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.
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
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.
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.
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.
Frequently asked questions
Instead of using peanut butter, replace it with either tahini, sunflower seed butter, or wow butter.
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.
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.
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.
More healthy cookie recipes to try
Blueberry Cookies (4 Ingredients!)
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
Nutrition
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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.
Peanut butter is actually good with berries… think peanut butter & jelly.
these look tasty
These look delicious. Can I use frozen blueberries?
Sure can, just thaw them out first
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 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!
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.
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!
Thanks for your blueberry cookie receipe but I cannot see anywhere what temperature to cook them at?
Best wishes
Susan
In the recipe card 🙂
I am going to be making these in about 30min and I thank you for sharing,
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!!!!
I love it its a amazing 😋😋😋