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.
We love a good simple and delicious cookie.
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.
Step 1- Make the cookie dough
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.
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.
- 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.
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Frequently asked questions
If you cannot tolerate oats, you can also replace those with quinoa flakes.
If you are using fresh berries, give them a rinse but be sure to pat them completely dry.
Blueberry Cookies With 4 Ingredients | Ready In 12 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.