Blueberry Oatmeal Cookies
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My blueberry oatmeal cookies are soft and chewy and need just four ingredients! They have no flour or eggs and they bake in just 12 minutes.
I’m a big believer that the simplest desserts are often the best, and these blueberry oatmeal cookies prove it. I first started making them when my partner wanted a healthy cookie that could also be enjoyed for breakfast. Instead of reinventing the wheel, I loosely adapted my oatmeal breakfast cookies to give them a blueberry twist.
They’ve become a staple in our house- my partner enjoys a couple for breakfast and I reach for one when the afternoon munchies strike. They are chewy on the edges, soft in the middle, and bursting with blueberries. Since they’re made without any eggs or butter, they don’t have a long shelf life, which isn’t an issue for us- one batch lasts less than 48 hours.
Table of Contents
Recipe highlights
- Just 4 pantry staples. All you need is oats, bananas, peanut butter, and blueberries.
- Naturally vegan and gluten-free. These cookies are great if you can’t tolerate dairy or gluten.
- Ready in 12 minutes. From prep to plate, these cookies come together in no time.
Key Ingredients
Here are some notes on the ingredients, along with some substitutions I’ve tried. The complete list with measurements is in the recipe card below.
- Rolled Oats. You can use quick-cooking oats if you prefer softer cookies. Do not use steel-cut oats (trust me, you will need to visit the dentist if you do).
- Peanut Butter. Smooth and drippy peanut butter, preferably with no added ingredients! You can replace this with any smooth nut butter. I’ve tried it with almond butter, and it worked really well!
- Bananas. Mashed overripe bananas to provide sweetness. Technically, these are blueberry banana cookies. However, as many of my cookies call for a banana, it’s a standard ingredient.
- Blueberries. Fresh or frozen blueberries can be used. I used frozen berries that I’d thawed and patted dry.
- Optional enhancements. A pinch of salt, some vanilla extract, or a large egg.
How to make blueberry cookies
Step 1- Mash. Add the bananas to a bowl and mash.
Step 2- Make the cookie dough. Combine all the ingredients in a large bowl.
Step 3- Mix. Fold through your blueberries using a rubber spatula.
Step 4- Bake your cookies for 10-12 minutes, or until the edges are slightly golden brown.
Arman’s recipe tips
- Do not overbake the cookies, as they continue to bake while they are cooling on the pan. Once they look golden around the edges, remove them from the oven.
- Chill the dough if you prefer thicker cookies. Chilling the dough before baking will help your cookies keep their shape.
- Adjust the sweetness. These cookies are not overly sweet, so add maple syrup or honey if you prefer a sweeter cookie. I find two tablespoons to be plenty.
- Add some fun mix-ins like white chocolate chips, fold through some blueberry jam, or add some lemon zest for gorgeous citrus flavor (have you tried my lemon blueberry cake yet?).
Frequently asked questions
Yes, you can. I’ve made these for my nut-allergy nephew using tahini or sunflower seed butter, and it worked the same way that nut butter does.
If you don’t want to use oats or are intolerant of them, you can use buckwheat flakes or quinoa flakes. Both have a similar texture to rolled oats and bake the same way.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Blueberry Oatmeal Cookies
Video
Ingredients
- 2 cups rolled oats gluten-free, if needed
- 2 large bananas mashed
- 1/2 cup peanut butter
- 1/4 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
- In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.
- Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center.
- Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
- Sweetness: These cookies aren’t overly sweet, so add 2 tablespoons of maple syrup or honey.
- TO STORE: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in an airtight container or covered in plastic wrap. Cookies are best stored in the fridge and will stay fresh for up to 7 days. Be sure to keep them covered.
- TO FREEZE: wrap each cookie in parchment paper and place them in either a sealable container or a ziplock bag. They will keep well frozen for up to 6 months.
Nutrition
More healthy oatmeal cookies
- Healthy oatmeal chocolate chip cookies
- Healthy oatmeal raisin cookies
- Strawberry cookies
- Zucchini cookies
Originally published June 2020
Love the simpleness of it. I’m sure that the ripeness of the bananas is going to effect the sweetness level, and maybe moistness, too, maybe?
Also, the size of the bananas we use can make a difference in texture. You don’t happen to know how much your mashed bananas measured out to, do you? What’s large to one person may not be the same to someone else.
Thanks for your info. I’m making this one soon.
I added 1/2 tsp of cinnamon and vanilla with a little honey. Delish. I did bake 20 minutes.
Yay! A treat I can have that TASTES like a treat, yet doesn’t have sugar! I can’t have dairy or gluten either, so these cookies are perfect!
These are so deliciously perfect. If you want to eat something where you taste every ingredient these cookies are it. I add a teaspoon of vanilla and cinnamon.
Very good and moist. I will substitute the peanut butter for almond butter next time, but I’m afraid that they might be a drier cookie.
Very good and moist.
Hi. Can you use frozen blueberries?
Thanks.
Yes you can!
Quite yummy and flexible! Next time I would double the blueberries as noted by some others and probably add a hint of glaze as shown. This time I sprinkled a small amount of turbinado sugar on top.
My daughter and I made these, they are easy and simple but we added some brown sugar, vanilla extract, pinch of if salt and a little maple syrup the next time because they were a little too bland for our taste the 1st time around.
Good gawd almighty!!!!!!! Delicious!!!!!!!
I love these cookies and that they have no added sugar. Not overly sweet which I think is awesome. Twelve minutes (I’m at high altitude) seemed about right for the right consistency. I will definately be making then again
I just made these cookies, and I added a scoop of vanilla protein powder with the other ingredients. They are very good and will satisfy my sweet tooth.
Thank you so much for posting a vegan recipe! Love it! Simple, healthy!
I love, love, love, these. They have become a staple in my diet. The perfect breakfast or snack. I add a teaspoon of cinnamon and vanilla. I also cut half of the blueberries in half. This makes them explode and add extra juice.