Blueberry Oatmeal Cookies

When I found out that the theme for this month’s Veggie/Fruit a Month was blueberries, nothing immediately came to mind. Mike decided we needed oatmeal cookies. He called his mom to get her oatmeal chocolate chip cookie recipe. Turns out, her recipe is adapted from a cookie and candy cookbook she got from her grandmother, which was put out by the gas company. (!) We fiddled some more, making the recipe gluten-free and substituting in the blueberries. I’m quite happy with the results.

Blueberry Oatmeal Cookies

  • 1/2 cup gluten-free oat flour
  • 1/4 cup brown rice flour
  • 2 tablespoons tapioca starch
  • 2 tablespoons potato starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, room temperature
  • 1/3 cup dry milk
  • 1 cup light brown sugar, packed
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free rolled oats
  • 3/4 cup dried blueberries
  • 1/2 cup boiling water
  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease two baking sheets.
  2. Mix the flours, xanthan gum, baking soda, and salt in a small bowl.
  3. Pour the boiling water over the dried blueberries. Let sit for 5 minutes, then drain.
  4. Mix the brown sugar and dry milk together in a large bowl. Cream the butter into the sugar mixture, then stir in the egg and vanilla extract.
  5. Stir the flour mixture into the sugar mixture. Once the flour is incorporated, stir in the rolled oats. Once the oats are incorporated, gently fold in the blueberries.
  6. Drop the batter by the spoonful onto the baking sheets. Bake, one sheet at a time, for 10-12 minutes, until cookies are lightly browned around the edges. Remove and allow to cool.

Makes 24 cookies

I would not recommend trying to substitute fresh blueberries for the dried ones. The batter is pretty thick and fresh berries would get smashed in the mixing.

Veggie/Fruit a Month is a monthly event started by Priya of Mharo Rajasthan’s Recipes. This month it’s being hosted at Tamalapaku. The cookies also being shared in the Hearth and Soul HopSlightly Indulgent TuesdayAllergy Free WednesdaysFull Plate Thursdays, and Allergy Friendly Friday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. wow those look so delicious! i love the blueberries in them! mmm!

  2. These look amazing Kalinda! I just made oatmeal cookies the other day with chocolate chips instead of raisins but Ive never thought to add blueberries. Brilliant. YUM!

  3. Those look fabulous. I’ve never made blueberry cookies before and now I’m wondering why not…

  4. These look really stunning. The colors are lovely and they actually look deliciously chewy. mmm

  5. Wow these are adorable. I have never tried gluten free baking and this sounds like something I could experiment with. Thanks a lot for sending it across to Veggie/Fruit A Month-June (Blueberry)

  6. What wonderful cookies – I just love blueberries so they are perfect for me! Love the wholesome ingredients too!

  7. these look super good. is there something I can substitute for the dry milk tho? I will sub xylitol for sugar as well.

    • Well, the dry milk is a substitute my mother-in-law uses to reduce the sugar in recipes. You could try taking it out and adding another 1/3 cup of xylitol.

  8. I cannot have dry milk, but these look like such a great treat. Could I use almond milk (the beverage ) ? Also m what are dried blueberries? Do I leave fresh ones on the counter for a few days or are they like craisins? Thank you! These will be great with a cup of hot tea!!

    • I would not use almond milk, since that would be substituting a wet ingredient for a dry ingredient. Unfortunately, it’s really hard to guess what other flours would be good as a substitute. Maybe a nut flour since those are also fairly high in protein?

      And yes, dried blueberries are basically craisins made with blueberries instead of cranberries. Look for them with the other dried fruit.

Speak Your Mind


Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.

Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2024 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy