AND BEST -BLUEBERRY-COCONUT TARTS
I made 1/2 the recipe first. But, I forgot and added 1 cup of coconut. Followed the recipe directions and prebaked shells for 10 min. Try to prick the shells on the bottom before baking. I forgot and nothing serious happened. Baked the tarts for 20 min. The filling was quite firm. We enjoyed them. I think I'll use double coconut all the time. I got 15 tarts. I had condensed milk left over so the next day I made more, 13 tarts this time. I didn't like the look of the mixture after the blueberries were mixed in yesterday, very blue looking. I even used frozen blueberries. You could add some flavoring if desired, taste the filling and see if you want to add anything more. Today I pre-baked the shells for 5 min. I put a few blueberries in the bottom of each shell, depending on size, I used 5-8 in each shell. These I baked for 15 minutes and they were a little runny in the middle. We liked them, there isn't any left. I think I'll try frozen raspberries next time. I'm posting the recipe the way it came to me.
Provided by Dorel
Categories Tarts
Time 30m
Yield 28 tarts
Number Of Ingredients 4
Steps:
- Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack.
- In a bowl combine condensed milk, eggs, coconut, then stir in blueberries.
- Spoon mixture into shells and bake 20 minutes or until filling is set.
- You may sprinkle coconut over tops before baking.
Nutrition Facts : Calories 79.6, Fat 3.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 25.4, Carbohydrate 10.5, Fiber 0.7, Sugar 9.5, Protein 1.9
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