Gluten Free Peanut Butter Blueberry Cookies

These peanut butter blueberry cookies are everything a peanut butter lover wants in a cookie — moist, chewy and peanut butter filled!

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 246kcal

Preheat oven to 350° F and line a baking sheet with parchment paper.
In a medium bowl, whisk in the peanut butter, coconut butter/oil, maple syrup, egg and vanilla.
1 cup peanut butter, creamy, 2 Tbsp. coconut butter or melted coconut oil, 5 Tbsp. maple syrup, 1 egg, large, 1 tsp. vanilla extract
Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle - you do not want to squish them, keep them whole.
1 1/4 cup rolled oats, gluten free, 1/2 tsp. baking soda, 1/4 tsp. sea salt, Pinch cinnamon, 1 cup blueberries, fresh
Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand or a spoon. Continue until dough is gone. (~10 cookies depending on the size you make them).
Bake for 10-12 minutes. Let cool for another 10 once out of oven (if you can wait!) and store in airtight container in fridge.

*Can use veg. oil instead of coconut oil/coconut butter if you don't have any on hand!