Healthy Blueberry Oatmeal Cookies | Healthy Baking
This recipe for healthy blueberry oatmeal cookies is easy to make — and a new favorite! Cozy oats and hints of cinnamon fill every bite of these supremely soft and chewy cookies, and the juicy berries add irresistible pops of flavor too. The dough is quick and simple to whip up any day of the week, yielding sweet treats perfect for any cookie cravings. A hit with both kids and adults!
One spring, I flew to Michigan for a short retreat. The hostess planned a fantastic itinerary for us and filled each day with a variety of workshops, relaxation time, and amazing meals. (We were a group of food bloggers, after all!)
The first morning, she booked a reservation at a local brunch spot downtown, situated a few blocks away from our hotel, and we walked over in the overcast, slightly drizzly weather. A warm and cozy atmosphere greeted us as soon as we slipped through the door, with bright yellow walls, exposed brickwork, and tile mosaics covering the pillars lining the main dining room, and a waiter led us to a table in the center with a gorgeous view of our eclectic surroundings.
He brandished menus, and we read through every option. Each one sounded more tempting than the last — especially to someone as indecisive as me! Omelets, scrambles, quiches, breakfast sandwiches and wraps… Plus an assortment of pastries, pancakes, and French toast. What should I pick??
Although “one of everything, please!” felt like the only right answer, I managed to narrow it down to a single choice. The waiter scribbled down our individual orders, yet he returned moments later… With a gigantic cinnamon pecan roll for us to share — topped with a towering scoop of cream cheese frosting and a generous dusting of powdered sugar — completely on the house. Somehow, he intuitively knew the way straight to our hearts!
Eventually, he carefully set down each of our entrées before us. We all requested something different, so the table ended up covered with almost half of the menu! My meal came with a side of thick, creamy oatmeal filled with fresh blueberries, yet I almost forgot to eat any… The sweet people and lively discussion about our next fun event distracted me!
I recently found photos from that fun brunch while nibbling on a cookie after dinner, and that magical moment served as the inspiration for these healthy blueberry oatmeal cookies! Yes, my mind can work in random and mysterious ways… Combining memories from the past with present day actions and packaging them into one delicious sweet treat!
Soon, the oven hummed as tempting aromas swirled through my kitchen, just like the ones from the farm-to-table restaurant on that chilly Michigan morning. Yet this time, I had no other distractions… So unlike with that bowl of hot creamy oatmeal, I definitely didn’t forget to eat any of these cookies!
QUICK OVERVIEW – HEALTHY BLUEBERRY OATMEAL COOKIES
Difficulty: Mainly easy, including for many beginner bakers.
Taste: Warm and comforting with cozy oats and a background of cinnamon in every bite, punctuated by bright pops of fruity sweetness.
Texture: A very soft, chewy, and moist cookie base studded with juicy berries.
KEY INGREDIENTS TO MAKE HEALTHY BLUEBERRY OATMEAL COOKIES
Let’s talk about the key ingredients that you’ll need to make these healthy blueberry oatmeal cookies. Many of these are common and predictable, so there’s a decent chance you have almost all of them in your kitchen already!
Oats. No surprises here! Oatmeal cookie recipes always call for oats. To make these healthy blueberry oatmeal cookies, you’ll use instant oats. They’re also called “quick cooking” and “one minute” oats — and they’re not the ones that come in those individual packets with flavors like apple cinnamon or maple brown sugar!
Just like traditional old-fashioned rolled oats, instant oats only contain one ingredient: oats. However, they vary in one very important way… Instant oats are smaller and thinner. This size difference means instant oats soften faster, which gives your healthy blueberry oatmeal cookies the best soft and chewy texture!
Hint: You can find instant oats right next to the old-fashioned rolled oats at the grocery store. If you don’t see anything labeled “instant,” then look for containers with one of their other names: “quick cooking” or “one minute” oats.
Tip: If you’d like to make your healthy blueberry oatmeal cookies gluten-free, then substitute certified gluten-free instant oats. They work perfectly!
Flour. To make these oatmeal cookies healthier, I opted for whole wheat flour. It has more fiber and micronutrients compared to all-purpose flour, and I also love the extra coziness it adds to these cookies’ flavor.
