gluten free oatmeal & blueberry cookies for spring and summer

Based on a recipe from the Saucy Kitchen blog by Sarah Nevins, essentially no alternations were required in terms of these gluten free blueberry cookies.

Favourite Takeaways:

  1. Delightfully different
  2. Made in one bowl
  3. Dairy Free too

The cookies are basically a cross between a blueberry scone and oatmeal cookie. They’re light and airy and just sweet enough. From past experience, these gluten free blueberry cookies have paired wonderfully with a spring or summer time gathering. Might I also suggest a lemonade?

alteration notes:

  • used light brown sugar
  • used fleur de sel
  • added baking powder

approximate times:

  • Prep: 15 (+ 20 for chilling) minutes
  • Bake: 10-12 minutes


w e t

  • 1/2 cup coconut oil (or unsalted butter) slightly softened
  • 3/4 cup brown sugar, packed
  • 1 large or 2 small egg(s)
  • 1 teaspoon vanilla extract

d r y

a d d

  • 1/2 cup blueberries (fresh or frozen)


  1. In the bowl of a stand mixer (with paddle attachment) add softened coconut oil and brown sugar – beat until smooth
  2. Add in egg(s) and vanilla – beat for about 1 minute or until smooth
  3. Add flour, oats, baking soda, baking powder, salt – mix until just combined
  4. With a wooden spoon gently fold in blueberries
  5. Cover and refrigerate bowl for 20 minutes (don’t skip this step)
  6. Preheat oven to 350 F.
  7. Line 2-3 cookie sheets with parchment paper
  8. Drop dough (about a teaspoon full) roughly 2 inches apart on a cookie sheet
  9. Press lightly down on dough
  10. Bake 1 sheet at a time for 10-12 mins until edges start turning a golden brown
  11. Cool slightly (2-3 mins) before transferring onto a cooling rack to cool completely

further insights:

  • serves about 2-3 dozen small/medium cookies (GF flour tends to yield less)
  • chose a Gluten Free flour with Xanthan Gum
  • used a medium cookie scoop
  • found that smaller blueberries are easier to incorporate
  • unlike fresh, frozen blueberries tend to easily bleed colour through the dough
  • can be made ahead and stored in airtight container – about 1 days prior
  • they freeze okay, but would suggest eating them right after they thaw

These nostalgic  lemon drop and oatmeal coconut cookie recipes also pair really well with the spring and summer months.

If you have any questions about the recipe feel free to leave a note in the comments section below.



This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.


Leave a Reply

Your email address will not be published. Required fields are marked *

Add a Comment:

Read a Comment:

Thank You

You will be added to The List! 

To confirm your subscription, please visit your inbox. 

grab a drink as Jessica shares gluten free recipes, travel tidbits, and the little luxuries in between