GF Oatmeal Blueberry Cookies

A cross between a cookie and a muffin top (the good kind), these cookies are bursting with fresh blueberries and hearty oats. They contain no white flour or white sugar, and I even lessened the monk fruit sweetener by adding in unsweetened applesauce. These yummies made lovely breakfast treats during the holiday season.

Ingredients:
1 stick softened vegan butter (or regular)
3 tbsp monk fruit sweetener (white sugar sub)
1/3 cup unsweetened applesauce
1/2 cup packed light brown sugar
1 tsp vanilla
1 large egg
1 1/2 cup old fashioned rolled oats
3/4 cup your preferred gluten free baking flour (or almond flour)
1/2 tsp baking soda
3/4 tsp cinnamon
2 to 2 1/2 cups fresh blueberries (I used the jumbo)
Optional cinnamon sugar mix to sprinkle on top before baking


Preheat to 350. In a medium bowl with an electric mixer, beat the butter, brown sugar, monk fruit sweetener, and vanilla until well combined. Add the applesauce and egg, combine again. Scrape down the bowl and add the oats, mixing.

In a small bowl, mix the flour, baking soda, and cinnamon. Add dry ingredients to wet, mix until just combined. Fold in the blueberries gently. Form your cookie by shaping the dough into 1 1/2 inch balls. Flatten just slightly with your hand. Sprinkle with cinnamon sugar mix if desired. Bake for about 14 minutes, until the edges are golden brown. Let sit for 5 minutes before transferring to a wire rack. Store in between layers of parchment paper. Seen here is my grandmother’s antique cookie tin:).

**most cookie recipes say to use ungreased baking sheets. Even with my silpat liners I don’t trust this (which is likely silly of me), so I always lightly grease. I’d be pissed if I had to lick stuck cookies off the baking sheet, though I’d obviously do it.