These chewy and delicious cookies make a divinely decadent treat!
While they are sweet, they are not too sweet; and being free of refined sugars -- they make an excellent choice for breakfast as well.
They have a wonderful texture thanks to the oats; and are really big on juicy blueberry and ginger flavors!
Chock-full of wholesome ingredients, these beautiful oatmeal cookies will satisfy both your palate and your tummy...
Gluten Free Blueberry Ginger Oatmeal Cookies
Makes: 18 cookies
1 cup oat flour (blend rolled oats until a fine powder forms, I like Bob's Red Mill)
1 cup rolled oats (I like Bob's Red Mill)
1/2 cup coconut sugar (I like Madhava)
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup coconut oil
1 tsp vanilla extract
1 egg, beaten
1/2 cup blueberries, fresh or frozen
In a large mixing bowl, combine dry ingredients. Stir well.
In another mixing bowl, combine coconut oil, vanilla, and egg. Mix until smooth.
Combine wet and dry ingredients. Stir until just combined. Gently fold in blueberries.
Refrigerate cookie dough for at least 2 hours, or freeze for later use.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Take rounded tablespoons of chilled dough and place on your parchment lined cookie sheet(s) at least 1" apart.
Bake for 12 minutes, or until edges begin to turn golden.
Let cool completely before serving.
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