These toddler approved Healthy Blueberry Oatmeal Cookies are super soft, chewy, and the perfect way to use all those in season fresh picked blueberries!
It’s prime blueberry picking season here in the PNW and I couldn’t be happier. A couple of weekends ago we took the girls to a local farm and picked 8 lbs of the beauties and when I asked M what we should make with them, her immediate response was cookies! Since summer has been filled with loads of birthday parties, gatherings, and outings with cake, ice cream, popsicles, and endless other treats, these Healthy Blueberry Oatmeal Cookies were the perfect way to help balance the rest of the summer deliciousness.
Seriously. Is there anything better than fresh picked blueberries? Maybe fresh picked blueberries that cost only $1.30 a lb? Or how about watching a baby love fresh picked blueberries? 😉
My favorite thing about these cookies (and really any cookie) is when the ingredients are simple enough that there’s no need to do a special run ot the store.
Well, except for all of the fresh picked blueberries, that is.
These cookies are super soft, chewy, and made healthy by using whole wheat flour and maple syrup instead of refined sugars for sweetness. I love it when the girls get super excited about a cookie that I can get excited about them eating them, just like our Oatmeal Quinoa Chocolate Chip Cookies and Peanut Butter Chocolate Energy Balls!
Enjoy those fresh blueberries, friends! While you’re at it, if you’re looking for additional ways to use all those tasty berries, we’ve already made a couple of batches of our Blueberry Almond Granola!
Other Cookies We Love
Healthy Blueberry Oatmeal Cookies
- 1 cup instant oats 100 grams
- 3/4 cup whole wheat flour 90 grams
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter melted and cooled
- 1 lg egg room temp
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup milk 2% or less
- 1 cup fresh blueberries
- Mix instant oats, whole wheat flour, baking powder, cinnamon, and salt in a medium sized bowl. Measuring the oats and flour by grams is important. If you don’t have a scale, sift ingredients to measure.
- In separate large bowl, mix together butter, egg, and vanilla. Then slowly add maple syrup and milk and stir until combined.
- Slowly add the flour and oat mixture to the wet mixture and stir until just incorporated. Gently fold in the blueberries.
- Cover and chill dough in fridge for at least 30 minutes.
- Pre-heat oven to 325 degrees. Line a baking sheet with parchment paper.
- Place 12 – 15 rounds on parchment paper and flatten. Bake for 10-14 minutes. Cool on a wire rack for 10 minutes and then enjoy!
Here is our favorite kitchen scale!