These healthy Blueberry oat cookies are easy to make, refine sugar free, vegan and gluten-free. They make a great meal prep to have for breakfast or as a snack, loaded with flavor and studded with sweet blueberries.
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These healthy oatmeal blueberry cookies are easy to make and filled with flavor and studded with blueberries. For this recipe I used walnuts for a little crunch and flavor, just like in this Blueberry banana baked oatmeal.
For more healthy recipes with oats, banana and blueberries, try this Blueberry banana overnight oats or these Banana blueberry oatmeal muffins.
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Ingredients
These banana blueberry oatmeal breakfast cookies are easy to make. All you need are a few, basic ingredients listed below.
For the full written recipe with the ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Bananas, the riper the better. Ripe banana are sweet and creamy and will make the best banana blueberry oatmeal breakfast cookies.
- Natural peanut butter, or other nut butter of choice. Use smooth or crunchy.
- Maple syrup, or other liquid sweetener like agave syrup or honey for non vegan cookies.
- Rolled oats or Quick oats, use rolled oats for more texture and quick oats for a softer, chewier cookie.
- Cinnamon, a little warming cinnamon goes so well with the banana and peanut butter flavours.
- Salt, a little salt balances all the flavours.
- Chopped walnuts, great crunch and flavor. Other nuts like pecans, almonds or hazelnuts are also great choices.
- Blueberries, fresh or frozen
See recipe card for quantities.
Instructions
These Blueberry oatmeal cookies are easy and fast to make. Perfect for meal prep!
Follow along with the with the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
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- Step 1: To a mixing bowl, add the bananas and mash well until creamy. Add the peanut butter, maple syrup and vanilla extract and stir well.
- Step 2: Add the rolled oats, chopped nuts, cinnamon and salt and stir well to combine.
- Step 3: Fold in the blueberries.
- Step 4: Using a cookie scooper or a spoon, divide the cooke dough into 3 tablespoon balls. Place them on a baking sheet. Flatten with your hand to form a cookie shape.
Bake until slightly golden brown on the edges, and still soft in the middle.
Hint: Allow to cool for 10 minutes on the baking sheet before transferring.
For the full written recipe, see the recipe card at the bottom:
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Substitutions and variations
- Gluten-free – Oats are naturally gluten-free, but they may contain traces of gluten. For a gluten free blueberry cookie, use certified gluten-free rolled oats. They can be found in the gluten-free section of the grocery store.
- Vegan – To keep these cookies vegan, use maple syrup as a sweetener.
- Berries – The blueberries ads a pop of sweet berry flavor to these healthy oatmeal cookies. If you don’t have blueberries, add other berries of choice like chopped strawberries, blackberries or raspberries are other good options.
- Sweetener – The ripe banana will add a lot of sweetness in addition with a little maple syrup. Other options are honey for non vegan or agave syrup. For a sweeter cookie, add a little brown sugar or coconut sugar.
- Nut butter – This recipe uses natural peanut butter. Other great options are creamy almond butter or cashew butter or this homemade Pecan Almond Butter to make almond butter oat cookies.
- Nuts – These Cookes have some chopped walnuts for great crunch and flavor. Add any chopped nuts of choice, some good options are chopped almonds, pecans or hazelnuts.
- Lemon – Add the zest of one lemon to the cooke batter to make blueberry lemon oatmeal cookies.
Storage
This healthy cookie recipe makes about 14 cookies, so they are perfect for meal prep. Store them in an airtight container, in the fridge for about 4-5 days.
These eggless oat cookies can also be frozen for up to 3 months. Perfect to keep in the freezer and just take out one at a time as you need them.
Top Tip
Since these healthy blueberry cookies are naturally sweetened, mostly with bananas, so it is important to use very ripe bananas for the best texture and taste. Ripe bananas have a creamy texture and are a lot sweeter than when they are green. This is a great way of using those bananas that have gotten just a little bit too ripe for eating as they are.
FAQ
Yes, frozen blueberries works great! Just add them frozen to the cookie batter and then bake.
Yes, you can use sunflower butter instead of the peanut butter and omit the chopped walnuts, or replace them with sunflower seeds.
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These healthy Blueberry oat cookies are easy to make, refine sugar free, vegan and gluten-free. They make a great meal prep breakfast or snack, loaded with flavor and studded with sweet blueberries.
- 3 large very ripe bananas
- ¾ cups natural peanut butter, smooth or crunchy
- ⅓ cups maple syrup or honey
- 1 teaspoon vanilla extract
- 3 cups rolled oats, or quick oats for finer texture
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped nuts, walnuts or nuts of choice
- 1 cup blueberries, fresh or frozen
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Preheat the oven to 160C (325F) and line a cookie sheet with parchment paper.
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To a mixing bowl, add the bananas and mash well until creamy.
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Stir in the peanut butter, maple syrup and vanilla extract until smooth.
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Add the oats, chopped nuts, cinnamon and salt and stir well to combine. Fold in the and blueberries.
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Using a cookie scooper or a spoon, divide the cooke dough into 3 tablespoon balls. Place them on the prepared baking sheet. Flatten with your hand to form a cookie shape. Makes about 14 large cookies.
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Bake for 15-18 minutes, they should be slightly golden brown on the edges, and still soft in the middle. Allow to cool for 10 minutes on the baking sheet before transferring.
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