Our Blueberry Balsamic Vinegar adds a sophisticated layer to these chewy oat cookies, turning them into a grown-up version of a childhood favorite. The oats provide a hearty, rustic texture, while the balsamic brings out a deep, tangy-sweet blueberry flavor that feels as though it was plucked straight from a summer orchard. These cookies strike the perfect balance between wholesome and indulgent, with every bite offering a new dimension of flavor. Think of them as a cozy, yet refined, afternoon treat—comfort food that’s just elevated enough to make you feel a bit fancy.

I N G R E D I E N T S :

• 1 ½ cups gluten-free oats
• ½ cup Rocky Mountain Olive Oil Blueberry Dark Balsamic Vinegar
• ½ cup any Rocky Mountain Olive Oil Extra Virgin Olive Oils
• 1/2 cup dried blueberries
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt

I N S T R U C T I O N S :

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together Blueberry Balsamic, Extra Virgin Olive Oil, dried blueberries, sugar, egg, and vanilla.
4. Combine the wet ingredients with the dry and stir to combine.
5. Drop spoonfuls of the dough onto the baking sheet.
6. Bake for 10-12 minutes.