These toddler approved Healthy Blueberry Oatmeal Cookies are super soft, chewy, easy to make, 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! So these Healthy Blueberry Oatmeal Cookies were born!
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? 😉
The base for these cookies is super simple. You probably have everything you already need in your pantry – maybe not the Whole Wheat Flour, but if you don’t, add that to your pantry list – you wont regret it, I promise!
Fresh blueberries, of course, probably not in your pantry.
How To Make:
Also, super simple.
- Mix dry ingredients
- Mix wet ingredients
- Chill dough
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.
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
No, not at all. This recipe will work fine with All Purpose flour. I choose whole wheat just for the nutritional value.
No, you don’t have to chill it, but chilling it controls the spread of the cookies while they’re baking and it helps concentrate the flavor.
Stored in an airtight container these cookies will last at room temp up to a week.
Yes! Just roll out the dough and you can keep it in the fridge for up to 3 days before baking.
Yes!! You can totally freeze the dough in ball form for up to 3 months and just cook from frozen.
Totally. I love keeping them in the freezer and pulling them out as needed. You can keep cooked cookies in the freezer for up to 3 months.
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!