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5 from 1 vote

Blueberry Oatmeal Cookie Recipe

Servings: 18 cookies
Author: Pamela

Ingredients

  • 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

Instructions

  • Preheat oven to 375 degrees. Prepare two baking sheets with unbleached parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 12-14 minutes, until slightly browned on the bottom. Cool for 2 minutes and then transfer cookies to a cooling rack.

Notes

*If using GF flour, add ½ teaspoon of xanthan gum.