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5-Ingredient Healthy Blueberry Oatmeal Cookies

5-Ingredient Healthy Blueberry Oatmeal Cookies are soft, chewy, and a marvelous celebration of wholesome ingredients. Sweetened mostly with banana, egg-free, and gluten-free, these delicious healthier cookies are the perfect grab and go snack or treat.

Blueberry Oatmeal Cookies on a baking sheet with fresh blueberries scattered around.

When I first made and shared my Healthy 6-Ingredient Apple Oatmeal Cookies I was so enamored that I didn’t think to try other fruit.

Once the honeymoon phase wore off with the apple cookies, I suddenly had the bright idea to make a blueberry version.

These easy 5-Ingredient Healthy Blueberry Oatmeal Cookies are just so dreamy! 

The whole batch magically disappeared in less than 24 hours in my household. I would go so far as to say these are our favorite cookies.

Made with all wholesome ingredients, gluten-free, dairy-free, egg-free, and vegan, they are not only the ideal treat for folks with multiple dietary restrictions, but they’re also just so addictive and delicious.

The cookies are sweetened mostly with ripe bananas and a touch of pure maple syrup.  Almond butter is the substance that holds it all together. The combination of oats, cinnamon, and blueberry just jives together so seamlessly!

When you take a bite, you’re met with a soft and chewy cookie with an explosion of sweet flavors, that familiar oaty flavor, hint of cinnamon, and little pops of tangy fresh blueberries. 

This recipe is easy to customize using various nut butters and sweeteners, plus you can make it lower in sugar for an even healthier treat.

White plate of blueberry oatmeal breakfast cookies. Fresh blueberries all around.

Let’s dive into the ingredients list for this oatmeal breakfast cookie recipe.

Ingredients for Blueberry Oatmeal Cookies:

Ripe Bananas: Overripe bananas serve a major role in these cookies. Mashed banana serves as the majority of the volume, sweetness, and moisture for the cookies. You can replace it with unsweetened applesauce if you are allergic to bananas or aren’t into the flavor. 

Pure Maple Syrup: Used to bring added sweetness to the cookies, we use some pure maple syrup. While the bananas lend a great deal of sweetness, they aren’t sweet enough to make the cookies taste like a treat. So for me, the perfect sweetness means adding a little sweetener. 

To keep these cookies entirely refined sugar-free, replace the pure maple syrup with another ripe banana. 

Unsweetened Almond Butter: The glue that holds it all together is unsweetened almond butter! This ingredient takes the place of all-purpose flour, eggs, and unsalted butter, such that we’re left with healthy cookies that are gluten-free, vegan, and dairy-free.

The almond butter brings a great deal of richness to the cookies due to its healthy fat content.

If you prefer peanut butter over almond butter, feel free to make the swap. Walnut butter, cashew butter, and sunflower seed butter all work as well. Whatever you use, just be sure it is very well stirred and thick and that you like the flavor of it, because the flavor shines through.

Rolled Oats: Bringing that amazing texture and oatty nutty flavor to the cookies, we add in rolled oats. Old-fashioned oats bring the best texture and best results but instant oats or quick oats will work in a pinch. I use sprouted gluten-free oats.

Fresh Blueberries: Adding an impressive burst of juicy blueberries, fresh blueberries are total studs in this easy cookie recipe!

I don’t recommend using frozen blueberries, as they tend to let out more water than fresh blueberries and can throw off the texture. If you try it using frozen blueberries, let me know!

Sea Salt & Cinnamon: Salt enrichens the flavor of these cookies by ramping up each individual ingredient’s flavor. Ground cinnamon adds a lovely warm flavor, which I adore, but you can skip it if you’d like.

Optional Additions:

  • If you have pure vanilla extract on hand, you can add 1 teaspoon.
  • Add up to ⅔ cup of chopped pecans or walnuts for banana nut cookies.
  • Feel free to add ½ cup of raisins (or other dried fruits) for more sweetness and texture. 
  • Chocolate lover? Add ½ cup to 1 cup of chocolate chips or white chocolate chips. Dark chocolate chunks work too!
  • Replace the pure maple syrup with packed brown sugar or coconut sugar and add another mashed banana to offset the loss of moisture. 
  • Add 2 to 3 tablespoons of hemp seeds or flax seeds for a boost of omega 3 fatty acids to go with your whole grain.
blueberry oatmeal cookies on a parchment lined baking sheet fresh out of the oven.

Now that we’ve covered the simple ingredients list, let’s bake some amazing blueberry cookies!

How to Make 5-Ingredient Healthy Blueberry Oatmeal Cookies:

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).

Mashed bananas in a red mixing bowl.

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.

Mashed banana, almond butter, and pure maple syrup in a mixing bowl.

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. 

Oats, cinnamon and salt on top of the wet ingredients, ready to be mixed in.

Gently fold in the fresh blueberries using a rubber spatula until they are well-distributed throughout the dough.

