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Gluten Free Oat and Blueberry Cookies


100g soften coconut oil or butter
140g light brown sugar
1 tsp vanilla bean paste
1 egg
140g Shipton Mill oat flour
100g rolled oats
1/2 tsp bicarb of soda
A pinch salt
100g blueberries fresh or frozen.


In a large mixing bowl of an electric mixer beat together soften coconut oil (or butter) and brown sugar until smooth. Add the egg and vanilla and beat again for 2 minutes or until smooth.

Add the flour, oats, mixture, bicarb of soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined. Slowly fold in the blueberries with a large metal spoon. Cover & refrigerate for 20 minutes to firm the dough. This is especially important if you use coconut oil so the cookies don't spread too much. Drop round balls of cookie dough onto a lined/greased cookie sheet. Push the balls down slightly.

Bake for 12-15 mins at 180C or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet so that they can firm up a bit. Transfer to a wire rack to cool.