When I look to create recipes, I always want something that is going to make me happy. I love blueberry desserts and I love chocolate. So this recipe is a natural combination of those two things. And while I set out to make cookies, these are almost like muffin tops. Though once they sit in the fridge or freezer for a couple days they turn more cookie like. Regardless, they’re delicious. What’s in a name anyways?

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium size mixing bowl, whisk together one cup of gluten free all-purpose flour, one cup of gluten free quick cooking oats, a half teaspoon of baking powder, and a teaspoon of cinnamon. In a small bowl, crack two eggs, add a quarter cup of real maple syrup plus a tablespoon, and a quarter cup of coconut oil. Whisk together. Make sure if your coconut oil isn’t already in liquid form that you let it come to room temperature after melting before adding to egg mixture.

Combine wet ingredients with dry and mix until just combined. Add as many frozen blueberries (I used small wild blueberries) and dairy free chocolate chips as you want. YOU DO YOU. I probably did about a half a cup of each. Mix until combined.

Using a small ice cream scoop, or two spoons if no scoop, place scoops of dough onto lined baking sheet. They can be as big or small as you want. Who cares?! Bake for 15 minutes. Let cool for 10 minutes on baking sheet then transfer to baking rack. Eat a bunch, then save the rest ;)

Blueberry Chocolate Chip Cookies

Gluten Free/Dairy Free/LowFODMAP/Refined Sugar Free

(Makes approx. 10-12 cookies)

Ingredients:

1 cup gluten free all-purpose flour (I used Bob’s Red Mill)
1 cup gluten free quick cooking rolled oats (also used Bob’s Red Mill brand)
1/2 tsp. baking powder
1 tsp. cinnamon
2 eggs
1/4 cup + 1 tbsp. real maple syrup
1/4 cup coconut oil
Frozen blueberries, I used roughly 1/2 cup
Dairy Free Chocolate Chips, again roughly 1/2 cup

Directions:

Preheat oven to 350 degrees and line baking sheet with silicone mat or parchment paper.
Whisk together dry ingredients into medium size bowl.
Whisk together wet ingredients in small bowl.
Mix wet mixture with dry until just combined.
Add blueberries and chocolate chips. Mix together until combined.
Scoop out dough onto lined baking sheet.
Bake for 15 minutes.
Let cool on tray for 10 minutes, then move to baking rack.
Eat as many as you want, you’re hungryhungry after all!
Store in fridge or freezer.