These Blueberry Oatmeal Cookies are delicious! They are soft and chewy with plenty of juicy blueberries and bitter-sweet chocolate inside. These oatmeal cookies are also easy to make with simple ingredients, loaded with wholeosme stuff. Perfect breakfast or quick snack.
And so the day came when my kiddo decided that he doesn't want to eat in the school kitchen anymore but to bring his own packed lunch box from home. The main reason is that he just likes to be more like his buddies who happens to bring packed lunchboxes from home. You know how 9-year olds are?! I totally get him.
So every day I pack him sandwiches and spreads, and crackers with dips... but he also likes to have a sweet treat after his meal. Who doesn't, right?! He loves my Chocolate Oatmeal Cookies and so far those were his favorite school snack.
Since school has a strict policy regarding sugars and sweets, basically only no-added-sugar treats are allowed, I decided to go further and transform his favorite oatmeal cookies into a treat that is filled with in-season fruits and flavorful spices, but made completely without added sugars.
These Blueberry Oatmeal Cookies turned out to be a total WIN! Beautifully flavored with cinnamon, filled with fresh juicy blueberries and bitter-sweet chocolate chunks, LOADED with super healthy ingredients and naturally sweetened with banana, these oatmeal cookies are incredible. + Soft, chewy and yumilicious!
These oatmeal cookies goes beyond its taste and look. These oatmeal cookies are loaded with nutrients and SUPERFOODS. They are high in fiber, proteins and good fats. They will satisfy your sweet tooth without excess calories but also fill you up nicely and keep you full longer.
But they are packed with other amazing stuff good for our health as well. Like dark chocolate. Oh, I know you like that part the best! + This oatmeal cookie recipe is like super easy. You only need a few simple ingredients and very little time to make these. I love that part the most. No wonder why these cookies became so popular so fast in my house.
Blueberry Oatmeal Cookies ingredients
For oatmeal cookie recipe you’ll need:
- OATS: Oats are my favorite grain. I use it a lot in my baking and cooking. Oats are a great source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. AND proteins. YES, proteins!! I usually use quick oats to make oatmeal cookies but you can substitute them with rolled oats altho rolled oats will give much denser texture and cookies will be heavier to chew.
- WHOLE GRAIN FLOUR: Whole grain Spelt flour is one of the staples in my pantry. I use it in my baking as a substitute for all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mildly sweet taste. It's packed with nutrients - especially fibers.
- BANANA: Ripe banana is the best choice here. Banana gave cookies natural sweetness so you won’t need to add extra sweetener meaning you’ll eat less unnecessary sugars and calories. But if you feel like cookies are not sweet enough for your taste, you can add some pure maple syrup or honey.
But what makes these oatmeal cookies extra special, are SUPERFOODS. I tossed in:
- HEMP SEEDS: Hemp seeds are loaded with healthy fats. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3 but also a great source of high-quality proteins. (3)
- CACAO NIBS: Cacao nibs are loaded with bitter-sweet dark chocolate flavor but nutrients as well – fiber, protein, and healthy fats. Also, cacao nibs a packed with powerful antioxidants – flavonoids, that have many health benefits. (4, 5) I used Yacon sweetened cacao nibs. They have the bitterness of raw cacao but with subtle added sweetness. I like to use cacao nibs as a replacement for dark chocolate chips wherever I can. They give a little crunch which I love in soft a cookie. You can substitute cacao nibs with dark chocolate chips here.
Don't get me wrong, I absolutely love ALL the ingredients in these lovely cookies. BUT there's one thing I love the most in these cuties. And that's BLUEBERRIES.
