Blueberry Cookies


5 from 1011 votes
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These blueberry cookies are soft, and chewy, and need just 4 ingredients to make! They have no flour or eggs in them and bake in just 12 minutes.

Blueberry cookies.

We love a good simple and delicious cookie.

To keep things a little lighter, we like to make them healthier but without sacrificing any flavor. If you’ve tried our strawberry, carrot cake, or zucchini cookies already, you will no doubt love these blueberry ones.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make blueberry cookies
  4. Tips for success
  5. Storage instructions
  6. Frequently asked questions
  7. More healthy cookie recipes to try
  8. Blueberry Cookies (4 Ingredients!)

Why this recipe works

This blueberry cookie recipe is a staple in our household. They are perfect when you need a little something sweet after dinner or if you are feeling peckish but want to keep things wholesome. Besides, like blueberry bars or baked oatmeal, the combination of oats and blueberries are pretty magical.

  • Just 4 ingredients. All you need is oats, bananas, peanut butter, and blueberries. 
  • No flour or eggs. Unlike other cookie recipes, these 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 12 minutes. From prep to plate, these cookies come together in no time.  

Ingredients needed

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. Also known as old fashioned oats. You can use quick cooking oats if you prefer softer cookies.
  • 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, 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.

How to make blueberry cookies

Step 1- Make the cookie dough

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 for success

  • Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
  • Add some lemon zest to give some gorgeous citrus flavor (have you tried our lemon blueberry cake yet?).
  • Chill the dough if you prefer thicker cookies. Chilling the dough before baking will help your cookies keep their shape.
  • These cookies are not overly sweet so add some maple syrup or honey if you prefer sweeter cookies.
  • Use fresh blueberries whenever possible for the best possible flavor.

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 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.

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. 

Can I substitute other berries for blueberries in this recipe?

es, you can use other berries such as raspberries, blackberries, or strawberries in place of blueberries. Just be sure to adjust the sugar amount accordingly, as some berries may be tarter than blueberries.

Can I use frozen blueberries for blueberry cookies?

Yes, you can use frozen blueberries, but be sure to thaw them and pat them dry before adding them to your cookie dough. This will prevent excess moisture in your dough, which can make your cookies soggy.

blueberry cookies recipe.

Blueberry Cookies (4 Ingredients!)

5 from 1011 votes
These blueberry cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit!
Servings: 12 Cookies
Prep: 1 minute
Cook: 12 minutes
Total: 13 minutes



  • 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. 


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. 


Serving: 1cookieCalories: 136kcalCarbohydrates: 17gProtein: 5gFat: 6gSodium: 50mgPotassium: 200mgFiber: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 13mgIron: 1mgNET CARBS: 14g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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    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?

    1. I’ve only tried it as written, I don’t think it will work at all as there is already banana.

  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.

  8. Would almond butter work in place of peanut butter? Not sure on the peanut butter flavor with berries…