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Prep Time

Prep Time

15 min

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Total Time

45 min

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Calories per serving


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Ingredients (11)
  • 1 teaspoon baking soda
  • 1-1/2 cups rice flour
  • 3 cups whole oatmeal (not quick cooking)
  • 1 cup salted whole pistachios, shelled
  • 1 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • 2 egg(s), room temperature
  • 2 cups frozen DOLE® Wild Blueberries, thawed (pat excess moisture out with paper towels)
  1. Preheat oven to 350°F
  2. Combine baking soda, flour, oatmeal, and pistachios in bowl.
  3. Cream together butter, brown sugar and white sugar until fluffy, in another bowl.  Blend in vanilla and salt. Add in one egg at a time and whip together.  Fold in blueberries.
  4. Add dry ingredients, about 1/3 at a time, to wet ingredients, blending well.  Chill in refrigerator 1 hour.
  5. Dollop batter in heaping tablespoons onto parchment-lined cookie sheet.  Bake 10 to 12 minutes or until center is still slightly soft. Remove and cool.