Gluten free blueberry oatmeal cookies are a sure fire cure for the gluten allergy blues! They’re sweet, crunchy, and loaded with Bob’s Red Mill gluten free apple blueberry granola. They have SO much yummi goodness in them!
*Disclosure: These cookies were made with an ingredient from Bob’s Red Mill. Thanks to Bob’s Red Mill for sending me a free sample of their new granola to try. I was under no obligation to use it in a recipe, or to post about it, but I couldn’t wait to dig in and develop this amazing gluten free cookie recipe with it! All thoughts and opinions are my own.
Cookies without gluten don’t have to be dry and tasteless. My recipe for gluten free blueberry oatmeal cookies is proof of that!
I think most of you know that I’ve been trying to eat foods lower in carbs. What I haven’t had to do is cut gluten from my diet.
Fortunately, I don’t have Celiac Disease, nor do I have a gluten intolerance, but many of you do, so I want to create recipes that you’ll be able to enjoy. These gluten free blueberry oatmeal cookies are definitely enjoyable, even if you don’t need or want to cut the gluten from your diet.
WHAT IS CELIAC DISEASE?Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats. You can learn more about it HERE.
There are 2 ways to make these cookies, and both are equally delicious.
VERSION 1 – 100% Gluten Free Option
Because Bob’s Red Mill has such a great selection of gluten free products, the absolute easiest, no fuss way to make these cookies is to buy bags of their gluten free chocolate chip cookie mix and their gluten free apple blueberry granola.
There’s a recipe right on the side of chocolate chip cookie mix bag that’ll walk you through how to make them. All you’ll need to do is stir a cup of the granola into the dough before you scoop and bake them.
VERSION 2 – Cookies from Scratch (but not entirely gluten free)
While most of the ingredients in these gluten free blueberry oatmeal cookies are gluten free, in order for this scratch recipe to be 100% gluten free, you’ll need to make sure that all of the ingredients you use are gluten free, including the baking soda and brown sugar.
Read your labels, because many of them either contain gluten, or they’re manufactured in facilities where gluten is also used. Because I didn’t need to be concerned with keeping my batch gluten free, I decided to keep my version low carb, by using my favorite low carb baking mix, which is also made by Bob’s Red Mill.
To make things easiest for those of you who don’t have issues with gluten or with carbs, I’m providing a recipe that’s all-purpose, meaning, it calls for ordinary baking products. If you want to make the recipe low carb, substitute low carb baking mix in a 1-to-1 ratio for the all-purpose flour listed in my recipe.
Oh, and it may go without saying, but you can skip the cookie recipe and just eat the gluten free blueberry oatmeal straight up, too. 😉
This recipe will make crisp cookies with delicious gluten free apple blueberry granola in them. They'll be a delicious snack any time of day!
- 4 ounces (1 stick) unsalted butter, softened but still cold
- 1/2 cup granulated sugar (or 1/2 cup erythritol )
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 6.5 ounces (1.5 cups) all-purpose flour
- 3 cups old fashioned rolled oats (not quick cooking)
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 or 1.5 cups Bob's Red Mill Gluten-Free Apple Blueberry Granola
- Heat oven to 350 F.
- Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, use a whisk to combine flour baking soda, cinnamon, and salt; set aside.
- In bowl of a hand or stand mixer, beat butter and both sugars on medium speed, until light and creamy, about 3 minutes. Scrape down sides of bowl if necessary.
- Add eggs and vanilla and mix until well combined.
- Add combined flour mixture and mix on low power until barely combined (some flour should be visible). Add oats and granola and mix on low to combine.
- Use a medium sized (2 tablespoon) cookie scoop or spoon to drop dough onto prepared baking sheets, at least 1/2 inch apart.
- Bake for 9-11 minutes, or until light golden brown. Cool 1 minute on baking sheets and then transfer to wire racks to cool completely before serving.
- Store in a tightly covered container.
|Amount Per Serving||As Served|
|Calories 3325kcal Calories from fat 1076|
|% Daily Value|
|Total Fat 120g||185%|
|Saturated Fat 64g||320%|
|Dietary Fiber 29g||116%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
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You can check out the entire line of Bob’s Red Mill gluten free products HERE