Blueberry Oatmeal Cookies

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5 from 1548 votes
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These blueberry oatmeal 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.

I love a good, simple, and delicious oatmeal-based cookie.

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

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

Table of Contents
  1. Why this recipe works
  2. Ingredients (and substitutions)
  3. How to make blueberry cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More healthy oatmeal cookies to try
  8. Blueberry Oatmeal Cookies (Recipe Card)

Why this recipe works

  • Just 4 pantry staples. All you need is oats, bananas, peanut butter, and blueberries. No flour or eggs needed, but don’t fret- they have a gorgeous soft and chewy texture and taste full of blueberry flavor.
  • 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. 
  • Healthy enough for breakfast. There is a reason why my family calls these blueberry breakfast cookies (they are very similar to my classic oatmeal breakfast cookies).

Ingredients (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. Also known as old-fashioned 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 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.
  • Optional enhances. A pinch of salt, some vanilla extract, or a large egg.

Find the printable recipe with measurements below.

How to make blueberry cookies

Step 1- Make the cookie dough. Start by combining all the ingredients in a large 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 mixture 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.

Step 4- Cool and enjoy. Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a cooling rack carefully to cool completely. 

blueberry breakfast cookies.

Recipe tips and variations

  • Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
  • 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. I find 2 tablespoons to be plenty.
  • Use fresh blueberries whenever possible for the best possible flavor.
  • Add some fun mix-ins like white chocolate chips, fold through some blueberry jam, or add some lemon zest to give some gorgeous citrus flavor (have you tried my lemon blueberry cake yet?).

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 an airtight 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 tahini, sunflower 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?

Yes, 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.

More healthy oatmeal cookies to try

blueberry cookies recipe.

Blueberry Oatmeal Cookies

5 from 1548 votes
These blueberry oatmeal 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

Video

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

Recipe originally published June 2020 but updated to include new information and video for your benefit.

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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Comments

  1. I made this recipe today, i cut it in half and made 6, used my ice cream scope to keep a
    Uniform sizes. there better than I thought they would be, however, a teaspoon of stevia on the
    Blueberry’s would be good.

  2. 5 stars
    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!!!!

  3. Thanks for your blueberry cookie receipe but I cannot see anywhere what temperature to cook them at?

    Best wishes
    Susan

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    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.