It's cookie carnival time! Kate over at The Clean Plate Club has started a fun cookie making "get together" This month we are making blueberry drop cookies! As you know I can never leave a recipe well enough alone and need to mess with it to make it healthier... :D I must say these came out DELICIOUS!!!!!

For those of you who want the full fat version (which other bloggers are saying are delicious) Here is the original recipe. My version will be right below it for you health conscious people... and seriously the healthy version is sooo good so scroll down!

Original recipe
Ingredients:
* One-half cup shortening
* 1 cup sugar
* 1 egg
* One-fourth cup milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups all purpose flour
* 2 teaspoons baking powder
* One-half teaspoon salt
* 1 cup blueberries, rinsed and picked over

Instructions:
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.

2. Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.

Makes about 4 dozen.

OK now for my version :) There is no added fat, I used whole wheat flour, and made the cookies larger so they are almost like a cross between a muffin top and a cookie, super soft and delicious (the lemon zest is fantastic)! And let me just say John (Mr. if it doesn't have chocolate it's not worth eating) LOVED these! :D


stephchows version of blueberry drop cookies
Ingredients:
* 2 4oz jars blueberry apple baby food (I used beechnut brand baby food)
* 1/2 cup splenda blend for baking
* 2 eggs
* One-fourth cup skim milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups whole wheat flour
* 2 teaspoons baking powder
* dash salt
* 1 1/2 cup blueberries, rinsed and picked over (frozen works too if out of season)

Instructions:
1. In a large mixing bowl, mix baby food and splenda, beat in eggs one at a time, then add in milk, almond extract and lemon zest, mixing well after the addition of each ingredient. In a separate bowl mix the flour, baking powder and salt. Gradually add to wet mixture, stirring until incorporated. Fold in the blueberries and mix until well blended.

2. Preheat oven to 375 degrees. Drop the dough by tablespoonfulls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.

Makes about 2 dozen.
Enjoy!!!

exploding from the oven