Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies
Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies is a gluten free dessert. One serving contains 300 calories, 4g of protein, and 10g of fat. This recipe serves 24. If you have butter, brown sugar, rice flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Adjust oven rack to the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
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.
Mix until well combined and sugar-egg mixture lightens slightly, about 25 seconds.
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.
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.