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
Very good, with the added maple syrup
I love it its a amazing 😋😋😋
These are so amazing! I have made them with chocolate chips too. They come out perfect every time and the picky kids eat them!!!! Perfect for the 18 month old twins I am a nanny for. These are honestly the easiest and best healthy thing I have EVER made!!!!
Made them and they are great.
I am going to be making these in about 30min and I thank you for sharing,
Thanks for your blueberry cookie receipe but I cannot see anywhere what temperature to cook them at?
Best wishes
Susan
In the recipe card 🙂
Such an answer to the dilemma of finding breakfast items that work for all the different eating requirements here! Our church has a guest coffee the first Sunday of the month, and not even considering the food constraints of our guests, our staff’s constraints include non-dairy, no eggs, low carb and GF. I was growing weary of making three different muffins/quick breads/coffee cakes. And I received “2 thumbs up” from all!
Since oatmeal is naturally gluten-free, I’m confused by this recipe. If the creator of the recipe is referring to the fact that some oats are created in the factories were gluten is present, that makes sense. What I am really curious about is why I can’t use quick oats? Seriously.
Mine turned out fine with quick oats.
In the picture it looks like there is a white icing on them, what is that?
Just powdered sugar mixed with milk.
You can use citrus juice (lemon/lime/orange/grapefruit) with confectioners sugar for the glaze (instead of water), maybe even add some zest…either to the cookie mix or the glaze. Now I have to make these and do this!
These cookies are wonderful. Great for breakfast, desert or if you need something to hold yourself over. No guilt here. Love them. Making again now by popular demand. :). Thank you!
Switched out for personal taste still gorgeous
Apple sauce for bannans
Cashew butter for peanut butter
Couldn’t wait 10 minutes to taste and was as good warm as cold!
These look delicious. Can I use frozen blueberries?
Sure can, just thaw them out first
these look tasty
Peanut butter is actually good with berries… think peanut butter & jelly.
Hello I just made this recipe. I used quick oats ,doubled the blueberries, use sunflower seed butter, and added toasted chopped almonds. I made some icing to go on top it’s pretty good. I thought I wouldn’t be happy because it wasn’t that sweet but it’s pretty good especially with the icing on top LOL. I half the recipe for just six cookies.
Would almond butter work in place of peanut butter? Not sure on the peanut butter flavor with berries…
Yes 🙂
Do you melt the peanut butter?
You can!