I believe that sometimes you accidentally meet people who are part of your tribe. Somehow the magic strings of the universe are pulled the right way and you cross paths with people you are meant to be friends with. Sometimes you don’t know that you are meant to be friends right away, and sometimes there are signs posted by the universe to alert you. Like these cookies. These chewy oatmeal cookies were a big delicious sign from the universe that I have found one of my tribe, a new friend, here on the internet in Lynn from Fresh April Flours. (Hi Lynn and Matt!)
And when Lynn posted these cookies a few weeks ago I knew it wouldn’t be long until a gluten-free version would be baking in my oven. When the cinnamon and butter scent started wafting through the house I knew the universe had sent me the right way. If you are looking for the perfect chewy, gluten-free, oat cookie you have found the answer. Lynn added molasses to her cookie recipe for maximum chewiness and dense sweetness, but I couldn’t find any in my local supermarket, so I swapped it for golden syrup. I was happy to find that it had the same outcome! I also managed to find Bob’s Red Mill Wheat Free rolled oats finally! When you make these cookies please ensure that you use rolled oats, not quick oats, for chunky, chewy cookies. And make sure your oats are gluten free for the sensitive stomached among us.
I switched out raisins for dried blueberries in my recipe, but followed Lynn’s suggestion to plump them up in water before adding them to the dough. Each bite of these gems is filled with oats and sweet plump blueberries. Even before I baked them I couldn’t stop eating the dough (you know I’m all about that delicious dough). Soft, chewy, spicy, sweet – these cookies have it all. You need to make these soon, they are the perfect after work snack, morning tea pick-me-up, and home made treat to share. For maximum enjoyment find a friend (new or old) and bring a plate of cookies to share. The universe says so.
Chewy Oatmeal Blueberry Cookies
Adapted from Fresh April Flours
Gluten Free | Makes approximately 30 cookies | Store cookies in an airtight container at room temperature for up to five days
- 1 cup dried blueberries
- 80 grams (2/3 cup) buckwheat flour
- 80 grams (1/2 cup) white rice flour
- 80 grams (1/2 cup) brown rice flour
- 80 grams (2/3 cup) sorghum flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 120 grams (1/2 cup) butter, softened
- 200 grams (1 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 tablespoons golden syrup
- 3 cups gluten free rolled oats
- Place dried blueberries in a small bowl and cover with warm water. Leave for 10 minutes to soak. Drain well and pat dry with paper towels. Set aside until required.
- In a medium mixing bowl whisk together buckwheat flour, brown rice flour, white rice flour, sorghum flour, cinnamon, baking soda, and salt.
- In a large mixing bowl use a wooden spoon (or handheld mixer) to cream butter, brown sugar, white sugar, and vanilla until light and fluffy.
- Add eggs and beat until well incorporated. Add golden syrup and beat until incorporated.
- Add flours and beat until completely mixed. Add oats and blueberries to the dough and mix well.
- Cover bowl with plastic wrap and refrigerate for at least an hour, or up to two days.
- Remove dough from refrigerator 20 minutes before cooking and preheat oven to 180C (350F).
- Line two baking trays. Scoop out rounded tablespoons of dough and roll into 2.5cm (1 inch) balls and place on baking trays about 5cm (2 inches) apart.
- Bake cookies for 12-15 minutes (cooking time may vary depending on your oven) or until the edges are cooked and the middles are still soft.
- Allow to cool on trays before storing in an airtight container for up to five days.