Ingredients 100g of coconut sugar
80ml of grapeseed oil (or coconut oil)
2 tablespoons of homemade hazelnut spread
100g of oats
80g of whole-wheat flour
1/4 of a teaspoon of baking soda
1/2 a teaspoon of cinnamon
1/4 of a teaspoon of vanilla powder
150g of blueberries, fresh or frozen
In a big bowl, add the oil and the sugar. Beat them together until the sugar is melted.
Add the egg and the hazelnut spread and beat again. If you don't have a homemade hazelnut spread, you can use Nutella or a nut spread, like peanut butter.
Now, add the dry ingredients with the spices and stir gently with a spatula until you don't see traces of flour anymore. If you have a kitchen scale with a tare feature, you can add one ingredient at a time, and this way, you will need only one bowl. Press the tare button, and measure one ingredient, after that, press again, and measure again, until you will finish measuring all your ingredients in one bowl.
Lastly, add the blueberries and stir to combine. If you add frozen blueberries, the dough will be easier to work with, because it will be colder.
In the meantime, preheat the oven to 180*C.
Form cookie shapes and add them to a baking sheet lined with parchment paper. Cook them 25-30 minutes, flip them halfway through.
Serve them warm, but they're also delicious the next day. Store them in an airtight container.