Blueberry Crumb Breakfast Cookie

This winter, I saw a handwritten sign hanging on a tree, that read,

"Love... take all you need"

I thought that seemed really right on.  I found the sign inspiring and the idea has stuck with me since.

It is something you don't think about often, but love is so effortless to give...and take.     

Obviously, we all have days in our lives where we need a break and some time alone.  But it is a lucky life to have people that let you love them and in return love you back.   

My point really, is that love is endless.  It is yours to give or keep, but why not give it away?  It can come from words, attention or the very simple act of baking a cookie.

I chose to show my husband love in the form of this delicious breakfast cookie.

He loves his Sweet Ev Blueberry Muffin (see earlier post), but what he really enjoys the most about it, is the top.  

This is a cookie but really tastes just like the top of blueberry crumb muffin.

It is filled with tons of organic blueberries, spelt and a high fiber blend of wheat bran, wheat germ and flax meal.  

Bake some and then give them away.  They will love you for it and there is always more.

Blueberry Crumb Breakfast Cookie

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or silpat mats.

Makes 18 cookies

Whisk together in a medium bowl:

1 cup organic spelt flour

1/2 cup of Bob's Red Mill organic whole grain high fiber hot cereal  (15 grams of fiber!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

In a separate bowl, whisk together until combined:

3/4 cup packed organic brown sugar

1/3 cold pressed olive oil

3/4 cup organic unsweetened applesauce

2 tablespoons best quality vanilla

Add wet ingredients to dry and stir with spatula to combine.

Fold in:

2 cups rolled oats  (I use Bob's Red Mill organic gluten free oats)

1 cup fresh or frozen organic blueberries

Prepare topping by whisking together in a small bowl and set aside:

2 tablespoons organic brown sugar

1 teaspoon olive oil

1 tablespoon spelt flour

Using a cookie scooper or a tablespoon, drop dough 2 inches apart on the prepared cookie sheet.

Using wet fingers, gently press the cookie down into a flatter round disk.  Sprinkle each cookie with some of the sugar crumb topping.  Bake at 350 degrees for 14-18 minutes or until golden around the edges.

Note-If you used frozen blueberries, your batter will be cold, so you may need to let the cookies bake a few extra minutes.  Watch carefully though, so they don't burn.

Remove cookies from oven and let them cool completely on the sheet.  These cookies will keep in an airtight container for 2-3 days but I like to put them right into the freezer where they will last for a month.  Then you'll be able to take or give love whenever you need!