Description
A golden crispy crust, chewy lemon cookie center and every bite bursting with fresh blueberries. Only 10 ingredients, one bowl and less than 15 minutes to make this toaster oven dessert.
Ingredients
- 1-½ Tablespoon Coconut Oil, Melted
- 1 Tablespoon Honey
- ¼ teaspoons Vanilla Extract
- ¼ teaspoons Freshly Grated Lemon Peel
- ½ teaspoons Lemon Juice
- 5 Tablespoons Whole Wheat Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 pinch Finely Ground Sea Salt
- ⅓ cups Fresh Blueberries, Rinsed And Dried
Preparation
Preheat toaster oven to 350ºF.
In a small bowl, combine melted coconut oil, honey, vanilla extract, grated lemon peel and lemon juice; whisk until well combined. Stir in whole wheat pastry flour, baking powder, baking soda and salt just until combined. Fold in blueberries.
Pour batter into a 5-inch cast-iron skillet and smooth batter into an even layer.
Bake at 350ºF for 8–9 minutes until top of cookie is golden brown and set in the center. Let cool for at least 5 minutes before eating. Serve warm and top with ice cream if desired.
Note: Measure coconut oil before honey. The residual coconut oil will coat the tablespoon, keeping the honey from sticking.
