Blueberry Banana Crumble Cookies
Ingredients
Blueberry Chia Jam
2 cups frozen blueberries
¼ cup honey
¼ cup sugar
1 lemon juiced
2 tablespoons chia seed
Banana Crumble Topping
¼ of a ripe banana mashed
1 teaspoon of banana extract
3 tablespoons butter, softened to room temperature
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons crushed walnuts
½ cup of flour
pinch of salt
Ingredients - The Croissants
Dough
½ cup of butter, softened to room temperature
¾ cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract or paste
1 ¾ cup flour
1 tablespoon milk
½ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ cup fresh blueberries (divided)
4 tablespoons of Blueberry Chia Jam
Directions
Blueberry Chia Jam
1. In a saucepan, combine blueberries, honey, sugar, and lemon juice over medium heat.
2. Stir for 10 minutes until juices are released, then mash blueberries and bring to a simmer on medium low heat for another 10 minutes.
3. Once slightly thickened, turn off the heat and stir in chia seeds.
4. Transfer to a jar and cool to room temperature.
Banana Crumble Topping
1. Mash banana and butter until it forms a paste.
2. Add banana extract and incorporate well.
3. Mix in sugars, flour, salt, and walnuts.
4. If mixture is not 'crumbly' at this stage, add another tablespoon of flour.
5. Set in refrigerator while you make the cookie dough.
Dough
1. Preheat oven to 350°F
2. Beat together butter and sugar until fluffy.
3. Add egg and vanilla and mix until incorporated fully.
4. Add flour, baking powder, baking soda, salt, and milk and mix just until combined.
5. Gently fold in 1/2 cup of fresh blueberries.
6. Add each tablespoon of jam dolloped across the dough and fold. Note: do not over mix, we want ribbons of jam!
7. Form into 8 balls of dough (roughly around 2-3 tablespoons large).
8. Top each ball with about a teaspoon or so of the refrigerated banana crumble topping.
9. Bake on parchment lined cookie sheet for 18-20 min or until crumble topping is brown on the edges.
10. Once baked, push in 2-3 extra blueberries atop each cookie.