Tip: If you’d like to make your healthy blueberry oatmeal cookies gluten-free, then see the Notes section of the recipe. I’ve shared how to do so there!
Cinnamon. It almost feels illegal to bake oatmeal cookies without any spices… Oats and cinnamon go together like peanut butter and jelly or cereal and milk!
After worrying a bit about whether the cinnamon would overpower the blueberries, I experimented with a few different amounts. Ironically, my taste testers and I unanimously agreed that the batch with the most tasted the best! The cinnamon added such a deliciously cozy background warmth, and it complemented the fresh fruit perfectly. They didn’t clash or compete with each other at all!
Tip: If you’re a big cinnamon fan like I am, then I highly recommend Saigon cinnamon! It tastes a bit sweeter, stronger, and richer compared to regular cinnamon. It’s also really affordable! Many stores now stock it, but I often buy mine online here. It’s basically the only cinnamon I now use in my baking!
Coconut oil or butter. Both work equally well, so feel free to use whichever one you typically keep on hand! Regardless of what you pick, you’ll only need 2 tablespoons, unlike many traditional recipes that call for a full stick or two of butter. This smaller amount really helps keep your healthy blueberry oatmeal cookies low calorie and low fat!
Tip: If you’d like to make your healthy blueberry oatmeal cookies vegan and dairy-free, then use the coconut oil option or stick-style vegan butter (I like this one and this one). It performs perfectly too!
Unsweetened applesauce. Although not exactly the most common cookie ingredient, unsweetened applesauce is a key ingredient in these! It replaces the eggs found in more traditional recipes, and it also adds moisture to the dough, which yields a lovely soft cookie texture.
Because someone in my family developed an egg allergy, I wanted to create treats they could enjoy too. I also started working on this recipe during a time where the price of eggs absolutely skyrocketed and they were nearly impossible to find at any grocery store… So my applesauce idea ended up being a happy coincidence that also happened to work out really well!
Tip: I often keep single-serving applesauce cups in my pantry so I can easily bake a batch of these cookies (or these brownies!) whenever a craving hits. They’re so handy!
Vanilla. A common cookie ingredient! It adds rich buttery notes to the background.
Sweetener. Instead of refined granulated sugar, you’ll sweeten your healthy blueberry oatmeal cookies with pure maple syrup. It’s the kind that comes directly from maple trees and only includes one ingredient: maple syrup! It’s often sold in thin glass bottles or squat plastic jugs (like this).
Tip: Skip the pancake syrup and sugar-free maple syrup! These generally contain other ingredients, which changes the way they behave in baking recipes. This is particularly true of sugar-free maple syrup. It’s often water-based, and that makes your oatmeal cookies cakey or bready, rather than soft and chewy.
Blueberries. A very important ingredient in these healthy oatmeal cookies! I prefer fresh blueberries. They add such an irresistible burst of bright, naturally sweet, oh-so-juicy flavor!
No eggs? That’s right! Because of the unsweetened applesauce, these healthy blueberry oatmeal cookies are egg-free. They’re naturally vegan and dairy-free too!
HOW TO MAKE HEALTHY BLUEBERRY OATMEAL COOKIES
Now that you’ve assembled your ingredients, let’s briefly talk about how to make the best healthy blueberry oatmeal cookies. Like I promised earlier, this recipe is simple and straightforward to make! I have some tips to ensure your treats turn out beautifully flavorful, soft, and chewy too.
Measure correctly. I’ll repeat this until I’m as blue in the face as Violet from “Willy Wonka and the Chocolate Factory…” It’s extremely important to measure all of the ingredients correctly!
For the oats and flour, use this method or a kitchen scale. (← That’s the one I own!) Whatever you do, promise me that you will not scoop either one directly from its container with your measuring cups. This can result in adding up to 1 ½ times as much as the recipe calls for, and that will result in cakey, bready, or dry cookies. This is especially true of the oats! They act like little sponges and soak up lots of moisture from the cookie dough. Yet if you use this method or a kitchen scale (even better!), your healthy blueberry oatmeal cookies should turn out perfectly soft and chewy.
