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.
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.
Criss says
I tried making this but it just doesn’t work. The cookies are too soft, I added more flour and more oats. Left it longer in the fridge. I am now leaving the dough for 15 min in the freezer and then will try to bake them. Hope that helps. ☹️
Sarah Nevins says
Hi Criss! When you say the cookies were too soft, did they seem like they were underbaked or were they spreading?In general they are quite soft and chewy thanks to the blueberries. If they were spreading too much then it does sound like they needed more flour or oats, but if they were just soft it might just be how they are supposed to come out.
Fresh out of the oven they’ll be extra soft and hard to move, but they will firm up a bit as they cool down. The cookies need to cool down a few minutes on the baking sheet before moving to a wire rack or they’ll break.
If they seem underbaked rather than just too soft, then you could try adding an extra minute or two to the cook time. If your blueberries are extra juicy then it’s possible the extra moisture from the berries need more time to cook out.
Hope this helps!
Kathi says
I didn’t make these into cookies but put in an 8×8 pan and made bars. I had to bake 5″ longer, and could have even gone a bit longer.
I added more blueberries (3/4 cup) and think a sprinkling of something on top would be good.
These are good but I think they need a little kick of something, like orange peel (just the orange part, not pith), plus the coconut someone else mentioned.
I would make these again, but with the changes. These would be great for breakfast on-the-go. Maybe I’ll try adding a bit of protein powder, too, to increase nutritional value.
Sarah Nevins says
Hi Kathi! I love your idea – orange zest in particular sounds amazing here! Thanks for taking the time to come back and share what you thought! You’ve given me more inspiration to play around with 🙂
Debra says
Just super easy and delicious .
I doubled the blueberry and also added a bit of coconut flakes.
Needless to say
They went quick and I managed to get
One .
Must make more
Thanks so much for your vegan recipes.
💎
Sarah Nevins says
Coconut sounds like a great addition! So glad you enjoyed these – thanks so much, Debra!
Diamond says
Washington state has so many blueberries. I can not make a blueberry pancake for the life of me ( at 61) lol. These are my new favorite cookie. Thanks again beautiful lady.
Sarah Nevins says
Awww! I’m so happy to hear how much you enjoyed these – thanks you so much for your kind words 🙂
I totally know what you mean about blueberry pancakes too by the way! They always seem like they should be a lot easier to make than they actually are 😀
Kristen says
These are fantastic! So flavorful. I’d bake until the whole cookie is golden brown, not just the edges. My first batch was underbaked.
Like others suggested, I doubled the blueberries. Plus, I mashed some of them as well.
Simple and easy to make. Great recipe!
Sarah Nevins says
Hi Kristen! So glad you enjoyed them 🙂
Good thinking on baking the cookies longer! I imagine the extra blueberries would have added enough moisture to call for a longer cook time overall.
Thanks so much for taking the time to come back and sharing how it went!
Ieva says
They’re so yummy and so incredibly easy to make. Everyone loved them!
Sarah Nevins says
So glad to hear that – thanks Ieva!
eva says
AMAZING!!!!
added Triple fresh blueberries. half of them i squished to make even more moister and more fruit. already making second batch in double amount;))))
Sarah Nevins says
Yay! That makes me so happy to hear! Thank you so much for taking the time to come back and let me know what you thought!
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!