Do you or someone you know eat gluten-free? If so, you have to try these blueberry oatmeal cookies!
Blueberry Oatmeal Cookies
Not only are these blueberry oatmeal cookies gluten-free, but they are also healthy for you too! This cookie recipe is not as sweet as most cookie recipes, but just enough to satisfy your sweet tooth.
They have a mixture of a cookie and cake texture. Slightly chewy on the outside while still soft, moist, and slightly puffy on the inside.
These also work great for breakfast on the go! I mean who does not want to eat cookies for breakfast?? I made a batch and the kids inhaled them! You know a cookie has to be good when kids ask for more.
For my gluten-free flour, I used Hodgson Mill Multi-Purpose Baking Mix
, but you could use whatever your favorite brand is. Just be sure that it is all-purpose/multi-purpose flour.
However, I don’t this recipe would work well with things like almond or coconut flour.
Here are a few of my other cookie recipes you may also want to try.
- Sugar Free Dairy Free Oatmeal Raisin Cookies
- Homemade Butter Pecan Cookies
- Pumpkin Pecan Shortbread Cookies
- Pecan Shortbread Cranberry Cookie Recipe
- Pumpkin Spice Ginger Lacey Crunch Cookies
Ingredients Needed:
- Gluten-Free Quick Oats
- Gluten-Free Multi-Purpose Flour
- Baking Powder
- Ground Cinnamon
- Salt
- Oil
- Eggs
- Vanilla Extract
- Honey
- Blueberries
- Baking Soda
How To Make This Cookie Recipe:
In a mixing bowl, mix all dry ingredients (other than blueberries) together.
Then in another mixing bowl or stand mixer bowl, mix all wet ingredients together well.
Slowly add the dry ingredients into the wet ingredients. Mix well.
When you have it mixed well, stir in the blueberries. Do this by hand and not with the mixer as you don’t want all the blueberries to be crushed.
Cover bowl and place in the fridge for 30 – 45 minutes.
Preheat oven to 350 and lightly oil a cookie sheet.
Place spoonfuls of cookie mixture on oiled cookie sheet.
Bake for 12 – 15 minutes at 350 degrees.
Let cool on cookie sheet for about five minutes and then move to a cooling rack. You can either wait for them to totally cool or eat while warm.
Blueberry Oatmeal Cookies That Are Healthy And Gluten Free
No need to skip the cookies when eating gluten-free when you have recipes like these blueberry oatmeal cookies! These cookies are even great for to-go breakfast!
Ingredients
- 1 1/2 Cup Gluten-Free Quick Oats
- 3/4 Cup Gluten-Free Multi-Purpose Flour I Used Hodgson Mill
- 1 1/2 Tsps Baking Powder
- 1/2 Tsp Ground Cinnamon
- 1/8 Tsp Salt
- 2 Tbsps Oil
- 2 Eggs
- 2 Tsp Vanilla Extract
- 12 oz Honey
- 6 oz Blueberries
- 1 Tsp Baking Soda
Instructions
-
In mixing bowl, mix all dry ingredients (other than blueberries) together.
-
Then in another mixing bowl or stand mixer, mix all wet ingredients together well.
-
Slowly add the dry ingredients into the wet ingredients.
-
When you have it mixed well, stir in the blueberries.
-
Cover bowl and place in the fridge for 30 - 45 minutes.
-
Preheat oven to 350
-
Lightly oil a cookie sheet.
-
Place spoonfuls of cookie mixture on oiled cookie sheet.
-
Bake for 12 - 15 minutes at 350 degrees.
-
Let cool on cookie sheet for about five minutes and then move to a cooling rack. You can either wait for them to totally cool or eat while warm.
Darren S. says
Great looking cookies I truly would enjoy to have with my lunch daily