In my mind, it's still summer. Yes, there have been a few chilly, fall-like moments. And yes, you can buy pumpkins and pumpkin flavored things at stores and coffee shops. But at the grocery store this afternoon, right across from the pumpkin display was an equally large watermelon display. Welcome to September. It's got to be the most bountiful month of the harvest. So here, on this tiny piece of the interwebs, we're going with summer. I'm going to join Deb and declare this a pumpkin-spice-free-anything zone for at least another couple of weeks.
So, since it's summer, and since berries are still abundantly available at my farmers' markets, these cookies are a perfect way to savor the season. I love fresh berries in cookies, and these were a big hit at our big party a few weeks ago. They are tiny, perfectly sized, relatively wholesome treats. No, really. There are whole grains and fruit. See? Relatively wholesome.
Were I even more on top of things, I would make up a batch or two, divide dough and form into logs. Next, I'd wrap each log in plastic wrap and stick them in the freezer. (oh, and, uh, labeling them is helpful. I recommend a sharpie and some tape) Then, come the dark days of February, I could take out a log, slice off some cookies, and bake up some summer.
You know, to compliment my Pumpkin Spice tea.
1/2 C coconut oil
1/2 C firmly packed brown sugar or Sucanat
1/2 C sugar
1/4 C applesauce
1 tsp vanilla
3 Tbsp non-dairy milk (I used almond)
1 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1 C quick or rolled oats, uncooked
3/4 C fresh blackberries, chopped if large
Preheat the oven to 350 degrees F and grease or line a couple cookie trays.
Cream the coconut oil and sugars. Add in the applesauce, vanilla, and milk and beat until smooth. Do the same with the flour, baking soda, and baking powder. Finally, beat in the oats. Fold or stir in blackberries, smooshing as much or as little as you'd like.
Drop teaspoons of dough (YES. teaspoons. Larger amounts of dough don't work very well) 2 inches apart on prepared pan. Bake about 15 minutes. Remove from oven, and allow to cool for 5-10 minutes before transferring to wire rack to cool completely.