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Blueberry Chocolate Chip Drop Cookies | Cooked | Flour-Free | Nut-Free | Oil-Free

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Blueberry Chocolate Chip Drop Cookie… I have to giggle because Bob was dead set on my making “drop cookies.” He never uses that term, so I asked him what a drop cookie was. He said, “You know, when you hold the dough high in the air and drop it on the pan.” Okay, fair enough. No matter how I drafted the title of this recipe, he always emphasized that I add DROP COOKIE.  The man will get no arguments from me. So today I present to you a cookie that is moist, low in sugar, gluten-free, nut-free, seed-free, vegan, flour-free…hmm, what else could it be FREE from?! Well, I can assure you that taste and nutrients are NOT included in that list.

gluten-free, oil-free, low-sugar, flour-free, nut-free Blueberry Chocolate Chips Drop Cookies


If you are seeking a really sweet cookie, this may not be the recipe for you. These cookies hold the perfect balance of sweetness through the applesauce, stevia, dried blueberries, and chocolate chips. They are packed full of wholesome nutrients and fiber, which help to curb those sweet treat cravings. BUT, they are not overly sweet and will not leave you in a sugar coma!

Instead of Flour

Instead of Gluten

Instead of Eggs

Instead of Refined Sugar

Instead of Oil

gluten-free, oil-free, low-sugar, flour-free, nut-free Blueberry Chocolate Chips Drop Cookies

Tips and Techniques

Here are some close-up photos so you know what to expect…


I have made this recipe many times over (thanks to Bob) and still to this day he gets super excited when I pull a container of them from the freezer. They are delicious straight out of the oven, or stored in an air-tight container on the counter or in the fridge. They also freeze and thaw magnificently, leaving you with a soft, chewy, delicately sweetened cookie. I hope you enjoy this recipe. Blessings, amie sue

gluten-free, oil-free, low-sugar, flour-free, nut-free Blueberry Chocolate Chips Drop CookiesIngredients

Yields 17 (1/4 cup measurement) cookies


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Add the dried blueberries to the 2 cups of water that are listed within the ingredient list.
    • Both will be added to the recipe, but at different times.
    • The soaking process helps to soften and plump up the blueberries.
  2. Preheat oven to 350 degrees (F) and prepare your baking pan.
    • I bake these cookies on either a silicone sheet or parchment paper to prevent sticking.
  3. In the food processor, fitted with the “S” blade, combine the rolled oats, chia seeds, psyllium husks (not powder), applesauce, soak water (don’t dump the blueberries in yet), stevia, and salt, along with the buckwheat. Process for a full 30-60 seconds.
  4. Add the baking powder and baking soda, process 10 seconds.
  5. Hand-mix in the soaked, dried blueberries and chocolate chips.
  6. Using a cookie scoop, place the cookie dough on the baking sheet, giving them a little space.
  7. Once the pan is full, tap it on the countertop to help flatten the dough a little bit. If you don’t do this, they will stay the shape they are as you put them on the tray.
  8. Bake for roughly 17 minutes.
    • Cook time may vary depending on your oven and the size of the cookies, so be sure to keep an eye on the first batch, making note of the cooking time for the next batch.
  9. Once done baking, transfer the cookies to a cooling rack.


  1. Once cooled, you can store them in an airtight container on the counter for a couple of days, or in the fridge for around 5 days. They can also be frozen for up to 3 months before the flavor is compromised.

2 thoughts on “Blueberry Chocolate Chip Drop Cookies | Cooked | Flour-Free | Nut-Free | Oil-Free

  1. Lyn says:

    Hello again,
    What do you suggest I could replace the buckwheat with? That is the only gut offending thing that Gene can’t have other wise this recipe is a GO !!!! Yippee !!!
    :] Lyn

    • amie-sue says:

      Good day Lyn,

      So good to hear from you! Let’s see what we can do so dear Gene can enjoy some homemade cookies!! I haven’t tested the following but you could try using more oats or perhaps well-rinsed quinoa. Freshly ground walnuts, pecans, or almonds also come to mind and sound really good. Since the buckwheat is soaked, drained, and added to the recipe it is bringing a little texture and moisture into the recipe so if the batter seems too dry, try adding 1 Tbsp of water until it reaches a good cookie dough texture. Of course, each ingredient will bring a slightly different flavor profile but all of them sound good to me. :)

      Let me know if you experiment! hugs, amie sue

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