4 Ingredient Blueberry Oatmeal Cookies - The Big Man's World ® (2024)

These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They have no flour or eggs in them and bake in just 12 minutes.

I love a good, simple, and delicious oatmeal-based cookie.

To keep things a little lighter, we like to make them healthier without sacrificing flavor. If you’ve tried our strawberry cookies, carrot cake cookies, or zucchini cookies already, you will no doubt love these blueberry ones.

This blueberry cookie recipe is a staple in our household. They are perfect when you need a little healthy dessert after dinner or if you are feeling peckish but want to keep things wholesome. Besides, like blueberry bars or blueberry baked oatmeal, the combination of oats and blueberries is pretty magical.

Why this recipe works

• Just 4 pantry staples. All you need is oats, bananas, peanut butter, and blueberries.No flour or eggs needed, but don’t fret- they have a gorgeous soft and chewy texture and taste full of blueberry flavor.
• Naturally vegan and gluten-free. These cookies are great if you can’t tolerate dairy or gluten.
• Ready in 12 minutes. From prep to plate, these cookies come together in no time.
• Healthy enough for breakfast. There is a reason why my family calls these blueberry breakfast cookies (they are very similar to my classic oatmeal breakfast cookies).

Ingredients (and substitutions)

As mentioned earlier, this recipe calls for just four basic ingredients that you’ll likely already have in your pantry. Here is what you’ll need:

• Rolled Oats.Also known as old-fashioned oats. You can use quick-cooking oats if you prefer softer cookies. Do not use steel-cut oats (trust me, you will need to visit the dentist if you do).
• Peanut Butter.Smooth and drippy peanut butter, preferably with no added ingredients! You can replace this with any smooth nut or seed butter. I’ve tried it with almond butter and tahini, and it worked really well!
• Bananas.Mashed overripe bananas to provide sweetness. Technically, these are blueberry banana cookies. However, as many of my cookies call for a banana, it’s a standard ingredient.
• Blueberries.Fresh or frozen blueberries can be used. I used frozen berries that I’d thawed and patted dry.
• Optional enhances. A pinch of salt, some vanilla extract, or a large egg.

Find the printable recipe with measurements below.

Recipe tips and variations

• Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
• Chill the dough if you prefer thicker cookies. Chilling the dough before baking will help your cookies keep their shape.
• These cookies are not overly sweet, so add some maple syrup or honey if you prefer sweeter cookies. I find 2 tablespoons to be plenty.
• Use fresh blueberries whenever possible for the best possible flavor.
• Add some fun mix-ins like white chocolate chips, fold through some blueberry jam, or add some lemon zest to give some gorgeous citrus flavor (have you tried my lemon blueberry cake yet?).

Storage instructions

To store: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in an airtight container or covered in plastic wrap. Breakfast Cookies are best stored in the fridge and will keep fresh for up to 7 days. Be sure to keep them covered.

To freeze: wrap each cookie in parchment paper and place them in either a sealable container or a ziplock bag. They will keep well frozen for up to 6 months.

Frequently asked questions

More healthy oatmeal cookies to try

• Healthy oatmeal chocolate chip cookies
• Healthy oatmeal raisin cookies

Recipe originally published June 2020 but updated to include new information and video for your benefit.