Bloubessiekoekies (Maklik, Gesonder, Geen Eiers)

Dit Bloubessiekoekies are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar and ready in under 30 minutes!

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Bloubessiekoekies

Dit Bloubessiekoekies are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar.

5 vanaf 1 stem

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Voorbereidingstyd: 10 minute mins

Kooktyd: 18 minute mins

Totale tyd: 28 minute mins

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 8 koekies

kalorieë: 222.6 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

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Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ ½ koppie Suiwelvrye Jogurt - (aantekening 1)
• ▢ ⅓ koppie Sagte-geur olyfolie - (aantekening 2)
• ▢ 1 teelepel Vanielje-ekstrak - opsionele
• ▢ ½ koppie Ongeraffineerde Rietsuiker - (aantekening 3)
• ▢ 1 ½ koppies Meeldoelige meel - (aantekening 4)
• ▢ ½ teelepel Koeksoda
• ▢ ½ koppie bloubessies - (aantekening 5)

instruksies

• Verhit die oond tot 180 °C (350 °F). Voer 'n groot bakplaat met bakpapier uit. Sit eenkant.
• In a large mixing bowl, add yogurt of choice, olive oil, vanilla extract, and sugar. Whisk to combine.
• Add the flour and baking soda, and use a rubber spatula to combine and form a thick cookie dough.
• Fold in the blueberries, and stir gently to incorporate evenly trying to not break the berries too much.
• Form 8 cookie dough balls of the same size and place them on the baking sheet an inch apart. These cookies will expand in the oven, they need space between each or they spread and touch each other.
• Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. The thicker, the softer the center stays.
• Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C) until the sides and top are nicely golden brown.
• Let them cool down on the baking sheet for 15 minutes before transferring to a cooling rack.

Notes

Let 1: You can use any yogurt you want, I like to bake with dairy-free coconut yogurt, or cashew yogurt. If you prefer to bake with dairy, the recipe will work with Greek yogurt as well.

Let 2: Any low-flavor oil work, like cooled, melted coconut oil, or melted plant-based butter.

Let 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar.

Let 4Vir 'n glutenvrye weergawe, gebruik my glutenvrye omskakelingsgids.

Let 5: Feel free to use frozen blueberries, you don’t need to thaw the berries.

stoor: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, and thaw the day before at room temperature.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1koekie | kalorieë: 222.6kcal | koolhidrate: 33.2g | proteïen: 2.9g | vet: 9.5g | Versadigde vet: 1.3g | Meervoudig onversadigde vet: 1.1g | Mono -onversadigde vet: 6.6g | natrium: 71mg | kalium: 37.2mg | Vesel: 0.9g | suiker: 14.3g | Vitamien A: 5IU | Vitamien C: 2.8mg | Vitamien D: 0.2mg | kalsium: 22.9mg | yster: 1.2mg | magnesium: 5.8mg | fosfor: 26.5mg | sink: 0.2mg

Bestanddele en vervangings

You only need 6 base ingredients to make these cookies. Here’s how to pick and swap them.

• Suiwelvrye Jogurt – This adds moisture and a chewy texture. Coconut yogurt or cashew yogurt work well. Greek yogurt also works if you prefer to use dairy.
• Ligte olyfolie – This adds moisture and richness. Cooled, melted coconut oil or melted plant-based butter also work. Canola oil is also ok.
• Vanielje-ekstrak – Vir geur.
• Ongeraffineerde Rietsuiker – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work.
• Meeldoelige meel – This provides the structure for the cookies. For a gluten-free version, use my glutenvrye omskakelingsgids. Whole wheat flour should work fine.
• Koeksoda – This helps the cookies rise and become chewy.
• bloubessies – These add bursts of fresh, fruity flavor. Frozen blueberries can also be used without thawing.

How to Make Blueberry Cookies

These cookies are super simple to whip up. Here’s how in pictures.

Meng die deegbestanddele in 'n mengbak.

Gently incorporate the blueberries to avoid breaking them.

Form 8 cookie dough balls on a baking sheet and flatten them slightly.

Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C).

Carine se Bakwenke

• Neutral Oil Choice – Use a low-flavor oil like extra light olive oil or canola oil to avoid adding overpowering flavors.
• Frozen Berry Convenience – Feel free to use frozen blueberries directly from the freezer.
• Selfs Spasiëring – Place cookie dough balls at least an inch apart on the baking sheet as they will spread during baking.
• Sagte platmaak – Lightly oil your hands and press down the tops of the dough balls to create flatter cookies. Thicker cookies will have softer centers.
• Golden Brown Indicator – Bake until the sides and tops of the cookies are nicely golden brown.

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