Get ready to savor the perfect combination of chewy oatmeal goodness and juicy blueberries in every delicious bite of these irresistible Healthy Blueberry Oatmeal Cookies! Whether you enjoy them as breakfast cookies, satisfying snacks, or tucked into your kids' lunchboxes, these cookies are the epitome of versatility. Plus, they're gluten free, dairy free, egg free, and vegan.
When it comes to cookies, who says you can't have it all? These healthy blueberry oatmeal cookies offer the perfect combination of irresistible flavor and wholesome goodness.
Packed with nutrient-dense ingredients and flavored with vanilla and a hint of cinnamon, these chewy oatmeal cookies are a delicious, wholesome, and nourishing choice for any occasion. Enjoy them for breakfast, snack time, or even dessert!
These chewy blueberry oatmeal cookies are a favorite in my house. When I put out a batch of these freshly-baked cookies, they usually disappear in a single day!
And the best part is that it's such an easy recipe. It's a one-bowl dish with no special kitchen equipment needed!
This recipe is part of my Best Healthy Snacks for Kids Collection.
A Healthy Breakfast Cookie or Snack
I love serving these to my kids (and myself!) in the morning as healthy breakfast cookies. Healthy oatmeal breakfast cookies are a perfect grab-and-go breakfast option if you’re rushing out the door in the morning. Some of my other favorite portable breakfast dishes are my healthy make-ahead breakfast burritos, blueberry french toast muffins, and vegan banana chocolate chip muffins.
The combination of whole grains, protein, fiber, and healthy fats in these cookies will not only satisfy your hunger, it will also give you long-lasting energy to get through the day.
These healthy cookies are also an excellent afternoon snack. They're the perfect solution for those moments when you crave a cookie but still want to make a nutritious choice. You can also try my easy 3-ingredient peanut butter oatmeal balls.
These cookies are suitable to a wide variety of dietary needs, and are gluten-free, egg-free, dairy-free, and vegan. They can also easily be made nut-free with a simple substitution. These blueberry oatmeal cookies are the perfect treat for everyone to enjoy!
Why You'll Love This Dish
- Quick and easy- this simple recipe comes together in one bowl! No electric mixer needed.
- Tasty, chewy cookies- the perfect blend of juicy, sweet blueberries, chewy oats, nutty almond butter, vanilla extract, and a hint of cinnamon
- Versatile- these cookies that are ideal for breakfast, snack, or a lunchbox treat
- Perfect for both kids and adults- who doesn't love cookies, right?
- Healthy- these vegan oatmeal cookies are packed with nutrient-dense ingredients and have no refined sugars
- Portable- the perfect cookie for on-the-go snacking
- Adaptable- this recipe is incredibly adaptable with many substitutions possible to suit your taste
- Make-ahead- can be made ahead of time and refrigerated or frozen- they're perfect for meal prep
- Suitable for a variety of dietary needs- these cookies are gluten free, dairy free, egg free, and vegan; they can also easily be made nut free
These healthy gluten-free and vegan oatmeal blueberry cookies are not just a tasty indulgence. They also bring nutritional value and health benefits to the table.
- Blueberries galore- these little gems pack a punch of antioxidants, fiber, and vitamins, making them a superfood addition to your cookie jar. Antioxidants help combat oxidative stress and support overall health.
- Whole grain goodness- I've traded in the traditional all-purpose flour for whole grain oats. The result? Cookies that offer the nutritional benefits of whole grains including fiber and essential nutrients, with the same irresistible chewiness you love.
- Heart-healthy omega-3s- ground flaxseed provides omega-3 fatty acids, essential nutrients, and antioxidants, and has amazing health benefits.
- Almond butter- packed with healthy fats, protein, and essential vitamins like vitamin E, it acts as the glue in this cookie recipe. It essentially replaces the flour, eggs and oil/butter found in most cookie recipes, making this recipe a lot healthier.
- Bananas keep the cookies moist and provide natural sweetness so that we only need to add a little bit of maple syrup to the cookie dough. They also provide potassium and fiber.
Ground flaxseed, which is also called flaxseed meal, is produced by grinding whole flaxseeds. Our bodies absorb ground flaxseed better than whole flaxseed. You can buy ground flaxseed or grind it yourself in a coffee grinder or a blender. Adding flaxseed to banana bread, muffins, oatmeal, and smoothies is an excellent way to add a boost of nutrients.
