Gluten-Free Tuesday: White Chocolate Blueberry Oatm

Name: Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (1 1/4 cups) brown or white rice flour; 3.25 (3/4 cup) sorghum flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 6 ounces (1 1/2 sticks) unsalted butter, softened; 10 ounces (1 1/4 cups) brown sugar; 2 large eggs; 12 ounces (3 cups) gluten-free oats; 5 ounces (about 1 cup) dried blueberries; 6 ounces (about 1 cup) white chocolate chips

Servings: persons

6 ounces (1 1/4 cups) brown or white rice flour
3.25 (3/4 cup) sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
6 ounces (1 1/2 sticks) unsalted butter, softened
10 ounces (1 1/4 cups) brown sugar
2 large eggs
12 ounces (3 cups) gluten-free oats
5 ounces (about 1 cup) dried blueberries
6 ounces (about 1 cup) white chocolate chips

1
Adjust oven rack to the middle position and preheat oven to 350u00b0F. Line a baking sheet with parchment paper.
2
In a medium mixing bowl, whisk together rice flour, sorghum flour, baking soda, salt, and xanthan gum. Set aside. In bowl of stand mixer, cream together butter and brown sugar on medium-high speed until light, about 45 seconds. Add eggs, one at a time. Mix until well combined and sugar-egg mixture lightens slightly, about 25 seconds.
3
Turn off mixer and add whisked dry ingredients. Turn mixer back on to medium-low. Mix until a dough forms. The dough will be soft. Turn off mixer. Add oats, blueberries, and white chocolate chips. Turn mixer back on to medium-low. Blend until ingredients are thoroughly mixed throughout the dough.
4
Chill dough for five minutes. Scoop dough, about one tablespoon each, onto prepared baking sheet. Bake until cookies are golden brown and set, about 18 minutes. Remove pan from oven. Allow cookies to cool on the baking sheet for three minutes before transferring to wire rack to cool. Allow pan to cool between batches. Repeat with remaining dough.

1680

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces (1 1/4 cups) brown or white rice flour, 3.25 (3/4 cup) sorghum flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions