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Oatmeal Blueberry Cookies

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One bowl, 25 minutes, and less than ten ingredients needed to make these soft and chewy Oatmeal Blueberry Cookies. 

Oatmeal Blueberry Cookies | One bowl and less then 10 ingredients | Gluten Free & Low FODMAP

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 and less then 10 ingredients | Gluten Free & Low FODMAP

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 and less then 10 ingredients | Gluten Free & Low FODMAP

Oatmeal Blueberry Cookies | One bowl and less then 10 ingredients | Gluten Free & Low FODMAP

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Oatmeal Blueberry Cookies | gluten free, dairy free, low fodmap
Yield: 12 cookies

Oatmeal Blueberry Cookies

Oatmeal Blueberry Cookies
One bowl, 25 minutes, and less than ten ingredients needed to make these soft and chewy Oatmeal Blueberry Cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup soften coconut oil or butter, 104 grams
  • 3/4 cup dark brown sugar, packed, 150 grams
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup gluten free all purpose flour, 140 grams
  • 1 1/4 cups certified gluten free rolled oats, 106 grams
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup blueberries, 100 grams, fresh or frozen

Instructions

  1. 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.
  2. Add the flour, oats, mixture, baking soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined.
  3. 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.
  4. 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

Nutrition Information:

Yield:

12

Serving Size:

1 cookie
Amount Per Serving:Calories: 205 Saturated Fat: 8g Cholesterol: 13mg Sodium: 103mg Carbohydrates: 27g Fiber: 2g Sugar: 14g Protein: 2g
© Sarah
Cuisine: American

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Reader Interactions

Comments

    • 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

      Reply

  2. 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.

    Reply

  4. 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 🙂

    Reply

  5. 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!

    Reply

    • 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 🙂

      Reply

  6. I am glad your husband does not respond to oats. However, many with Coeliac Disease do. No matter what it says in the packet, oats contain gluten… but it is not the same type of gluten as in wheat, rye, barley etc.

    Our Coeliac Society do not recommend oats for people with Coeliac Disease. If oats is tolerable, then it is more likely the gluten in the other Cereals that you react to specifically. However, it cannot be labelled a gluten free recipe for the sake of those that are sensitive.

    Just trying to clarify things for those with Coeliac Disease.

    Reply

    • Hi Kathy! I write more about oats and how it can/can’t fit into a gluten free diet. You can buy oats that have been tested for gluten. My goal with sharing recipes is to meet people where they are at with there gluten free diet and provide options that they can enjoy. Since some people with celiac disease don’t have any issues eating oats it can sometimes be a good option. That’s why I try to make things with/without oats so that there’s something for everyone.

      Reply

  8. 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!!

    Reply

  9. 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

    Reply

  10. 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.

    Reply

  11. I used King Arthur’s gf flour mix and otherwise followed the recipe. Any thoughts on why mine would’ve turned out flatter than pancakes? They taste delicious! Blueberries in cookies are my new favorite.

    Reply

  12. I just made them and they are delicious!! My cookies came out much flatter than the picture. What can I do next time for plumper cookies?

    Reply

    • So o glad you liked them! As for the flat cookies it could be the coconut oil – it’s got such a low melting point that can sometimes be tricky with baking because it melts so much while being handled. Try putting the cookie dough in the fridge for at least 10 minutes before the next time you bake them and after you form the dough into little balls. This should help them from spreading too much. If that doesn’t do the trick it could be flour. Unless you’re using a scale to weigh flours it might be possible that there isn’t enough flour being added to the mix which leads to flatter cookies. Hope that helps!

      Reply

    • 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

      Reply

  15. 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.

    Reply

    • 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!

      Reply

  19. 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.

    Reply

    • 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.

      Reply

  20. These look good! Are the oats supposed to be ground up? In your picture, I don’t see the oat pieces in the cookies.

    Reply

    • Thank you! The ones I made in these pictures use instant oats because that’s all I had in at the time. Instant oats come in smaller bits so they’re not as obvious to spot. I’ve also made these using rolled oats (I usually prefer using rolled oats because I like the larger pieces) and they turn out just as well

      Reply

  22. 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.

    Reply

  25. Oh, my family will go crazy for these! I wish I weren’t intolerant to oats so that I could enjoy them as well! Thank you for sharing them with us at Savoring Saturdays!

    Reply

    • 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!

      Reply

      • 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!!

        Reply

        • 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 🙂 )

          Reply

    • Thanks Anna! I can’t believe it’s taken me this long to try oats and blueberries together but now I’m obsessed. I hope you love them as much as we do!

      Reply

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