Line 2 large rimmed baking sheets with parchment paper.
Add blueberries and pecans; fold until fully incorporated.
Gently press the top of each cookie to flatten.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Let cool on the baking sheets for 5 minutes; transfer to a wire rack.
The cashew butter and pecans offer plant-based protein and healthy fat.
And the oats and whole-wheat flour provide fiber from thewhole grains.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Yes!Blueberriesare an amazing source of antioxidants, vitamins and minerals, and dried blueberries are no exception.
Opting for dried fruit is a great shelf-stable way to up your fiber intake.
Absolutely, and we think it is a great idea to freeze a batch in preparation for busy weeks.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Once the dough balls are frozen, put them in a freezer-safe bag.
This will keep them from sticking together.
If you want to freeze baked cookies, we suggest waiting until theyre at room temperature.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Place them in a freezer-safe bag or airtight container and include a use-by date.
The cookies should stay good for up to three months.
Store the cookies in an airtight container at room temperature for up to four days.
Yes, you’ve got the option to.
However, using fresh or frozen blueberries is not as straightforward as using dried blueberries.
You want the berries to stud the cookie, not color it blue.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
