Blueberry Cookies with Elderflower Cream

Blueberry Cookies with Elderflower Cream

I am eagerly awaiting the blueberry season. Each autumn as the sun traverses a lower course in the sky and the peaks are once again sprinkled snow, the hillsides turn a burning orange and we feast on the delicious blueberries that cover the mountain sides. 

Comfort food is my go to at the moment. Having recently broken my arm, I can’t take part in my usual sporting activities here in Kals, and instead have begun to eat … a lot! I also have not been able to cook for a while (under strict doctors orders), so I have spent the time dreaming up new recipes and making a list of all the goodies I want to bake once I am allowed. 

Office with a view at MoaAlm Mountain Retreat
Making the most of my outdoor office

And today was the day! Back in the kitchen for the first time, I had the challenge of creating gluten free, vegan, afternoon tea for this week’s guests. Alongside my delicious blueberry and elderflower cake I created these chewy cookies. A taste of the burnt orange Autumn that is to come, when hopefully I will be back exploring the mountains once again. 

Blueberry Cookies with Elderflower Cream
Blueberry Cookies with Elderflower Cream

Adapted from Chocolate Covered Katie and Meera Sodha 

Blueberry cookies with Elderflower Cream 

To make 6 large cookies 

1 x Cup Oat flour (I made my own from gluten free oats) 

½ x Tsp baking soda 

¼ Tsp salt 

½ cup organic brown sugar 

¼ cup blueberries (fresh or frozen is fine) 

3 x Tbsp GF oat milk (or soya) 

2 x Tbsp olive oil 

For the cream 

75g powdered icing sugar 

50g plant based butter 

2 x Tsp Elderflower cordial (homemade is even better!) 

½ x Tsp ground coriander 

Method 

Heat the oven to 180 degrees 

Mix all the cookie ingredients apart from the blueberries in a bowl. Combine the cookie dough texture with your hands. 

Gently fold in the blueberries 

Roll the dough into a long sausage shape 

Cut the sausage into six equal parts 

Press onto prepared baking tray 

Bake for 10-12 mins 

Allow to cool completely 

Put all the cream ingredients into a blender and mix to a smooth buttery consistency If too soft add more powdered sugar and keep in the fridge before decorating your cookies Put the cream into a piping bag and pipe the cookies with the design of your choice Decorate with fresh blueberries and mint.

Vegan Blueberry Cookies with Elderflower Cream
Blueberry Cookies with Elderflower Cream

Blueberry Cookies with Elderflower Cream are vegan and gluten free. For more plant based recipes check out our website.

We would love to hear your thoughts on our recipes and if you make our cookies, please tag us @moaalmretreat and #relaxinglyactive.

For holidays in the Austrian Alps, with yoga and daily hikes take a look at our summer availability.