One bowl, 25 minutes, and less than ten ingredients needed to make these soft and chewy Oatmeal Blueberry Cookies.
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.
Truth be told, blueberries are my least favorite berry. They’re nice and all, but just ok in my opinion.
However, I do have fond memories of the blueberries in Den Haag while Mike and I were visiting for a wedding. Mike’s had such bad luck in the past with restaurants that claim to be gluten free we mostly end up sticking to grocery store food when we travel. Since our hotel room didn’t have a refrigerator we just ended up making daily trips to the local health food store. We lived off rice cakes, deli meats, and whatever fresh produce was available. The gluten free bread in Holland was exceptionally sad, but the blueberries made up for it. They were the fattest, juiciest, sweetest blueberries either of us had ever had, so it just kind of evened out in the end.
I guess now my attitudes towards blueberries are changing for the better because now I get to think back on the time we had in Den Haag and how delicious these blueberry cookies are. There’s just something magic about biting into a muffin or cookie packed with big, fat juicy blueberries.
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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 | 113 g soften coconut oil or butter
- 3/4 cup | 165 g brown sugar, packed (light or dark)
- 1 teaspoon vanilla
- 1 egg
- 1 cup |140 g gluten free all purpose flour
- 1 1/4 cups |113 g certified gluten free rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup |100g blueberries fresh or frozen
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.
Notes
prep time does not include chilling in the fridge
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 🙂
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!