Blueberry Oatmeal Cookies

Charlotte Miller

A delightful treat combining wholesome oats with the burst of flavor from fresh blueberries. These cookies are naturally vegan, gluten-free, and can be made without refined sugar, perfect for a healthy snack or breakfast option.

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Prep Time 10

Cook Time 12

Chilling time 30

Total Time 52

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 120 kcal

Ingredients

2 ripe bananas mashed
1/2 cup nut butter almond or peanut butter, smooth and drippy
2 cups old-fashioned rolled oats
1 teaspoon cinnamon
1 cup fresh blueberries

Instructions

Prepare the Dough

In a large bowl, mash the ripe bananas until smooth.
Add the nut butter and mix until well combined.
Add the oats and cinnamon, mixing until just combined. Do not overmix.
Gently fold in the blueberries, being careful not to crush them.

Chill the Dough (Optional)

Chill the dough for 30 minutes to help the cookies hold their shape during baking (optional).

Bake the Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, until the edges are golden brown and the centers are set.

Cool and Store

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for several days.

Notes

These cookies are naturally vegan and gluten-free if using gluten-free oats.

Use ripe or overripe bananas for the best sweetness and texture.

Experiment with different nut butters like almond, peanut, or sunflower seed butter for varied flavors.

Add optional ingredients like dark chocolate chips, walnuts, or vanilla extract for extra flavor.

For a festive look, sprinkle with powdered sugar before serving.

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