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Gluten-free white chocolate oatmeal cookies.

White Chocolate Blueberry Oatmeal Cookies

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24 cookies
Author GlutenFreeBaking.com

Ingredients

  • 1 1/4 cups brown or white rice flour (6 ounces; 170 grams)
  • 3/4 cup sorghum flour (3 3/4 ounces; 106 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 1/2 sticks unsalted butter, softened (6 ounces; 170 grams)
  • 1 1/4 cups brown sugar, packed (9 1/3 ounces; 263 grams)
  • 2 large eggs (3 1/2 ounces; 100 grams)
  • 3 cups gluten-free oats (12 ounces; 340 grams)
  • 1 cup dried blueberries (5 1/2 ounces; 155 grams)
  • 1 cup white chocolate chips (6 ounces; 170 grams)

Instructions

  1. Adjust oven rack to the middle position and preheat oven to 350°F. 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.