Fresh blueberries on top of oatmeal cookie dough, ready to be mixed in.
Oatmeal cookie dough in a mixing bowl, ready to be forms into cookies.

Drop mounds of blueberry oatmeal cookie dough onto the prepared cookie sheet, forming any size cookies you like. I make 7 giant cookies, but you can easily make smaller ones. 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.

Raw blueberry oatmeal cookie dough on a prepared cookie sheet, ready to go 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 do 13 minutes for my 7 large cookies. 

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. If you try moving the cookies before they have cooled off, they may be very gooey and fall apart.

After 15 minutes, you can move the cookies to a wire rack if you’d like or just keep them on the sheet pan. As they cool, they set up and hold together nicely. 

Store cookies in an airtight container on the counter for up to 2 days. Transfer any remaining cookies to the refrigerator for up to 1 week, or freeze in a zip lock bag for up to 3 months.

White plate of blueberry oatmeal cookies with fresh blueberries all around.

That’s it! An incredible treat the whole family will love. You’ll want to put this blueberry cookie recipe on repeat over and over!

Yummy enough for a tasty treat and healthy enough to be considered breakfast cookies, these chewy blueberry oatmeal cookies are just an incredible way to start the day or a glorious afternoon snack.

If you enjoy healthier cookie recipes, and love soft texture, you’re going to be obsessed with these chewy oatmeal cookies. They’re the absolute best cookies to make weekly for a health-conscious treat.

Make it for those times you’re craving a sweet treat, or meal prep it for kids lunches or afterschool snacks.

Blueberry cookies on a baking sheet.

If you love healthy oatmeal treats like this, also try out these reader favorites!

More Healthy Oatmeal Recipes:

What type of fresh fruit do you think we should use for our next oatmeal cookie adventure?

Enjoy these yummy gluten-free oatmeal cookies any time of year!

Blueberry Oatmeal Cookies on a baking sheet with fresh blueberries scattered around.
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4.49 from 47 votes

Healthy Blueberry Oatmeal Cookies

Soft and chewy healthy Banana Blueberry Oatmeal Cookies are easy to customize and so delicious! The warm cinnamon, sweet banana flavor and tangy blueberries with the oats are absolutely delightful
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Cookies
Cuisine: American
Servings: 9 Large (or 12 small) Cookies
Calories: 216kcal
Author: Julia

Ingredients

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.

Video

Notes

If you try moving the cookies before they have cooled off, they may be very gooey and fall apart. After 15 minutes, you can move the cookies to a wire rack if you'd like or just keep them on the sheet pan. As they cool, they set up and hold together nicely. 
Store cookies in an airtight container on the counter for up to 2 days. Transfer any remaining cookies to the refrigerator for up to 1 week, or freeze in a zip lock bag for up to 3 months.

Nutrition

Serving: 1Cookie (of 9) | Calories: 216kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 259mg | Fiber: 4g | Sugar: 5g

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Recipe Rating




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Louise

Friday 19th of January 2024

Fabtastic recipe, many thanks, Julia! Half of my family is vegan but we are all 100% into tasty treats - this ticks all the boxes for everyone, thank you!

Mark

Wednesday 9th of August 2023

These 5 ingredient 7 ingredient cookies were excellent. I baked them this morning in a Wilton muffin top pan. I made 5 ingredient 9 ingredient chocolate oatmeal brownies from Green Smoothie Gourmet yesterday. I get lured to these recipes and no-bake bake ones, but they're usually delightful, besides, I enjoy preparing meatless stuffed pork chops. Fine recipe!

Lori

Monday 3rd of April 2023

Really good! I didn't think so at first but I refrigerated them like someone else on here suggested and I had to hide a couple from my husband so I could have some! I used sugarfree maple syrup and homemade walnut butter (I have a bag of walnuts leftover from my holiday baking) the first time I made them, today I had some nectarines going bad so I chopped some to use in place of the blueberries and mashed up the remainder to take the place of one of the bananas. Tasted great raw, they're baking now

Lori

Saturday 8th of April 2023

@Julia, Yeah, I have to say they were WAY better with the blueberries though. It is a great way to use up fruit that might otherwise go bad though. Back to blueberries for today's batch!!

Julia

Monday 3rd of April 2023

Thanks so much for sharing all of this, Lori! Thrilled to hear they turned out well with your yummy changes :)

Anilah

Friday 17th of March 2023

These cookies are so delicious 😋, such a wonderful snack or a breakfast cookie, so soft, can't wait to make them again

Julia

Sunday 19th of March 2023

Yaaay! Happy to hear it! I just can't get enough of them, myself! xo

Sherry

Wednesday 15th of March 2023

I can't find unsweetened almond butter . How much more sugar will regular almond butter ads and will it change the flavor of the cookies?

Julia

Thursday 16th of March 2023

Hi Sherry! Sweetened almond butter works great, and honestly I would still add the same amount of pure maple syrup :) I calculated the sugar per cookie if you use sweetened almond butter, and it will be 7 grams of sugar per cookie. The calories stay the same. Let me know if you have any other questions! xo

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