Blueberry Lemon Oatmeal Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
These gluten free cookies have a delightful lemon zing! Make sure to use certified gluten free oats and oat flour.
  • 1 cup butter, softened
  • ½ cup raw sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup gluten free oat flour
  • ½ cup corn starch
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups old fashioned oats
  • 1 cup dried blueberries, plus extra for sprinkling
  1. Cream together softened butter, raw sugar, and granulated sugar until light and fluffy. Keep in mind the raw sugar will keep this a little gritty.
  2. Add eggs, one at a time, beating until incorporated.
  3. Add vanilla and lemon extracts, followed by lemon zest and lemon juice. Beat until combined.
  4. In a separate bowl whisk together oat flour, corn starch, baking soda, cinnamon, and salt.
  5. Add dry to wet ingredients, mixing until combined.
  6. Stir in oats until combined. Fold in the blueberries.
  7. Cover and place dough in refrigerator for 1 hour or overnight.
  8. Preheat oven to 350°F and line cookie sheets with parchment paper.
  9. Roll about a tablespoon of dough and place them on the lined cookie sheet leaving three inches of space between each, flattening each one slightly with your fingers. Press a few extra dried blueberries into the tops of the cookies, for looks.
  10. Bake at 350°F for 10-14 minutes, or until edges are slightly golden. Remove from oven and cool on baking sheet for at least 2 minutes before gently moving them to a cooling rack using a spatula.
The dough must remain cold. If it gets to warm, from the scooping and rolling, place the cookie dough on the baking sheet and stick them in the freezer or refrigerator for about 10 min. Remove from the freezer/refrigerator and straight into your oven. This will help the cookies hold their shape during the cooking process.
Recipe by Bake 2 The Future at