Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients
100g soften coconut oil or butter
140g light brown sugar
1 tsp vanilla bean paste
1 egg
140g Shipton Mill oat flour
100g rolled oats
1/2 tsp bicarb of soda
A pinch salt
100g blueberries fresh or frozen.
Method
In a large mixing bowl of an electric mixer beat together soften coconut oil (or butter) and brown sugar until smooth. Add the egg and vanilla and beat again for 2 minutes or until smooth.
Add the flour, oats, mixture, bicarb of soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined. Slowly fold in the blueberries with a large metal spoon. Cover & refrigerate for 20 minutes to firm the dough. This is especially important if you use coconut oil so the cookies don't spread too much. Drop round balls of cookie dough onto a lined/greased cookie sheet. Push the balls down slightly.
Bake for 12-15 mins at 180C or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet so that they can firm up a bit. Transfer to a wire rack to cool.
IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Added by: Nordic Kitchen stories
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.