Glazed Blueberry Coconut Cake-Cookie

This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 301 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon baking powder
• 3 tablespoons milk
• ½ cup almond meal
• ¼ cup grapeseed oil
• ¼ cup yogurt
• ¼ cup coconut oil
• ⅓ cup fresh blueberries
• ¼ cup coconut flakes
• ¾ cup buckwheat flour
• ⅓ cup oats

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.

Step 3

Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.

Step 4

Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.