Blueberry Jam Streusel Cookies
Here’s an Alaska thing: you pick blueberries and then you put a big bag filled with them in your freezer and, after that, you kind of feel weird about using them. You might call it a sort of blueberry...
Easy
10 minutes MIN
12 minutes MIN
We remembered this recipe just at the right time, running late to a cookie exchange. With ingredients from the pantry, these gluten-free treats can be whipped up in under an hour. They have a wonderful toasty-crispness when they are just cooled out of the oven. If any remain till the next day, they take on a more traditional macaroon chewiness.
Ingredients
- 6 cups unsweetened coconut flakes
- 1 cup oat flour
- ½ teaspoon salt
- 1 cup honey (use brown rice syrup for a vegan cookie)
- 2 ½ teaspoons almond extract
- 1 cup water, a little more if mixture seems dry
- 1 ¾ cups dark chocolate chips
Preparation
Makes 4-5 dozen.
Preheat oven to 350 F. If you have convection, it works great for this recipe.
Brush baking sheet with oil, or use parchment paper. Combine coconut, flour, and salt in a large bowl. In a small bowl, whisk together the honey, water, and almond extract. Add the liquid to the dry ingredients and combine well. Add chocolate chips and stir to combine. Let sit for 10-15 minutes, the coconut will absorb the liquid and make the cookies easier to portion.
Use a melon ball scoop or small ice cream scoop or your hands to make small (1½-inch) balls on your cookie sheet. It's okay if they barely hold together on the pan. Bake until tops and bottoms of cookies are golden brown, about 12 minutes. Cool completely before enjoying or storing.
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