These cookies have a delicate cake-like texture and a robust lemony flavor. They are vegan and gluten free, and the perfect accompaniment to tea. The blueberries are tiny wild ones which had been dried. I soaked them for 20 minutes to soften them a bit before baking.
With whole wheat flour, oats, pumpkin puree, walnuts and ground flax, these bars are loaded with fiber. There is absolutely no added fat - but there is a lot of brown sugar and molasses, as well as vegan chocolate chips - all adding up to a moist, chewy, crunchy treat.
This was a tricky dough to work with, but I found if I rolled it directly onto the sheet pan and removed the excess the results were perfect. These cookies stayed fresh and crispy for many days, though they did not last that long!