Why You’ll Love This Recipe

This recipe is ideal for anyone looking for a quick, healthy cookie that’s easy to make and incredibly satisfying. With no refined sugar, flour, or eggs, these cookies are naturally gluten-free and vegan-friendly (if using dairy-free peanut butter). They’re perfect for busy mornings, after-school snacks, or on-the-go fuel, and they freeze beautifully for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats (use gluten-free oats if needed)
2 large bananas, mashed
1/2 cup peanut butter
1/4 cup blueberries

Directions

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and set aside.
In a large bowl, combine the mashed bananas, rolled oats, and peanut butter. Stir until well mixed.
Gently fold in the blueberries using a rubber spatula.
Form the dough into 12 balls and place them on the prepared baking tray. Flatten each one slightly into a cookie shape.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 12 cookies
Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes

Variations

Nut-Free: Use sunflower seed butter or almond butter as a peanut-free alternative.
Add-Ins: Mix in chopped nuts, shredded coconut, or a few dark chocolate chips for extra texture and flavor.
Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Other Berries: Swap blueberries with raspberries, chopped strawberries, or dried cranberries.

Storage/Reheating

Room Temperature: Store in a sealed container for up to 3 days.
Refrigerator: Keeps fresh in the fridge for up to 1 week.
Freezer: Freeze in an airtight container or freezer bag for up to 6 months. Thaw at room temperature or reheat briefly in the microwave.

FAQs

1. Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid excess moisture affecting the cookie texture.

2. Are these cookies gluten-free?

They are if you use certified gluten-free oats.

3. Can I use steel-cut oats?

No, steel-cut oats won’t soften enough in this recipe. Stick with rolled or quick oats.

4. Can I make these cookies without peanut butter?

You can substitute with almond butter, cashew butter, or a seed butter like sunflower butter.

5. Are these cookies suitable for toddlers?

Yes, they’re soft, naturally sweetened, and free from refined sugar—great for little ones.

6. Can I add protein powder to these cookies?

Yes, you can add a tablespoon or two of protein powder. You may need to adjust the banana or oats slightly to maintain the right consistency.

7. What if my cookie dough is too sticky?

Let the dough rest for a few minutes, or add a few more oats to help absorb the moisture.

8. Can I double the recipe?

Absolutely! Double the ingredients and bake in batches or on two trays.

9. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

10. Do these cookies spread while baking?

No, they don’t spread much. Be sure to flatten them slightly before baking.

Conclusion

Blueberry Oatmeal Cookies are a fast, nutritious, and delicious treat you can enjoy any time of day. With only four ingredients and a quick baking time, they’re as convenient as they are tasty. Keep a batch on hand for healthy snacking or freeze some for busy days ahead—you’ll be glad you did!

Blueberry Oatmeal Cookies

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Blueberry Oatmeal Cookies are soft, chewy, and naturally sweetened with bananas, made with just four wholesome ingredients. These quick, healthy cookies are gluten-free, dairy-free, and perfect for breakfast or snacks.

Author: Amy
Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes
Yield: 12 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups rolled oats (use gluten-free oats if needed)

2 large bananas, mashed

1/2 cup peanut butter

1/4 cup blueberries

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Instructions

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
In a large bowl, combine mashed bananas, oats, and peanut butter. Stir until well combined.
Fold in the blueberries gently with a rubber spatula.
Form the mixture into 12 equal balls and place them on the baking tray. Flatten slightly into cookie shapes.
Bake for 10–12 minutes, until the edges are golden and centers are set.
Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.