Use certified gluten free oats to make these soft, chewy and utterly delicious brown sugar oatmeal blueberry cookies! These cookies so easy to make and incredibly satisfying! Enjoy through the summer with fresh blueberries or anytime of year with frozen. Low FODMAP + Dairy Free Options
Mondays require cookies, don’t you think? I mean. Everyday is a good day for a cookie, but Monday’s especially. In case you’re looking I’ve got you covered with these Oatmeal Blueberry Cookies.
So…I wasn’t actually expecting to like these cookies as much as I do. I knew I’d like them, but I wasn’t prepared for how much I would like them. If I could only have these cookie for the rest of my life I wouldn’t even be sad about it. What I am sad about is the fact that as I write this all of them are gone and now I’m left looking at the pictures.
Oatmeal Blueberry Cookies
One bowl, 25 minutes, and less than ten ingredients needed to make these soft and chewy Oatmeal Blueberry Cookies.
Ingredients
- 1/2 cup soften coconut oil or butter (113g)
- 3/4 cup light brown sugar, packed (165g)
- 1 teaspoon vanilla
- 1 egg
- 1 cup gluten free all purpose flour (140g)
- 1 1/4 cups certified gluten free rolled oats (113 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blueberries fresh or frozen (100 g)
Instructions
- In a large mixing bowl of an electric mixer beat together soften coconut oil (or butter) and brown sugar until smooth. Add in egg and vanilla and beat again for 2 minutes or until smooth.
- Add the flour, oats, mixture, baking soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined.
- Slowly fold in the blueberries with a wooden spoon. Cover & refrigerate for 20 minutes to firm the dough. This is especially important if you use coconut oil so the cookies don't spread too much. Drop round balls of cookie dough onto a lined/greased cookie sheet. Push the balls down slightly.
- Bake for 10-13 minutes at 350°F/180C or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet so that they can firm up a bit. Transfer to a wire rack to allow cookies to cool completely.
Barbara says
Can I use lactose free margarine and rice flour?
Sarah says
Hi Barbara! The lactose free margarine should be no problem, but I’m not so sure about the rice flour. When it comes to gluten free baking it’s usually best to use a blend of flours. I’ve never tried this using just rice flour so I’m afraid I wouldn’t be able to say how it would work out and I wouldn’t want to steer you in the wrong direction
Mari says
Hi! These cookies look delicious! I am trying to cut fat and calories for my husband by swapping unsweetened applesauce for oil…will it work for these cookies, or is that better suited for cakes and muffins? Thanks.
Sarah says
I’ve never tired substituting applesauce for oil in cookies, so I couldn’t really give a lot of guidance here as to how it would work, but I found this article on Livestrong that might be more help to you http://www.livestrong.com/article/429838-how-to-use-applesauce-instead-of-oil-when-baking/ Sorry I couldn’t be more help here!
jessica watene says
i added some redid cranberrys, yummy 🙂
Sarah says
ooh I love that idea for this season!
Claire says
I’m sure they are fine with regular flour too if you aren’t gluten intolerant too right? I’ll make them tonight!
Sarah says
Yep! I don’t see that as being a problem – hope you like them as much as we do!
Claire says
They were a hit by all who tried them. I was so glad to see I had all the ingredients on hand. Going to make another batch right now. They are a keeper!
Sarah says
So happy you like them!
Alexandra says
How did it go?
WY says
Can we sub the sugar for honey? If so, what’s the recommended amount?
Thanks for the lovely recipe
Sarah says
Usually when I sub honey for sugar I use half of the amount because it’s so much sweeter – so instead of 1/2 cup I would use 1/4 cup. In this case however, I suspect you may need to increase either the flour or oats as well to make up for the added liquid which means you might need to then increase the sweetness to balance out the flavor. If it were me making it I’d add 1/3 cup honey and then add another spoonful or two of oats if the dough is too sticky to prevent the cookies from going flat in the oven. I hope that helps!
Bridget F says
I did not have the same luck that everyone else did when i made these cookies. Mine were pretty flavorless and not sweet at all. I wish I would have put some honey to sweeten, and YES lemon would have been a great addition. I’ll be making some alterations next batch.
Sarah says
Hi Bridget! Sorry these cookies weren’t sweet enough for you. If you make any changes the next time you make them I’d love to hear about them and I’m sure other readers would love the extra inspiration as well.
LisaH says
These were delicious! I added the juice of 1/2 lemon + some lemon zest.
Sarah says
Oooh I love that idea! Definitely adding lemon the next time I make it. Glad you liked it 🙂
Victoria says
Thanks for sharing. I am going to make a batch for our family vacation at the end of the month. They look absolutely delicious and I bet would make great travel cookies for the car.
Sarah says
Have a safe trip! I hope you guys love them as much as I do 🙂
Macy @ Paleo Crumbs says
These cookies look incredibly delicious!
Sarah says
Thanks Macy!
Claire says
I wonder if coconut flour would work instead of GF all purpose flour?
Sarah says
I’ve never tried them with coconut flour so I couldn’t say how it would be. IF you do try it I’d recommend only putting in half the amount of coconut flour because it’s so absorbent that it might make the cookies dry. Either that, or adding an extra egg to increase the liquid. If you do try it let me know how it goes!
Claire says
So I tried it, they turned out pretty good! I used 1/2 cup coconut flour and they are a little crumbly so next time I will also use a little extra egg as you suggested. Thank you very much!!
Sarah says
That’s great! Thanks so much for letting me know how it went – I’m going to try it your way the next time I make them (good excuse for more cookies 🙂 )