Gluten Free Blueberry Cashew Oatmeal Cookies
  • 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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
Nutrition Information
Serving size: 1 cookie Calories: 214, Fat: 10g, Saturated fat: 5g, Unsaturated fat: 5g, Trans fat: 0g, Carbohydrates: 29g, Sugar: 2g, Sodium: 71mg, Fiber: 2g, Protein: 3g, Cholesterol: 30mg
Recipe by Queen of My Kitchen at