Ben’s favorite cookies are oatmeal raisin. It has honestly never been one of my favorites, but I love him so I decided to make a gluten free, soy free, and vegan option we could both enjoy.
We didn’t have any raisins, but we did have dried blueberries. Because I am a toxic mixture of stubborn and lazy, I rewrote my recipe to make these blueberry oatmeal cookies. I added a maple glaze so they are basically an unhealthy version of a bowl of blueberry oatmeal.
I brought these to a BBQ and no one knew they were GF, V, and SF until I told them. Then one woman looked very sad and said, “I probably can’t eat these..” to which I happily and triumphantly responded, “I bet you can!” (She could.)
- For the cookies:
- 1 cup vegan butter
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 tbsp psyllium husk powder
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- 1 and ½ cups Lizzy's gluten free, soy free flour mix
- 1 tsp baking soda
- 1 and ½ teaspoons ground cinnamon
- ½ tsp salt
- 3 cups gluten free rolled oats
- 1 cup dried blueberries
- ½ cup chopped toasted walnuts
- For the maple glaze:
- ¼ cup confectioners sugar
- 2 tsp Forager's cashew milk
- 1½ tbsp maple syrup
- Preheat your oven to 350. Throw your chopped walnuts on a cookies sheet and toast for 10 minutes. They will smell aromatic when you take them.
- Using a mixer (hand or stand) cream the vegan butter and both sugars together on medium speed until smooth, about 2 minutes. It will look wet and grainy. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and maple syrup and mix on high until combined.
- In a separate bowl, combine the flour, oats, baking soda, psyllium husk powder, cinnamon, and salt. Add to the wet ingredients and mix on low until combined.
- Scoop and roll balls of dough and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix together confectioners sugar, cashew milk, and maple syrup and pour over the cookies once they've cooled a bit. If you're transporting the cookies, give them 15 minutes for the glaze to harden up.
Find Lizzy’s gluten free, soy free flour mix recipe here.
I will definitely be making these again!