Blåbærkager (nemme, sundere, uden æg)

Disse Blåbærkager 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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Blåbærkager

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

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Prep Time: 10 minutter mins

Tilberedningstid: 18 minutter mins

Samlet tid: 28 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 8 cookies

Kalorier: 222.6 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ ½ kop Mælkefri yoghurt - (note 1)
• ▢ ⅓ kop Olivenolie med mild smag - (note 2)
• ▢ 1 teske Vanille ekstrakt - valgfri
• ▢ ½ kop Uraffineret rørsukker - (note 3)
• ▢ 1 ½ kopper Mel til alle formål - (note 4)
• ▢ ½ teske Bagepulver
• ▢ ½ kop Blåbær - (note 5)

Instruktioner

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
• 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.

Noter

Noter 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.

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

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

Noter 4For en glutenfri version, brug min Guide til glutenfri konvertering.

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

Opbevaring: 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.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1cookie | Kalorier: 222.6kcal | Kulhydrater: 33.2g | Protein: 2.9g | Fed: 9.5g | Mættet fedt: 1.3g | Flerumættet fedt: 1.1g | Enumættet fedt: 6.6g | Natrium: 71mg | Kalium: 37.2mg | Fiber: 0.9g | Sukker: 14.3g | Vitamin A: 5IU | Vitamin C: 2.8mg | Vitamin D: 0.2pg | Calcium: 22.9mg | Jern: 1.2mg | Magnesium: 5.8mg | Fosfor: 26.5mg | Zink: 0.2mg

Ingredienser og erstatninger

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

• Mælkefri yoghurt – This adds moisture and a chewy texture. Coconut yogurt or cashew yogurt work well. Greek yogurt also works if you prefer to use dairy.
• Let olivenolie – This adds moisture and richness. Cooled, melted coconut oil or melted plant-based butter also work. Canola oil is also ok.
• Vanille ekstrakt – For smagens skyld.
• Uraffineret rørsukker – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work.
• Mel til alle formål – This provides the structure for the cookies. For a gluten-free version, use my Guide til glutenfri konvertering. Whole wheat flour should work fine.
• Bagepulver – This helps the cookies rise and become chewy.
• Blåbær – 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.

Combine the dough ingredients in a mixing bowl.

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).

Carines bagetips

• 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.
• Lige afstand – Place cookie dough balls at least an inch apart on the baking sheet as they will spread during baking.
• Gentle Flattening – 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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