Healthy Blueberry Oatmeal Cookies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
9 Large (or 12 small) Cookies
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Calories
216 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Blueberry Oatmeal Cookies
Description
This cookie recipe uses ripe mashed bananas and pure maple syrup as natural sweeteners, mixed with creamy almond butter for moisture and binding. The addition of rolled oats and ground cinnamon adds texture and warmth. The dough is naturally moist and sticky due to the banana and almond butter. Fresh blueberries are gently folded in to distribute their freshness and flavor without breaking the batter.
After dropping mounds of dough onto a parchment-lined baking sheet, the cookies bake until golden at the edges, set but still soft in the center. Cooling allows the cookies to firm up and hold together for easy handling. The result is a chewy, tender cookie with the bright tang of blueberries contrasting against warm oats and banana sweetness.
These cookies work well as a wholesome snack or breakfast treat. Proper cooling is important to avoid breakage when transferring. Storing at room temperature preserves softness briefly, with refrigeration or freezing extending freshness for later enjoyment.
Ingredients
- 2 banana mashed (⅔ cup, ripe
- ¼ cup pure maple syrup
- ⅔ cup almond butter unsweetened
- 2 cups rolled oats
- 1 ½ tsp ground cinnamon
- 1 tsp salt sea salt
- ⅔ cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mash the bananas in a large mixing bowl until they are nice and creamy (you can leave them a little chunky, but try to get them to a fairly uniform consistency).
- Stir in the almond butter and pure maple syrup and mix until everything is combined and the wet ingredients are thick and creamy.
- Note: if your almond butter has been in the refrigerator and is very cold, either take it out of the microwave ahead of time to bring it to room temperature, or microwave it for 20 to 30 seconds, or until it's easy to stir.
- Add in the dry ingredients (oats, cinnamon, and sea salt) and stir well until combined. This cookie dough will be very sticky and wet - this is normal.
- Gently fold in the fresh blueberries using a rubber spatula until they are well-distributed throughout the dough.
- Drop mounds of blueberry oatmeal cookie dough onto the prepared cookie sheet, forming any size cookies you like.
- Note that the cookies will stay in the same shape as they go into the oven so if you want them to be round, be sure the dough looks round before it goes into the oven.
- Bake cookies on the center rack of the preheated oven for 10 to 15 minutes, or until the cookies appear set up and the edges are slightly golden brown. I bake my large cookies for 13 minutes.
- Remove the blueberry cookies from the oven and allow them to cool for at least 15 minutes before using a spatula to remove them from the baking sheet.
Notes
- Allow cookies to cool for at least 15 minutes before moving to prevent them from falling apart due to their initially soft texture.
- Store cookies in an airtight container at room temperature for up to 2 days for best texture.
- Refrigerate leftover cookies for up to 1 week or freeze in a zip-lock bag for up to 3 months to keep them fresh longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Large (or 12 small) Cookies
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1Cookie (of 9) | |
| Calories | 216kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 259mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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