A beautifully soft cookie with ginger, cinnamon, nutmeg and cloves studded with Wild Newfoundland Blueberries. A new Family Favorite at our house! Serve with a hot cup of tea!
The days are getting shorter, the evenings a little chillier so that, in my mind, signals Fall baking. I love the Fall and all the food we’ve put on hiatus for the summer ~ soups, stews, casseroles, gingerbread, pumpkin spice anything!
So here is my first “Fall” recipe but these cookies are so scrumptious you can make them year round! Plus it’s the perfect recipe for using up all those blueberries you’ve picked over the last little few weeks. Make a double batch and freeze for a snowy day.
These cookies are so soft, so moist, so full of spice with the molasses, ginger, cloves and nutmeg and full of fresh blueberries. Made with coconut oil, white and whole wheat flour to add a little fiber and protein.
Blueberry Spice Cookies
- 1/2 cup molasses
- 1/4 cup white sugar
- 1/4 cup coconut oil, melted (or canola oil)
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup white all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp cloves
- 3/4 tsp nutmeg
- 1 cup blueberries, fresh
Preheat oven to 350 degrees.
Line a baking sheet with parchment and set aside.
In large mixing bowl, whisk together molasses, sugar, coconut oil, egg, and vanilla extract until fully combined.
In another bowl, sift together flours, baking soda, cinnamon, ginger, clove and nutmeg.
Add dry ingredients to molasses mixture, stir just to combine.
Add blueberries and gently stir until evenly dispersed in batter.
Using a small ice cream scoop (about 1 1/2 TBSP), scoop batter onto baking sheet, placing an inch apart.
Bake until the edges are lightly browned and the middle of the cookie is set, 14 – 16 minutes.
Remove from oven. Transfer to cooling racks. Serve at room temperature.
These cookies can also be frozen but I’m doubtful there will be any left for that! Enjoy.
Living my Best Life! ~ DD