Gluten-free Blueberry Oatmeal Cookies

One of the biggest disappointments in life is biting into an oatmeal raisin cookie thinking the raisins are chocolate chips — I think we can all agree with that. Don’t get me wrong. I love oatmeal cookies … just as long as there are no raisins in it.

But there was something about a blueberry oatmeal cookie that just sounded good. Maybe my love for blueberry muffins or a warm bowl of oatmeal with a side of blueberries is what triggered the idea.

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When I was younger, the smell of freshly baked blueberry muffins filling the house was the definition of a Saturday morning. My mom knew they were my favorite indulgence.

I woke up one morning longing for my childhood craving, but sometimes you have to work with the ingredients you have. Ergo, blueberry oatmeal cookies.

With oatmeal cookies you can almost convince yourself that you’re eating something healthy when in reality you’re eating mostly sugar and carbs. But then you add some blueberries, and that’s a game changer!

I always doubt my cookie-making process. Baking gluten-free cookies may be my biggest challenge. But I’ve learned that each step is important, from whipping the sugar and eggs to the well-combined dry mix, making sure the baking soda is stirred well with no clumps.

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I chose to use rolled oats in this recipe instead of the quick oats just because I like the texture more, but quick oats can be used interchangeably in this recipe.

Ingredients:

Directions:

  1. Preheat oven to 375º F. In a large mixing bowl, beat together brown sugar and coconut oil until smooth. Add in egg and vanilla and combine until smooth.
  2. Add in dry ingredients to the mixture and mix until combined. Gently fold in fresh blueberries
  3. Form round balls of cookie dough and place onto a lined or greased cookie sheet.
  4. Bake cookies for 10-13 minutes or until edges are golden brown. Allow cookies to cool completely before serving.
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