Blueberry Cookies

4.97 from 310 votes

These blueberry cookies are soft, and chewy, and need just 4 ingredients to make! Made with oatmeal and naturally sweetened, they make a healthy dessert or breakfast. 

Blueberry cookies.

We love a good simple and delicious cookie.

Cookies are something we make regularly around here and our favorites include strawberry oatmeal cookies, healthy chocolate chip cookies, and these blueberry cookies. 

Why this recipe works

  • Just 4 ingredients. All you need is oats, bananas, peanut butter, and blueberries. 
  • No flour or eggs. Unlike other cookie recipes, these ones don’t need either of those basics. 
  • Naturally vegan and gluten-free. These cookies are great if you can’t tolerate dairy or gluten. 
  • Ready in 10 minutes. From prep to plate, these cookies come together in no time. 

What I love about this recipe is that these cookies are healthy enough to eat for breakfast! Simply pair them with some eggs or a smoothie and they make a well-balanced meal! 

Ingredients needed (and substitutions)

As mentioned earlier, this recipe calls for just four basic ingredients that you’ll likely already have in your pantry. Here is what you’ll need:

  • Rolled Oats. I used gluten-free oats, to keep them gluten-free! Avoid using quick oats or steel-cut oats, as both require different amounts of the other ingredients to achieve the same texture.
  • Peanut Butter. Smooth and drippy peanut butter, preferably with no added ingredients! You can replace this with any smooth nut or seed butter. I’ve tried it with almond butter and tahini, and it worked really well!
  • Bananas. Mashed overripe bananas, to provide sweetness. Technically, these are blueberry banana cookies. However, seeing as many of my cookies call for a banana, it’s pretty much a standard ingredient.
  • Blueberries. Fresh or frozen blueberries can be used. I used frozen berries that I’d thawed and patted dry.

How to make blueberry cookies

Start by combining all the ingredients in a large mixing bowl. Ensure your banana, oatmeal, and peanut butter are completely combined. Fold through your blueberries using a rubber spatula.

Step 2- Shape the cookies

Next, form your cookie dough into 12 balls. Place them on the lined tray/baking sheet and press each ball into a cookie shape. 

Step 3- Bake the cookies

Finally, Bake your cookies for around 10-12 minutes, or until the edges have gone slightly golden brown around the edges. Remove the cookies from the oven and allow them to cool on the pan for 10 minutes, before transferring them to a wire rack carefully to cool completely. 

blueberry breakfast cookies.

Tips to make the best recipe

  • Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
  • Be sure to use gluten-free rolled oats, to keep these as gluten-free breakfast cookies.
  • Make blueberry protein cookies, by adding a scoop of protein powder to your cookie dough.
  • Make low-carb blueberry cookies by subbing the oatmeal for almond flour or coconut flour.

Storage instructions

  • To store: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in a sealed container or covered in plastic wrap. Breakfast Cookies are best stored in the fridge and will keep fresh for up to 7 days. Be sure to keep them covered.
  • To freeze: wrap each one 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.
blueberry oatmeal cookies.

Frequently asked questions

Can I make these nut free?

Instead of using peanut butter, replace it with either tahinisunflower seed butter, or wow butter

Can I substitute the oats? 

If you cannot tolerate oats, you can also replace those with quinoa flakes

Should you rinse blueberries before baking?

If you are using fresh berries, give them a rinse but be sure to pat them completely dry. 

blueberry cookies recipe.

Blueberry Cookies With 4 Ingredients | Ready In 12 Minutes

These blueberry cookies are soft, and chewy, and need just 4 ingredients to make! Made with oatmeal and naturally sweetened, they make a healthy dessert or breakfast. 
4.97 from 310 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Cookies
Calories: 136kcal
Author: Arman

Ingredients

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

TO STORE: Keep at room temperature in a sealed container for up to 3 days. Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.
TO FREEZE: Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months. 
 
 

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Sodium: 50mg | Potassium: 200mg | Fiber: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

34 thoughts on “Blueberry Cookies

    1. Hi! I haven’t included them yet as I need to calculate it down the track but check out myfitnesspal to do so for the moment!

  1. 5 stars
    Hello! Love your recipes & cant wait to try this one!! When you list the nutrition on your recipes, which version is it for?

  2. I just discovered you and am loving your recipes and the layout you use. I always go with the gluten free options but I’m not a fan of peanut butter (or the extra calories)! could I substitute the pumpkin and get the same results?

  3. Love your recipes! Thank you!
    So why can’t I make gf self rising mix with 1:1 flour, baking soda and salt? Why do I have to buy it?

  4. So many of your recipes sound delicious. However, so many have bananas which I’m allergic to. I saw in a bread recipe I can substitute applesauce. Do you have recipes that I can substitute out the bananas?

  5. Hello Arman, Thank you for the recipe and detailed notes. If possible, please can you share the measurements in grams. Thank you!!

  6. Looking for a way to use up ripe bananas, this was perfect! Made recipe as directed, only added some frozen raspberries as well. Even my husband, who is not a fan of banana at ALL, enjoyed these. Said he could hardly taste the bananas in them. Perfect for grab and go breakfast or mid-morning snack. Thanks so much!

  7. I’ve been wanting to try these cookies for a long time. Is the oatmeal quick cooking or the old fashioned. I’m not using gluten free.

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