Blueberry Oatmeal Cookies

4.79 from 23 votes

These Healthy Blueberry Oatmeal Cookies have the perfect combination of chewy oatmeal goodness and juicy blueberries in every delicious bite! Perfect for breakfast, snack, or dessert, these cookies are gluten free, dairy free, egg free, and vegan.

Prep Time12

Cook Time18

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Salt, Vegan, Vegetarian

Servings: large cookies

Calories: 244kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

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

Instructions

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.

Nutrition