These Blueberry Oatmeal Cookies are simple, healthy vegan cookies for a delicious quick on-the-go breakfast.
What Are Blueberry Oatmeal Cookies?
Blueberry Oatmeal Cookies are sweet, healthy cookies made without egg or flour.
They are rich in nutrients, vitamins, and minerals and are perfect for a quick on-the-go vegan breakfast.
How To Make Blueberry Oatmeal Cookies
Making these cookies is easy as pie. It only takes 7 of the most basic ingredients and less than 10 minutes of prep.
- Banana – Peel and mash the bananas before measuring 1/2 cup. The ripeness of the bananas will affect the sweetness of the cookies. Choose them very ripe with dark spots for the sweetest cookies.
- Peanut Butter – or any other nut butter such as almond butter. Make sure to use natural nut butter with no more than nuts and salt as ingredients.
- Vanilla Extract
- Old-fashioned Rolled Oats – or quick oats. Choose certified gluten-free oats if you can’t tolerate gluten.
- Dark Chocolate Chips – pick vegan dark chocolate chips.
- Blueberries – fresh is preferable.
Making The Batter
Before starting the cookie batter, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Oil the parchment paper with a small amount of coconut oil to make it easier to take the cookies off. Set it aside.
Mix the mashed banana, natural peanut butter, vanilla extract, and maple syrup in a large mixing bowl.
Stir in the rolled oats, cinnamon, and vegan dark chocolate chips.
Fold in blueberries and incorporate them gently to avoid breaking the berries.
Use an ice cream scoop or a large cookie scoop to form 6 cookie dough balls.
If you used rolled oats, the mixture is not sticking as well as if you used instant oats, so make sure you wet your hands to pack the cookie batter.
Place the blueberry oatmeal cookie dough balls on the baking sheet, and use your wet hands to press down the ingredients in a round cookie shape.
The cookies won’t expand much in the oven, so give them the shape you want.
Bake the blueberry oatmeal cookies in the center rack of the oven for 15-20 minutes at 350°F (180°C) or until the sides are golden brown.
Let the cookies cool down for 10 minutes on the cookie sheet without touching them as they firm up while cooling down.
Then, gently slide a flat spatula under the cookies and transfer them to a wire rack to completely firm up.
Store the blueberries oatmeal cookies in a cookie jar in the fridge for 3 to 4 days.
You can also freeze them in zip-lock bags for up to 3 months. Either thaw them at room temperature for about an hour or pop them in the oven for 10 minutes.
The recipe is already vegan, dairy-free, egg-free, and grain-free. But if you have any allergies, you can make the following substitutions:
- Gluten-Free: pick certified gluten-free oats. The other ingredients are all naturally gluten-free.
- Nut-Free: replace the peanut butter with another butter such as almond butter, cashew butter, or sunflower seed butter.
Frequently Asked Questions
No, I really recommend using a liquid sweetener instead of brown sugar or coconut sugar. This makes the cookies hold together better.
Yes, you can use either fresh blueberries or frozen blueberries.
No, there’s no need to add any raising agent since there’s no regular flour.
Yes, it makes them even more delicious.
More Vegan Cookie Recipes
If you like this blueberry oatmeal cookie recipe, you’ll love these:
Blueberry Oatmeal Cookies
- 2 tablespoons Maple Syrup
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil paper with coconut oil. Set aside.
- In a large bowl, mix mashed banana, peanut butter, vanilla, and maple syrup, if used.
- Stir in oats, cinnamon, and chocolate chips.
- Fold in blueberries and stir gently to avoid breaking the berries.
- Use an ice cream scoop to form 6 cookie dough balls. If you used rolled oats, the batter is not sticking as well together as if you use instant oats, so make sure you wet your hands to pack the cookie batter.
- Place the cookie batter on the baking sheet, and use a wet hand to press down the ingredients in a round cookie shape.
- Bake in the center rack of the oven for 15-20 minutes or until the sides are golden brown.
- Cool the cookies down 10 minutes on the cookie sheet, don't touch the cookies, they firm up as they cool down.
- Gently slide a spatula under the cookies and transfer them to a cooling rack to firm up completely.
- Store cookies in a cookie jar in the fridge for up to 3-4 days. Freeze in zip-lock bags for up to 3 months.