For the pure maple syrup, use a measuring cup — not a kitchen scale! Many kitchen scales come with a fluid ounces option, but because they’re still measuring by weight, this only works for liquids whose density is exactly 1.0g/mL (like water). Pure maple syrup’s density is different, so unless you want to do the math to convert it to dry ounces or grams… Measuring cups are much more accurate. (Faster too!)
Mix by hand. Leave your stand mixers and hand-held mixers on the shelf! Those can overmix this cookie dough, which results in a gummy or rubbery texture. Instead, use a whisk where explicitly instructed and a fork for everything else.
That’s right — a fork! You can even see mine in the photos above and below. The open spaces between a fork’s tines let ingredients pass through and mix more efficiently, compared to the flat sides of spoons and spatulas, and that also helps guard against overmixing. It’s one of my tried-and-true tricks for making batters and doughs!
Chill. Once you’ve stirred everything together, the cookie dough will be rather wet and shaggy. A brief stint in the fridge helps solve that! Chilling helps stiffen the cookie dough and makes it easier to work with.
Drop + shape. After chilling, the cookie dough will still be sticky, so use a spoon and spatula to drop it onto your baking sheet – not your hands! It doesn’t spread while baking, so you’ll also need to flatten it with a spatula. If you’d like your cookies to look circular and round, smooth out the edges with that spatula too.
Tip: I use these mini spatulas. They’re so handy — and cute too! At this point, I own more mini spatulas than regular-sized ones… I love how incredibly useful they are, and the complete lack of drawer space in my kitchen also proves that!
Bake. Remember to set a timer! These healthy blueberry oatmeal cookies finish baking relatively quickly. Do not wait until the centers look and feel firm — that results in dry and cakey cookies!
This is my #1 tip for the best soft and chewy oatmeal cookies. They’re done when the centers still appear a little underdone and squishy. The residual heat from the warm baking sheet will cook those centers all the way through, without drying out your cookies or turning them cakey, while you let them rest before transferring them to a wire cooling rack. If you remove your pan from the oven when the centers are a bit squidgy, your cookies should stay soft and chewy for days — if not close to an entire week!
Reshape (optional). This only affects their appearance, not their flavor! The moment you remove your cookies from the oven, gently run a butter knife around the outsides to nudge any lopsided or misshapen bits back into place. Along with smoothing out the edges of the dough with a spatula prior to baking, this is my other trick for making perfectly round and circular cookies! Just remember to work quickly. The cookies are still a bit malleable right when you pull them out, but they firm up and refuse to budge within a minute or two!
FAQS ABOUT HEALTHY BLUEBERRY OATMEAL COOKIES
Are these healthy blueberry oatmeal cookies gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, or low calorie?
Yes — to everything! As written, these healthy blueberry oatmeal cookies are naturally vegan, eggless, dairy-free, clean eating, low fat, and low calorie (compared to many traditional oatmeal cookie recipes!). I’ve also shared how to make them gluten-free in the Notes section of the recipe.
Can I substitute old-fashioned rolled oats?
Sort of! Measure the same amount of old-fashioned rolled oats, but blitz them in a blender or food processor until they’re ⅛ to ¼ of their original size before adding them to your mixing bowl. This makes them about the same size as instant oats, so your cookies should still have a similar soft and chewy texture.
What about a different flour?
Yes again! White whole wheat flour, whole wheat pastry flour, and all-purpose flour perform perfectly. Oat flour (gluten-free, if needed!) also works well, but be extra careful when measuring it because it tends to be a bit more absorbent than wheat-based flours.
Can I use regular butter?
Absolutely! Regular unsalted butter works wonderfully too.
I don’t have unsweetened applesauce. What can I use instead?
Regular sweetened applesauce would be the next best thing. Flavored applesauce (such as cinnamon!) would be great too. If you’re okay with consuming eggs, then you can substitute a large egg instead.
Can I substitute another sweetener?
You sure can! Honey and agave work equally well.
Can I use frozen blueberries?
Sure! Just thaw them first, and gently pat them dry to remove any excess thawing liquid. Keep in mind that frozen blueberries often dye baked goods a gray-ish color, so your cookies may look a little different… But they should still taste the same!
My cookies turned out cakey, bready, or dry. Why is that?
