Blueberry White Chocolate Oat Cookies Gluten Free
All gluten-free flours are made up of different ingredients, for this recipe I used Westpoint Naturals gluten-free all-purpose flour mix. I recommend sticking to this product or one like it for the best results. Happy baking!
Prep time 10 minutes + overnight
Cook time 12-15 minutes
1/2 tsp vanilla
Zest of 1 lemon
1/2 cup dried blueberries + 1/4 Cup
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter - room temperature
1 cup Westpoint Naturals gluten-free flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup gluten-free rolled oats
3 1/2 oz Lindt white chocolate bar
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 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.
Transfer the cookie dough into a sealed container and place it into the refrigerator overnight.
Preheat an oven to 350°F. Scoop the cookie dough into twelve, sixty-five-gram balls. Cut sixty grams of the chocolate bar into five-gram pieces and press the pieces into the centre 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!