OAT FLOUR BLUEBERRY COOKIE
This Oat Flour Blueberry Cookie combines the wholesome nuttiness of certified gluten-free oat flour with creamy almond butter and a hint of vanilla, making it a delightful single‑cookie treat. These juicy blueberries burst within the tender dough, and a drizzle of maple syrup imparts gentle sweetness and a glossy finish. This oat flour blueberry cookie is light and satisfyingly chewy. Each bite offers fibre, healthy fats and antioxidants without refined sugars. This oat flour blueberry cookie is perfect for breakfast on the go, an afternoon pick-me-up or a simple dessert. It bakes up in 15 minutes and requires just five ingredients. This oat flour blueberry cookie is naturally vegan and wheat-free. This cookie proves that simple and real‑food ingredients can deliver an indulgent texture and flavour. It’s a convenient way to satisfy sweet cravings while staying on track with dietary goals.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Sodium, Low/No Sugar, Healthy, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Cookie
INGREDIENTS
- 2 tablespoons certified gluten-free oat flour (about 14 g)
- 1 tablespoon almond butter (about 16 g)
- 1 tablespoon fresh blueberries (about 10 g)
- 1 teaspoon maple syrup (about 5 ml)
- ¼ teaspoon vanilla extract (about 1 ml)
FULL NUTRITIONAL INFORMATION
- Calories:3 kilocalories
- Fat:2 grams
- Saturated Fat:9 grams
- Carbohydrate:2 grams
- Sugar:0 grams
- Sodium:8 milligrams
- Fibre:8 grams
- Protein:5 grams
- Calcium:7 milligrams
- Iron:2 milligrams
- Potassium:7 milligrams
PREPARATION
- Preheat And Prepare: Heat the oven to 175 °C (fan 155 °C/Gas Mark 3). Line a small baking sheet or ramekin with parchment paper.
- Combine Dry Base: In a small bowl, whisk 2 tablespoons of oat flour with ¼ teaspoon vanilla extract until evenly mixed.
- Add Almond Butter: Stir in 1 tablespoon almond butter, using the back of a spoon to break it up and blend it into the flour until a crumbly dough forms.
- Sweeten And Sparkle: Drizzle 1 teaspoon of maple syrup over the dough and mix gently until the dough starts to hold together.
- Fold In Blueberries: Gently press in 1 tablespoon of blueberries, distributing them so each bite will have a burst of flavour. Avoid over‑mixing to keep berries intact.
- Shape The Cookie: Scoop the entire mixture onto the prepared sheet, flattening it into a 6 cm disk about 1 cm thick for uniform baking.
- Bake: Place in the oven and bake for 10 to 12 minutes or until the edges turn light golden.
- Cool Briefly: Remove and let cool on the sheet for five minutes, and the cookie will firm up as it cools. Optionally transfer to a rack to cool completely.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Measure Precisely: Spoon and level your oat flour for accurate texture because packed flour can yield a dry cookie.
- Almond Butter At Room Temperature: Soft almond butter blends more easily, so microwave for 5 seconds if too stiff.
- Dough Consistency: If the dough is too dry, add a few drops of almond milk; if too wet, sprinkle in a pinch more oat flour.
- Even Shape: Use a 6 cm round cutter or small ramekin to shape for consistent thickness and bake time.
- Berry Care: Pat blueberries dry with kitchen paper to prevent excess moisture and soggy spots.
- Watch Closely: Single cookies bake quickly; start checking at 10 minutes to avoid over-browning.
VARIATIONS
- Chocolate Chip: Replace blueberries with 1 teaspoon vegan dark chocolate chips for a chocolate twist.
- Nutty Boost: Stir in 1 teaspoon chopped pecans or walnuts for extra crunch and healthy fats.
- Spiced Flavour: Add a pinch of ground cinnamon or cardamom to the dry mix for warming spice notes.
- Citrus Zest: Grate ¼ teaspoon lemon or orange zest into the dough for a bright citrus aroma.
- Protein Punch: Mix in 1 teaspoon plant-based protein powder to increase protein content.
PREPPING AND STORAGE
- Fridge: Store cooled cookies in an airtight container for up to two days, reheat in a low oven (150 °C) for 3 minutes to restore softness.
- Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature for ten minutes before eating.