There are a few common culprits! First, don’t substitute sugar-free maple syrup. (See the “Sweetener” header in the “Key Ingredients to Make Healthy Blueberry Oatmeal Cookies” section above for more info!) Don’t substitute coconut flour either! It’s about three times as absorbent as other flours, so it often yields a very dry and almost crumbly texture.
Second, make sure you’re measuring all of the ingredients correctly. Too much flour, too many oats, or not enough sweetener will all yield a cakey, bready, or dry texture. (See the “Measure correctly” header in the “How to Make Healthy Blueberry Oatmeal Cookies” section above for more info!)
Third, don’t overbake your cookies. This also dries them out and yields a cakey or bready texture. Try pulling them out a couple of minutes sooner for a better soft and chewy texture! (See the “Bake” header in the “How to Make Healthy Blueberry Oatmeal Cookies” section above for more details.)
What’s the best way to store these healthy blueberry oatmeal cookies? And how long will they last?
Store your cookies in an airtight container. If left at room temperature, they should keep for a couple of days. They’ll keep even longer if refrigerated, and these oatmeal cookies freeze really well too!
Healthy Blueberry Oatmeal Cookies
These healthy blueberry oatmeal cookies are easy to make — and a new favorite! Cozy oats and hints of cinnamon fill every bite, and the juicy berries add irresistible pops of flavor too. The dough is quick and simple to whip up any day of the week, yielding sweet treats perfect for any cookie cravings. Leftovers will keep for at least two days if stored in an airtight container at room temperature or at least five days if stored in an airtight container in the refrigerator. These cookies also freeze really well!
- In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, applesauce, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the cookie dough for 15 minutes.
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Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to ⅜”-thick using a spatula. Bake at 325°F for 8-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!).
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The residual heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” and “one-minute” oats. They’re smaller and thinner than old-fashioned rolled oats and only contain one ingredient (oats!), just like old-fashioned rolled oats. They are not the ones in the small flavored packets of oatmeal.
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!
CINNAMON NOTE: I highly recommend Saigon cinnamon. It has a slightly stronger, richer, and sweeter flavor compared to “regular” cinnamon. This is the one that I use, and it’s really affordable. (It’s basically the only kind I use in my baking now!)
VEGAN BUTTER NOTE + ALTERNATIVE: Use stick-style vegan butter (I like this one and this one), rather than tub-style, for the best results. Unsalted butter may be substituted for the vegan butter or coconut oil.
APPLESAUCE NOTES + ALTERNATIVES: Unsweetened applesauce is also called “no sugar added” applesauce. I use regular unsweetened applesauce (not granny smith). I like keeping single-serving containers in my pantry; they’re really handy for baking recipes!
Sweetened applesauce may be substituted. Flavored applesauce (such as cinnamon!) would work as well.
If you’re fine with consuming eggs, then you can substitute 1 large room temperature egg for the applesauce instead. With this substitution, your cookies should spread a bit, so don’t flatten the cookie dough quite as much just before baking.
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.
I don’t recommend substituting sugar-free maple syrup. Because it’s often water-based, it makes these cookies cakey or bready.
BLUEBERRIES NOTE + ALTERNATIVES: I strongly recommend fresh, if at all possible. You can substitute frozen and thawed blueberries, but pat them dry after thawing to remove any excess thawing liquid. Keep in mind that they often dye the cookie dough a gray-ish color.
If you’d prefer to use dried blueberries, then substitute ¼ cup (40g). I highly recommend hydrating them first — it makes them really soft, plump, and juicy! To do so, add the dried blueberries to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the dried blueberries sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the cookie dough.
DAIRY-FREE, EGG-FREE + VEGAN OPTION: No modifications needed!
NUT-FREE VERSION: Use the stick-style vegan butter option, or substitute regular unsalted butter.
GLUTEN-FREE OPTION: Use certified gluten-free instant oats. For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob’s Red Mill) will also work, if measured like this.
HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they’ll keep for a couple of days. If refrigerated, they’ll last at least five days (if not a week or more!). Once baked and fully cooled, these oatmeal cookies also freeze really well!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.
{gluten-free, vegan, egg-free, dairy-free, nut-free, clean eating, low fat,}
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