Gluten-free Blueberry Oat Cookies

blueberry cookies


Sometimes I just feel like a good oatmeal cookie.

I do not eat a lot of desserts as you probably realize because my lack of dessert recipes. But one thing I do really like is home-made cookies.

I rarely like a bought cookie as I find them way too sweet. Maybe it is the white sugar – I can taste it and even if the cookie looks really incredible – I take a couple bites and I can feel the sugar eat away at my teeth.

I never finish them. Just too sweet. Even gluten-free (as that is all I can eat) cookies contain the white flour, white sugar and are far too sweet for me.

So I know I need to make my own

My mom always had oatmeal cookies in the freezer. Growing up I loved them, of course they contained a ton of sugar and butter along with using white flour. I tried to convince her to make them with less sugar but my mom doesn't like to sway from the usual. 

This was probably a good thing as that what brought me into the kitchen is to make healthier cookies as well as meals (she was meat and potato). If I wanted something different, I had to cook it.

This is the first time I have used coconut flour in a baking recipe. I know!

I am a bit behind but I haven't needed to use it as I do not bake often and I have for years found other ways of making gluten-free.

What I noticed is that it is very soft and fluffy. So the cookies are like that. Way softer and powdery than usual. I usually just use oats and flax in these cookies.

I find that these break up easily but are really good and “lighter” than the version using just oats. So I do like that.

You can add any other ingredients to these that you wish. Try a different berry or fruit, add some chopped dates, raisins, currants or even a bit of chocolate if you wish. (Take a good dark chocolate bar and cut it into chunks and add that).

Freeze them and take a couple out in the morning. I am having one now with a coffee at a coffee shop. Yes, I bring my own – for sure!

One of the best ways to STOP the “junky” foods eating is to bring your own snacks. Have it with you. I usually always have some fruit and veggie sticks (like carrots & celery) with me if I am going to be out all day and these cookies are great for that too.



Oven at 350

  • 1 C whole oats (or muesli)
  • 1 C coconut flour
  • 1 Tbsp ground flax mixed with 1 Tbsp water (mix in small bowl and let thicken)
  • 1 egg
  • 1/2 C muesli or whole oats
  • 1/4 C ground flax
  • 1/2 C sunflower seeds
  • 1/2 – 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda (or baking powder or both – really doesn't matter)
  • 1/2 tsp stevia (or just more sugar)
  • 1/2 C oil
  • 1/3 C + 2 Tbsp brown sugar (use another kind of sugar if you have – that is all I had because I never use sugar). Or try melted honey, maple syrup or agave to sweeten
  • 3/4 C + 2 Tbsp almond milk
  • 1 1/2 C blueberries (fresh or frozen)

Line cookie sheet with parchment paper. Or oil cookie sheet.

Add the 1 Tbsp ground flax to 1 Tbsp water in small bowl and let thicken. This is called a flax egg.

Add the dry ingredients to a large bowl (except blueberries). Stir to mix.

In a smaller bowl add the flax mixture, egg, sugar and milk and whisk until smooth.

Take some of the batter and form into a ball (this is tricky as it breaks apart), then flatten into cookie on cookie sheet. The mixture breaks a part a bit so pinch it together.

Bake for 20-30 minutes until done. Each oven is different so baking time will vary. Please check as they are baking. 

NOTE: These will be very soft when you first take them out of oven. They will harden slightly as they cool.


Wishing you,

Health, Happiness, Passion & Purpose

With Love, Diana


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