Blueberry Oatmeal Cookie Recipe
Serves: 18 cookies
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup muscovado sugar, coconut sugar or brown sugar
  • ¼ cup organic cane sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour, all-purpose flour or GF flour blend*
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • zest of 1 small lemon (optional)
  • 1 ½ cups rolled oats (look for labeled GF oats if necessary)
  • ½ cup unsweetened shredded coconut
  • ¾ cup fresh or frozen blueberries, the smaller the better, or dried blueberries
  1. Preheat oven to 375 degrees. Prepare two baking sheets with unbleached parchment paper.
  2. Cream the butter using a stand mixer or hand mixer. Add sugars and continue to cream until light and fluffy, about 4 minutes. Add egg and vanilla, cream until smooth and velvety.
  3. In a small bowl combine the flour, salt, ground cinnamon, and baking soda. Slowly add the flour mixture to the mixing bowl with the butter, stirring until well combined.
  4. Remove bowl from mixer, and using a spatula add the oats and coconut. Fold the mixture until evenly incorporated. Add the blueberries and fold again until evenly distributed.
  5. Scoop 1 ½ Tablespoons of cookie dough, shaping the dough with your hands to create a round ball, and place onto the prepared baking sheets, with about 1” of space in between each. Press down on each cookie to flatten slightly.
  6. Bake for 12-14 minutes, until slightly browned on the bottom. Cool for 2 minutes and then transfer cookies to a cooling rack.
*If using GF flour, add ½ teaspoon of xanthan gum.
Recipe by Pamela Salzman at