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
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 🙂
Kathy says
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.
Sarah says
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.
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 🙂
Beth says
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.
Laurie says
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?
Sarah says
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!
Beth says
Nevermind! I see your suggestions to another baker. I’ll try those next batch.
Sarah says
Let me know how it works out for you!