vegan oatmeal blueberry cookies w/TeeChia Cereal

I’m back in California.  And this video is (probably) the last one I share with you from Paris.  (I do have a few recipe videos lingering from countryside escapades or slow mornings at home, so we’ll see if they turn into something eventually.)


It’s rather fitting, then, that my last proper video from Paris is a collaboration with TeeChia, a gluten-free cereal from Southern California, where I am now living.

You see, trying to eat gluten-free in Paris was like trying to play tetherball against Kobe Bryant.  You lose.  I wanted a good gluten-free cereal, so I contacted TeeChia to see if they wouldn’t mind sending me over some of their luscious morning staples.  And they did!


TeeChia is like Quaker’s Instant Oat’s pouches on steroids.  Well, OK, steroids is a bad comparison, because TeeChia is anything but artificial.  Their cereal has no refined sugars and is composed of at least 6 different super seeds, loaded with omega-3’s and soluble fiber, and gives you a nice dose of both iron and magnesium.

I realized right away what recipe I wanted to make with their Blueberry Date Oat Cereal: Oatmeal Blueberry Cookies.

Oatmeal cookies with blueberries are some of my favorite cookies in the world.  It’s simply and solely because dried blueberries are substantially more expensive than raisins or chocolate chips that I do not make every cookie with them — their earthy blueberry flavor combines perfectly with the fat and sweetness with cookies in general, and specifically with the warmth of oats.


What’s fabulous about making cookies with TeeChia cereal is that all of your flavoring is already there.  I added coconut sugar as it is low glycemic and it really peps up the date and blueberry flavors, but you could leave it without if your sweet tooth is super low.

Mine is, unfortunately, not right now.

I also had a fun discovery with this recipe: if you cook apples and blend them with coconut oil, they become butter and eggs combined.  No joke… check out the video.  It looks like butter, and since you can’t gather this from watching I’ll tell you here: it tastes like it, too.


I hope you try this recipe out!  You can check out TeeChia here and they have their cereal in stores all over the U.S.:

Also check out the health benefits of their superseeds here.  Ramon is a seed I did not know about before and am happy to have discovered.

Enjoy, and I’m excited to share with you new recipes from sunny California.

vegan & GF blueberry oatmeal cookies (with TeeChia)

Serves 12-18
Prep time 8 minutes
Cook time 35 minutes
Total time 43 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 2 apples (peeled and diced)
  • 1 tablespoon water
  • 1/3 cup coconut oil
  • 1/4 cup buckwheat flour
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 cup TeeChia Blueberry Date Cereal (you can substitute 3/4 cup oats with 1/4 cup dried blueberries if you'd like)


Step 1 Prepare your wet base: Cook your peeled apples in 1 tbs. water over medium heat in a small pot with a lid. Simmer for 15 minutes covered until mixture resembles an apple sauce.
Step 2 Blend cooked apples directly with coconut oil. This should resemble a softened butter in both texture and color.
Step 3 Combine dry ingredients: mix together buckwheat flour, coconut flour, and cinnamon. Stir into wet mixture. Now stir in TeeChia until just combined.
Step 4 Heat oven to 350 degrees Fahrenheit while you spoon the cookies onto a prepared baking sheet into desired size. They do not really spread out, so don’t worry too much about spacing.
Step 5 Bake for about 15-20 minutes, or until tops are browned and cookies are cooked through.
Step 6 Remove from oven and let cool completely on baking sheet before transferring to serving platter. (The coconut oil and apples need to set for them to be solid.) Enjoy within a few days (hours)!

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