This post may contain affiliate links.
These Blueberry Oat Cookies are made with almonds, peanut butter, blueberries, almonds and minimal ingredients. Delicious, nutritious and easy to make.
Why Make These Blueberry Oat Cookies
Who doesn’t love a cookie, especially one that’s acceptable for breakfast. Thee cookies have it all going on!
- Minimal Effort.
- Minimal Ingredients.
- Quick!
Ingredient Notes
Old Fashioned Oats. This is the base of our recipe. You can use Gluten Free oats if needed.
Bananas. Two large, ripe bananas mashed.
Peanut Butter. You may also use almond butter.
Vanilla or Almond Extract. Almond extract is preferred but vanilla is great with this recipe too.
Raw Almond Slices. To give this cookie a protein and fiber boost and more almond flavor.
Salt. Just a little pinch.
Blueberries. You may also use strawberries, raspberries or any berry of choice. Fresh is best.
Confectionery Sugar. This is to make the icing for the cookies, because they are made with wholesome ingredients, the drizzle of icing sweetens them up a bit! Totally optional.
How To Make Blueberry Oat Cookies
Step one. Set oven to 350º Mash your ripe bananas in a large bowl. Next add in the peanut butter, vanilla or almond extract and salt. Then using a spatula, mix in the oats, almonds and blueberries.
Step Two. Once the dough is combined, it should be very sticky. Use a 1/4 measuring cup and scoop the dough. Roll it into a ball and gently press it down on a parchment lined cookie sheet.
Step Three. Optional! Mix 1/3 cup of powdered sugar with 1/2 tsp of almond milk or water to make an icing, set aside until cookies are finished.
Step Four. Once the cookies are finished baking, let them cool for a few minutes. Drizzle the icing over them and enjoy!
Recipe Tips
- Do not overcook the cookies. They will set when they cool!
- If you skip the icing, I suggest you add 3 Tbsp of honey to the cookie dough before baking to give them some sweetness!
- Store leftover cookies in a container in the fridge for up to 5 days.
Recipe FAQ’s
Yes, almond butter will be a great substitute for Blueberry Oat Cookies
Yes, however the cookie will be slightly more wet from the frozen berries, you may need to adjust your cook time a bit. Keep a close eye on them.
In an air tight container or ziplock, on the counter for 4 days, refrigerator for one week, freezer for about 3 months.
Other Blueberry Recipes to try
Blueberry Oat Cookies
Equipment
- baking sheet
Ingredients
- 2 large ripe bananas, mashed
- ½ cup peanut butter, or almond butter
- ¼ tsp salt
- ½ tsp almond or vanilla extract
- 2 cups rolled oats
- ⅓ cup fresh blueberries
- ¼ cup shaved almonds, raw
- ⅓ cup powdered suger , whisked with ½ tsp of water
Instructions
- Set oven to 350º Mash ripe bananas in a large bowl. Next, add in the peanut butter, almond extract and salt. Then using a spatula, mix in the oats, almonds and blueberries.
- Once the dough is combined, it should be very sticky. If making the large cookies, take ¼ cup measuring cup and scoop the dough. Roll it into a ball and gently press it down on a parchment lined cookie sheet. They need about 1 inch of space. They won't spread too much in the oven.
- Cook for 11 to 12 minutes. Keep a close eye on them as ovens can vary in temps. Let the cookies cool completely before enjoying. They will crumble a bit if you move them before cooling.
- Optional! Mix ⅓ cup of powdered sugar with ½ tsp of almond milk or water to make an icing.
- Once the cookies are finished baking, let them cool for a few minutes. Drizzle the icing over them and enjoy!
Notes
- Do not overcook the cookies. They will set when they cool!
- If you skip the icing, I suggest you add 3 Tbsp of honey to the cookie dough before baking to give them some sweetness!
- Store leftover cookies in a container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