Ingredient notes and substitutions (see full ingredient list in recipe card at the bottom of the post):
- Oats- use old fashioned rolled oats in this recipe to give a nice chewy texture, not quick oats or instant oats; use certified gluten-free oats to keep this recipe gluten free
- Blueberries- I use fresh berries but you could use frozen blueberries
- Flaxseed- use ground flaxseed in this recipe; if you have whole flaxseed, grind it first
- Bananas- use the ripest, softest bananas you have; you can substitute applesauce if you don't like bananas
- Almond butter- binds the cookies together; you can substitute peanut butter or cashew butter. To keep this recipe nut-free, you can use sunflower butter
- Maple syrup- these cookies are lightly sweetened with pure maple syrup; you can substitute honey, or agave
- Almonds (optional)- I like to add some sliced almonds to the cookies for texture but you can leave them out or substitute walnuts, pecans, or sunflower seeds. I like the added texture but my kids tend to prefer chewy cookies without nuts.
How to Ripen Bananas Fast for Banana Bread:
If you don’t have any ripe bananas, you can ripen them quickly in the oven or air fryer! Then they’ll be perfectly soft and ready to stir into the batter. Read my post on How To Quickly Ripen Bananas in the Oven or Air Fryer.
How to Make Healthy Blueberry Oatmeal Cookies Step-By-Step
See full recipe instructions in the recipe card at the end of the post.
- Step 1- Mash the banana in a large mixing bowl with a fork or potato masher. Add the almond butter, maple syrup, vanilla, cinnamon, and salt.
- Step 2- Stir the ingredients together with a spatula until smooth.
- Step 3- Add the dry ingredients (oats, flaxseed, and almonds) and stir to combine well.
- Step 4- Gently stir in the blueberries.
- Step 5- Using a cookie scoop or a spoon, scoop the cookie batter onto a prepared baking sheet lined with parchment paper or a silicone mat. Compact them with your hands, forming balls.
- Step 6- Gently press down on the cookie dough balls with a measuring cup or your hand to flatten them slightly (the cookies won't spread during baking). Bake in a preheated oven at 350°F for 18-22 minutes until light golden brown. Remove from oven and cool for 5-10 minutes on the baking sheet. Then transfer cookies to a wire rack with a spatula and cool completely.
- Use soft, ripe bananas for this recipe. The bananas sweeten the cookies naturally and keep them moist. If you don't have any ripe bananas, read my post on how to quickly ripen bananas in the oven or air fryer.
- The cookies won't spread during baking so it's important to flatten them before putting them in the oven.
- These blueberry oatmeal cookies are very adaptable! You can add in other ingredients like dried fruit (like raisins), chopped pecans or walnuts (instead of almonds) or shredded coconut. Chocolate lovers can stir in some chocolate chips.
- These healthy cookies can easily be made nut-free by substituting sunflower butter for the almond butter.
- Leftovers cookies are delicious the next day next day crumbled up on top of a bowl of Greek yogurt.
These vegan oatmeal cookies can be stored in an airtight container on the counter at room temperature for up to 2 days. For best results, let the cookies cool completely before storing them. After that, they can be stored in the refrigerator for up to 5 days.
These blueberry oatmeal cookies can also be frozen in a freezer bag for up to 3 months. They're perfect when you need a quick and healthy breakfast on busy mornings.
Simply defrost them overnight in the refrigerator or pop them in the microwave straight from the freezer.
I recommend using old-fashioned rolled oats for these blueberry oatmeal cookies to achieve that perfect, chewy texture. You can you use quick oats but it will change the texture of the cookies.
Yes, homemade cookies are generally healthier than store-bought cookies because they don't contain added chemicals and preservatives. When you make your own cookies at home, you have control over the ingredients and you can use wholesome, nutrient-dense ingredients. You can also control the amount of added sugars and fat.
Yes, these blueberries are an excellent substitution for raisins in oatmeal cookies. You can use fresh or frozen blueberries in these healthy blueberry oatmeal cookies.
These blueberry oatmeal cookies are healthier than traditional cookies. I've traded in the traditional all-purpose flour for whole grain oats. The result is cookies that offer the nutritional benefits of whole grains including fiber and essential nutrients, with the same irresistible chewiness you love.
More Healthy Blueberry Recipes
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Blueberry Oatmeal Cookies
- 1 cup mashed, ripe banana (about 2 large or 3 medium bananas)
- ¾ cup almond butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 ½ cups certified gluten-free old fashioned oats
- ¼ cup ground flaxseed
- ⅓ cup sliced almonds
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350°F.
- Mash the banana in a mixing bowl with a fork or potato masher. Add the almond butter, maple syrup, vanilla, cinnamon, and salt and stir together with a spatula until smooth.
- Stir in the oats, flaxseed, and almonds. Gently stir in the blueberries.
- Use a cookie scoop or ¼-cup measure to scoop the dough onto two baking sheets lined with parchment paper or a silicone baking mat. You should have about 12 large cookies. The cookies won’t spread during baking so press them down with your hand or a measuring cup to flatten them.
- Bake cookies for 18-20 minutes or lightly browned around the edges. Cool cookies on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
- Cookies can be stored at room temperature in an airtight container for 2 days or in the refrigerator for 5 days. The cookies can also be frozen for up to 3 months.