½ pound (2 sticks) unsalted butter, at room temperature
2 cups coconut palm sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups gluten free all-purpose baking flour – I used Bob’s Red Mill brand
½ teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
3 cups gluten free thick rolled oats
1 cup unsalted cashews, coarsely chopped
1 cup dried blueberries
Instructions
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and coconut palm sugar on medium-high speed until light and fluffy. Reduce the mixer speed to low and add the eggs and vanilla. In a separate bowl sift together the gluten free baking mix, xanthan gum, baking powder, and salt. With the mixer on low slowly add the dry ingredients to the butter/sugar mixture. Add the oats, cashews, and dried blueberries and mix until combined.
Using a 1 ½ ounce ice cream scoop, drop mounds of dough onto 3 parchment lined baking sheets. Bake for a total of 20-22 minutes until lightly browned. Let the cookies cool for 5 minutes before transferring to baking racks to cool completely. Yield: 27 cookies.