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.
Jay says
Recipe works even with extra blueberries. Thaw them first if using frozen. Re which oil: low smoke point browns first, e.g. butter, olive oil; ghee would be in the middle, so avocado oil would brown last.
Sarah Nevins says
That’s helpful to know! Thanks Jay 🙂
Linda Evans says
Can I use olive or sunflower oil instead of butter or coconut oil
Sarah Nevins says
Hi Linda! I haven’t tried this with olive or sunflower oil so I can’t say for sure. As a general rule of thumb, you can sometimes get away with using an oil like olive or vegetable in place of butter in cookies if you use only about 1/2-3/4 of the amount of oil. So for this recipe, instead of using 1/2 cup butter you could possibly use 1/4 cup or maybe 1/3 cup of oil.
Coconut oil is different from other oils here because it’s solid at room temperature which makes it behave more like butter in this scenario.
Hope that helps!
Margaret Liu says
Can I use raisins instead of blueberries?
Sarah Nevins says
Absolutely!
Vicki says
Can I substitute pecan flour for gluten free flour blend? Thanks.
Sarah Nevins says
Hi Vivki! I’m not too sure – I haven’t had much experience with pecan flour so it’s hard to say. I would imagine that it works in a similar way as almond flour and I *think* that would work, but you would likely need closer to 1 1/2 cups pecan flour. Sorry I can’t be more help here!
Vicki says
Thank you for your reply, though. I guess it will be a trial and error…I do like to use pecan flour to make a pie crust. I’m looking forward to trying your recipe!
Sarah Nevins says
Let me know how it goes if you do play around! I’ll have to get my hands on some pecan flour – I bet it makes for some tasty baking!
Sanuli Nanayakkara says
Thank you for the recipe
Sarah Nevins says
Thanks Sanuli! Hope you love it!
Indie says
Love it
Sarah Nevins says
Thanks Indie!
Lorcy says
Can I use almond flour ?
Sarah Nevins says
Hi Lorcy! I haven’t tested this with almond flour so I can’t say for sure but I think you could probably get that to work. You will probably need more almond flour though – I’d guess close to double to amount. I you wanted to play around with the recipe I’d recommend adding more almond flour 1 tablespoon at a time until it the dough comes together and then test it by baking only 1 cookie at a time until you get the right amount. Hope that helps!
Aline says
I added cinnamon and chocolate chips. I used the coconut oil, not butter. So yummy!!
Sarah Nevins says
That sounds delicious! Glad you liked these!
Sarah says
I love this recipe!
I substituted the brown sugar for 1/2 cup of maple syrup and the flour for spelt flour and they tasted amazing!
To get the right consistency I just added an extra tablespoon of flour and oats until it was less sticky
Sarah Nevins says
Glad you liked them! Thanks for sharing your adaptations too by the way – those are always super helpful!
Laci says
These blueberry cookies are delicious!
I used coconut sugar instead and they were great!!
Sarah Nevins says
Thanks Laci! Glad you enjoyed them 🙂