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.
Sherri Walker says
What will happen if I use regular all purpose flour and regular roll oats?
Sarah says
Hi Sherri! I can’t say for sure because I haven’t tested with regular all purpose flour but I do think that it would be pretty similar. Same with the regular rolled oats but I think you might need to bake the cookies a minute or two longer
Nicole says
Did any one every try it with regular flour and oats?
kathleen hubbard says
Yes and they turned out great!
Nicole says
Did anyone ever try it with regular flour and oats?
Renee says
I made them with regular all purpose flour and regular rolled oats and they are amazing. I made 3 batches this week! Just took another batch out of the oven. They usually have to cook an extra 1 or 2 minutes. I also used frozen blueberries.
Sarah Nevins says
Yay! That’s good to know it works with regular all purpose flour!
Em says
I recently started a low FODMAP diet and found this delicious recipe.
I didn’t have gluten-free flour, so I blended brown rice flour, tapioca flour and potato flour (1/3 cup each). The cookies turned out well; they are moist and very flavourful! I did add a bit water to the dough, as it was a little too crumbly and dry to form balls.
Sarah says
Ooh thanks for sharing your flour blend! So glad you liked them – thanks for coming back to let me know what you thought!
Vanessa says
Thanks for sharing! Do they keep long?
Sarah says
About 4 days in an airtight container 🙂
Tabitha says
Just made a batch of these cookies and they taste amazing and so easy to make! How long will they last for in a airtight tub?
Tabitha 🙂
Sarah says
Hi Tabitha! SO glad you liked them! They should last at least 4 days stored in an airtight container
Claire says
These cookies are absolutely delicious!!! I have baked (and nearly eaten!) 2 batches over the weekend. I made them dairy free by using Stork baking ‘butter’, egg free by substituting the egg for a chia egg and of course gluten free. Love that they are naturally soy and nut free too as a lot of free from dairy and gluten cookies use nut butters. I’m so happy to have found a recipe that my little girl can have, that uses normal ingredients and isn’t a huge faff. Mine turned out less cookie like and more cakey but still yummy – they are just like a blueberry nutrigrain bar! Maybe it’s the chia egg that makes them different? Anyway, a yummy free from cookie/cake bite recipe that can easily be adapted with other fruits etc. Thank you!
Sarah says
I’m so glad you liked them Claire! These are one of my favourites so I’m happy to spread the cookie love! Thanks so much for coming back to let me know what you thought 🙂
Maureen Dillon says
These cookies are seriously delicious ! Who needs gluten ?!
Sarah says
Thanks Maureen! And amen to that!
Jenn says
Hi Sarah! I found this recipe on Pinterest a month or so ago and I have made them many times since then! I never bake but these are SO GOOD and easy and perfect for when we have visitors (I’m an American in England as well!). Thank you so much for sharing this delicious recipe – I call them my blueberry muffin cookies! I add a bit of xantham gum to mine so they stay better, but my gosh these are delicious!!
Jenn says
Oh! And as an American new to England, I so appreciate that you included both American measures and grams in your recipe!
Sarah says
Yay that’s so great! So happy you like them so much – these are one of my favourites! Also I just went through to your blog and I’m obsessed! It’s giving me so many travel goals!
Jenn says
Oh my gosh, thank you so much!! Only here temporarily so trying to see as much as possible!
Frances Marriott says
Wow, fab recipe. Just discovered you via Pinterest and had to try this as I’m on the low FODMAP plan and my 2 yr old is lactose intolerant. The whole family agree they are yummy x
Sarah says
So glad you guys enjoyed them! Thanks for coming back to leave a comment & review!
averymellybake says
These worked really well. I used unsalted butter and rolled them into 30g balls, pressing down slightly. It yielded 20 perfect sized little treats. No spreading for me! Thank you for the recipe.
Sarah says
Excellent! So glad you liked it! Thanks for coming back to leave a comment letting me know how it went 🙂
Kirsty says
I have no idea what I did wrong! My cookies tasted salty! 🙁
Sarah says
Oh no! What kind of salt did you use (table/sea salt/kosher)?