Blueberry Oatmeal Cookies
User Reviews
4.8
Blueberry Oatmeal Cookies
Description
The Blueberry Oatmeal Cookies start with ripe mashed bananas blended with almond butter, maple syrup, vanilla, cinnamon, and salt to create a sweet, moist base. Old fashioned oats, ground flaxseed, and sliced almonds are gently folded in to add a hearty texture and nuttiness. Fresh or frozen blueberries are the final addition, delivering bursts of juicy sweetness throughout the dough.
Portioned onto baking sheets and flattened before baking at 350°F, the cookies bake until edges turn lightly brown, ensuring a tender but firm texture. Cooling on the baking sheet before transferring to a wire rack allows them to set properly. The result is a moist cookie with chewy oats, crunchy almonds, and pockets of softened blueberries.
These cookies store well at room temperature for a couple of days or can be refrigerated for longer freshness. They also freeze well for up to three months. This recipe makes about a dozen large cookies and provides a naturally sweet treat using fruit and minimal added sugars.
Ingredients
- 1 cup banana mashed, ripe, 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 old fashioned oats certified gluten-free
- ¼ cup Flaxseed ground
- ⅓ cup almonds sliced
- 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 Information
Show DetailsNutrition Facts
Serving: 12large cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 large cookie | |
| Calories | 244kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.001g | 0% |
| Sodium | 53mg | 2% |
| Potassium | 325mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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