Blueberry Oatmeal Cookies
Blueberry Oatmeal Cookies are deliciously thick, soft, and chewy. These oatmeal cookies are healthy, loaded with fruity freshness and chocolate chips.
Servings: 12 cookies
Calories: 140kcal
Ingredients
- 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
Instructions
- 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.
Notes
Substitutions
- 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.
Nutrition
Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.2mg