Blueberries are sweet, delicious and very nutritious. They are low-calorie super-fruit that is incredibly healthy. Blueberries are high in fiber, vitamin C and vitamin K but also loaded with powerful antioxidants that protect our body from free radicals - molecules that can damage our cells and cause diseases. (6) Blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables. (7) The antioxidants in blueberries lower the bad LDL cholesterol which makes blueberries very good for our heart health. (8)
Blueberries are now in season and bursting with juiciness and amazing flavor. Blueberries enhanced these cookies to another level with its freshness. They turned every bite into overwhelming pleasure and nicely balanced overall cookie sweetness.
How to make Blueberry Oatmeal Cookies
- Use a big glass or stainless steel mixing bowl and silicone spatula to mix dry ingredients.
- I like to use quick oats when making oatmeal cookies, but you can substitute quick oats with rolled oats. Rolled oats will give denser and less chewy cookies.
- In a separate smaller mixing bowl mash banana with a fork. Use ripe banana because it has more sweetness.
- Add melted and cooled to room temperature coconut oil, vanilla, and maple syrup or honey (if using). Use a whisk to mix ingredients.
- Add the wet ingredients to the dry ingredients and stir well with a spatula. Do not overmix a cookie dough.
- Gently fold in blueberries and cacao nibs. Use spatula. Let the mixture sit for 10 minutes.
- You can substitute Yacon sweetened cacao nibs with chocolate chips or regular cacao nibs. Be aware that regular cacao nibs are bitter in taste and hard to chew thus not suitable for kids.
- You can use fresh or frozen blueberries. If you're using frozen blueberries then don't thaw them.
- 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 12 to 15 minutes. Watch for cookies and don't overbake them. When cookies begin to brown on the edges, they are done.
- When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely.
TIPS FOR STORING THE OATMEAL COOKIES
- Keep cookies in a cookie jar or air-tight food container. They will last up to 5 days. You can keep them in fridge. That way they will last longer.
- Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them before serving.
These healthy Blueberry Oatmeal cookies are beautifully flavored, loaded with SUPERFOODS and so delicious – chewy, mildly sweet and so addictive. + There’s a tiny bits of bittersweet chocolate in every single bite which is like super yummy!
These oatmeal cookies are perfect quick breakfast, snack, lunchbox sweet treat, or afternoon dessert. They go so well with a cup of coffee or tea but the best are dipped in milk.
If you’re looking for more delicious OATMEAL COOKIE RECIPE, check these out:
- Peanut Butter Oatmeal Cookies
- Strawberry Oatmeal Cookies
- Orange Carrot Oatmeal Cookies
- Matcha Chocolate Chip Cookies
Blueberry Oatmeal Cookies
- 1 cup quick oats
- 3/4 cup whole grain flour I used Spelt
- 1 teaspoon baking powder
- 1 teaspoon Ceylon cinnamon
- 1/4 tsp Himalayan salt
- 1/4 cup hemp seeds
- 1 ripe banana mashed
- 2 tablespoon extra virgin coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup or honey
- 1/2 cup blueberries
- 1/4 cup chocolate chips or cacao nibs
- In a large mixing bowl, mix the dry ingredients - oats, flour, baking powder, cinnamon, and salt. Add hemp seeds. Mix all together until combined.
- In a separate bowl mash banana with a fork. Add coconut oil, vanilla, and maple syrup or honey (if using). Mix well with a whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir well with a spatula. Do not overmix.
- Gently fold in blueberries and chocolate chips with a spatula. Let the mixture sit for 15 minutes.
- Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
- With a scoop or tablespoon, scoop the cookie mixture and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
- Bake 12-15 minutes until the edges of the cookies begin to brown.
- Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
- Substitute quick oats with rolled oats. Rolled oats will give denser cookies, while quick oats will make oatmeal cookies more chewy.
- Substitute whole grain Spelt flour with whole grain wheat flour.
- Substitute dark chocolate chips with dark chocolate chunks or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
- Substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
- FOR GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container. They will last up to 5 days in the refrigerator.
- TO FREEZE COOKIES: Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. Don't heat them in microwave.
If you’ve tried this Blueberry Oatmeal Cookies recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!