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
These were the best healthy cookies ever.
They are super easy and delicious!!!!!!!I
added a bit of cinnamon and a bit of vanilla Thank you
These were healthy and delicious- will make again!
Love these! Quick and easy to make and taste great. I keep them in the freezer and grab one for a healthy mid afternoon snack.
Trying the strawberry and chocolate version next!
Great recipe thanks! What did you drizzle over at the end?
Just powdered sugar and water mixed together 🙂
Love these! I used quick oats and even my 8 year old grandson (whom hates oatmeal) loves them.
Can you add it to this or choco chips?
Yes you can!
Is there a substitute for peanut butter?
almond butter, tahini, or cashew butter.
This recipe looks amazing….we have no sugar eater so this works…may try other flavors including dried fruit!
I haven’t made them yet!
Just made these – Yum Yum! 🙂
However, I used almond butter in place of peanut butter (only because I’d run out), but I also halved the batch, and added honey and choc chips for my son, (just home for the weekend from University) and dusted icing sugar over the top. Worked a treat!
Great breakfast choice or mid morning /afternoon snack.
Thank you Arman.
You are so welcome, Deb!
Hi Arman,
Do these have a crunchy topping? If so I’m sorry I must be blind cause I don’t see it. 🤓
Thank you!!!
I am adding this to my favorites!
Absolutely amazing
Great recipe! I had to tweak it just a little, because my bananas hadn’t freckled yet and tasted slightly green. I added two tablespoons of date syrup. Quick, fun, easy, and delicious. Love!
Oooh, great idea to add date syrup. I might try this next time.
Thanks 🙂
Hi, can I use frozen blueberries?
Yes you can!
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.
Any sub for bananas in this recipe??
applesauce works!
If I want to add an egg when should I add it and should I adjust other ingredients ?
Add it with the oats. I think you’d be okay.