Maple Blueberry Cookies

Prep = 10 minutes

Cook = 10-15 minutes

Serves = approx. 20 cookies


  • 1 ½ cups rolled oats (gluten free if intolerant)
  • 2/3 cup buckwheat flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt
  • 1/3 cup cold-pressed extra virgin olive oil
  • ½ cup maple syrup
  • 1 cup nut butter*
  • 1/3 cup tahini
  • ½ tsp ground vanilla powder or extract
  • 1 punnet blueberries

*I used a mix of cashew, macadamia and peanut, but try any mix you like


  1. Preheat the oven to 180 degrees and line a baking tray.
  2. Grind the oats into a coarse flour, in a Thermomix, food processor or spice grinder.
  3. Mix oat ‘flour’ with the buckwheat flour, bicarb and salt in a large bowl.
  4. Meanwhile heat the Extra Virgin Olive oil, maple syrup, nut butter, tahini and vanilla in a small saucepan over medium heat. Stir until smooth and combined. 
  5. Pour the melted mixture into the dry ingredients and mix together. Add blueberries and gently fold through until everything is combined.
  6. With wet hands shape the mixture into small balls (approx. 2.5 cm big). Place apart on the baking tray and press down gently on top with the back of a fork.
  7. Bake for 10-15mins. Let them cool before moving to a wire rack – they can be quite crumbly when they first come out of the oven!

They are extra delicious eaten warm!