These Blueberry Oatmeal Cookies are delicious! They are soft and chewy with plenty of juicy blueberries and dark chocolate bits inside. These oatmeal cookies are also quite easy to make with a few simple pantry ingredients. Perfect healthy breakfast or quick low-calorie snack.
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When my son decided that he doesn't want to eat in the school cafeteria anymore, I was terrified. Suddenly I had to think of all the different foods to pack him in the lunchbox. It was an interesting task because he's quite picky about the foods. Luckily, he loves all the homemade healthy snacks I'm making.
Oatmeal cookies are his favorite snack since he was little. I love them because they are healthy and nutritious. When he has an oatmeal cookie in his lunchbox, I don't have to worry about him being hungry in school.
With this cookie recipe, I decided to go further and transform his favorite oatmeal cookies into a treat that is filled with in-season fruits, superfoods and flavorful spices being at the same time low in calories and made without unhealthy refined sugars.
These Blueberry Oatmeal Cookies turned out to be a total WIN! Flavored with cinnamon, filled with fresh juicy blueberries and bitter-sweet dark chocolate; packed with super healthy ingredients, and naturally sweetened with a banana; these oatmeal cookies are just incredible. Plus, they are soft, chewy, and 100% yumilicious!
Ingredients used
This oatmeal cookie recipe is super simple. You will need only a few simple pantry ingredients:
- Oats. Hearty, healthy, and filling, oats are an incredible ingredient. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion. I love using them in baking. I used rolled oats here, but you can use quick oats if you like.
- Whole grain flour. It's one of the staples in my pantry. I use it in my baking as a substitute for all-purpose wheat flour. Whole grain flour has more nutrients – especially fibers.
- Blueberries. Fresh blueberries are the best here.
- Banana. These oatmeal cookies use ripe banana not just for added nutrients, but because of the sweetness.
- Sweetener. I used pure maple syrup but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overloaded cookies with unhealthy sugar calories.
To give these Blueberry Oatmeal Cookies extra boost, I tossed in some superfoods as well:
- Ceylon cinnamon. Also known as “true” cinnamon, is a highly delicious spice with many health benefits. (1) Cinnamon gave the cookies a wonderful warm flavor.
- Hemp seeds. Hemp seeds are a good source of essential Omega-3s and proteins. They made cookies more filling and balanced.
- Dark chocolate. I like to use 80% or more dark chocolate. You can find it in any store. Dark chocolate is packed with powerful antioxidants – flavonoids, that have many health benefits. (2)
Other pantry ingredients you'll need:
- Baking powder.
- Pinch of salt.
- Coconut oil. I used less processed extra virgin coconut oil.
How to make blueberry oatmeal cookies
To make these blueberry cookies no special equipment is needed. Everyone can make them, even the kids. And the best part, they are done in 30 minutes.
Step by step instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small glass or stainless steel mixing bowl add oats, whole grain flour, hemp seeds, cinnamon, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
- In a large mixing bowl mash banana with the fork. Mix in coconut oil and sweetener. Use the whisk and mix it until you get the sticky texture.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in blueberries and dark chocolate. Use spatula.
- Let the mixture sit for at least 10 minutes (the longer, the better).
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
- Makes about 12 cookies. Recommended serving size is 1-2 cookies.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.
- To freeze cookies: Place the cookies in a zip-lock bag and freeze them for up to 3 months. Thaw them at room temperature before serving. Don't heat them in the microwave.
Substitutions
- You can substitute rolled oats with quick oats. Rolled oats will give a more dense texture while quick oats will make cookies softer and chewier.
- You can substitute hemp seeds with ground flax seeds or chia seeds.
- You can substitute the chopped dark chocolate with dark chocolate chips or cacao nibs. Note that cacao nibs are quite bitter and hard to chew, not suitable for kids.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- You can substitute maple syrup with honey. See "Recipe tips" for more recommendations.
- Make them gluten-free. Use certified gluten-free oats.
Recipe tips
- Fresh blueberries are best here. But frozen blueberries can also be used. If you use frozen blueberries, don't thaw them.
- In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions.
- Do not overbake the cookies. Start checking the cookies around the 12-minute mark. When cookies get golden on the edges, they are done.
- When you take cookies out of the oven they will be very soft. They continue baking on the sheet and rack once removed from the oven. Cookies will harden as they fully cool down.
- These cookies aren’t overly sweet. Feel free to add more sweetener until you achieve the sweetness you like.
- Sweetener recommendation:
- I recommend using honey or maple syrup. You can also use stevia or any low-carb sweetener. This is totally based on your preference.
- If you are using honey, make sure you use honey in liquid form.
- Leave cookie mixture to sit for at least 10 minutes, even longer if you can. This allows the oats to soak up the moisture and prevents cookies from spreading into flat pancakes in the oven. Refridgireting for 30 minutes gives the best results.
These blueberry oatmeal cookies go beyond just some tasty treat. They are loaded with nutrients and superfoods - blueberries, dark chocolate, cinnamon, hemp seeds, and incredibly healthy OATS. They are high in fiber, proteins, and good healthy fats. Great healthy breakfast option, or afternoon snack.
Also, these oatmeal cookies are great for summer camping, picnics, or road trips. And for packing in the school lunchbox. Enjoy!
📖 Recipe
Blueberry Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- ¾ cup whole grain flour
- 1 teaspoon baking powder
- 1 teaspoon Ceylon cinnamon
- Pinch of Himalayan salt
- ¼ cup hemp seeds
- 1 ripe banana mashed
- 2 tablespoon extra virgin coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup or honey
- ½ cup blueberries
- ¼ cup dark chocolate chunks or chips
Instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- In a small mixing bowl add oats, whole grain flour, hemp seeds, cinnamon, baking powder, and salt. Use a spatula to mix the dry ingredients.
- In a large mixing bowl mash banana with the fork.
- Mix in coconut oil and sweetener. Use the whisk and mix it until you get the sticky texture.
- Add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in blueberries and dark chocolate. Use spatula.
- Let the mixture sit for at least 10 minutes (the longer, the better).
- Use ice cream scoop to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Notes
Substitutions
- Substitute rolled oats with quick oats. Rolled oats will give a more dense texture while quick oats will make cookies softer and chewier.
- Substitute hemp seeds with ground flax seeds or chia seeds.
- Substitute chopped dark chocolate with dark chocolate chips or cacao nibs. Note that cacao nibs are quite bitter and hard to chew, not suitable for kids.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- Substitute maple syrup with honey in liquid form.
- Make them gluten-free: Use certified gluten-free oats.
Nutrition
This post is originally published in May 2019. It's updated with new information and republished in June 2021. The recipe hasn't changed.
nancy says
another great oatmeal cookie recipe with a change up of blueberries