1/2 cup dried blueberries
1 cup whole-wheat flour
1 cup uncooked oatmeal, regular or quick-cooking
1 Tbsp baking soda
1/3 cup sugar
1 cup chopped walnuts, lightly toasted
1/8 tsp ground cardamom
1/2 cup unsweetened shredded coconut
2 Tbsp boiling water
1 tsp ground cinnamon
2 Tbsp butter
1/4 tsp salt
3 Tbsp olive oil
Preheat the oven to 350°F and cover cookie sheets with parchment paper.
In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt.
Stir with a fork or whisk until completely mixed. Add the blueberries and stir to combine.
Combine the maple syrup, olive oil and butter in a small saucepan.
Place over medium heat and stir until the butter melts. In a small bowl, add the baking soda to the boiling water and stir to dissolve.
Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls.
Place about 2 inches apart on the prepared cookie sheets. With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.
Bake 10 – 12 minutes, until the cookies have spread slightly and are golden brown around the edges.
Cool 5 minutes on the pan, then transfer the cookies to a rack to cool completely. Store in an airtight container.