Blueberry White Chocolate Oat Cookies
Gluten-free baking can be tricky at times but I find the more I do it the more I learn.
If you are substituting cup for cup with regular flour I always add less gluten-free flour, so for 1 cup of all-purpose flour, use ¾ cup gluten-free.
I also like to let my gluten-free batters and cookie mixes sit overnight. Gluten-free flours generally contain rice flour which tends to need time to hydrate, so the resulting texture is not gritty. Happy baking!
I used Westpoint Naturals all-purpose gluten-free flour for this recipe.
Muffin top cookie sheet
Yield: 12 cookies
Preparation time: 1 hour + overnight
Cook time: 12-15 minutes
½ tsp vanilla
Zest of 1 lemon
½ cup dried blueberries + ¼ Cup
½ cup brown sugar
½ cup white sugar
½ cup butter - room temperature
1 cup Westpoint Naturals gluten-free flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
1 cup gluten-free rolled oats
3 ½ oz Lindt white chocolate bar
Preheat the oven to 350°F.
In a small mixing bowl beat the eggs and mix in the vanilla, lemon zest, and a half cup of dried blueberries. Let this sit in the refrigerator for about an hour.
In a stand mixer using the paddle attachment cream together the butter and the white and brown sugars.
In a separate bowl mix together the flour, baking soda, salt, and cinnamon.
At low speed, add the flour mixture, about half a cup at a time, until it has been fully incorporated.
Next, add the egg and blueberry mixture and combine.
Lastly, add the oats and combine them.
Transfer the cookie dough to a sealed container and place it into the refrigerator overnight.
Scoop the cookie dough into twelve, sixty-five-gram balls.
Cut the chocolate bar into pieces and press the pieces into the center of each cookie, rolling the dough around the chocolate.
Using a muffin top baking sheet, bake the cookies for 12-15 minutes, until the cookies are golden brown.
Remove the cookies from the oven, chop up the rest of the chocolate bar and the dried blueberries and sprinkle the tops of the cookies while they are still warm, enjoy!