Blueberry Oatmeal Cookies

5 from 1 vote

Jul 18, 2025

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These Blueberry Oatmeal Cookies have chewy centers and crispy edges and are packed with fresh blueberries! Made more wholesome with rolled oats, whole wheat flour and applesauce. I think you will absolutely love these blueberry cookies!

Blueberry oatmeal cookies on a wire rack.

Why You’ll Love This Recipe

These blueberry oatmeal cookies remind me of my blueberry oatmeal bars and healthy coffee cake, but in a cookie form. The texture is just right, chewy and light, never dense, with a slightly crispy crust thanks to coconut sugar and rolled oats.

The flavor is where these oat and blueberry cookies shine! The lemon reminds me of Italian Panettone, while optional freeze-dried blueberries add tanginess and the baked-in fresh berries bring sweetness and a jam-like texture.

I’ve tried to make this blueberry oatmeal cookie recipe with 4 ingredients, but those recipes just aren’t my jam. They’re usually flavorless, and while maybe healthier, I’m all about balance!

Ingredients for Blueberry Oatmeal Cookies

Fresh blueberries, freeze dried blueberries, lemon zest and juice, avocado oil, maple syrup, coconut sugar, egg, vanilla, baking powder, applesauce, cinnamon, almond butter, rolled oats, whole wheat flour.

Rolled oats: I like the texture of rolled oats, they make a more chewy cookie. Quick oats will work but cookies will be softer.
Flour: Whole wheat or spelt flour. See variations below if you prefer all-purpose flour.
Fresh blueberries: Fresh is best here! Frozen blueberries release too much liquid and will make the cookies too soft.
Almond butter: I have added almond butter for some nutty flavor, and it does provide structure. You can substitute it with tahini, peanut butter, or cashew butter but taste will be slightly different.
Avocado oil: Has a neutral flavor, adds moisture, and helps create a soft, tender texture.
Applesauce: Unsweetened or sweetened will work, I used unsweetened applesauce.
Sugar: I used coconut sugar but feel free to use brown sugar. Both will give the cookies a slightly crispy texture.
Maple syrup: I used maple syrup to add a touch of flavor depth.
Egg: Just one egg is needed to bind ingredients.
Vanilla extract: Vanilla and blueberries are a match made in heaven.
Lemon: Zest of 1 lemon plus a couple teaspoons of lemon juice for the fresh citrus kick.
Baking powder: Helps the cookies rise.
Cinnamon: Adds warm, cozy spice that complements the blueberries and lemon zest.
Freeze-dried blueberries (optional): You can buy them on Amazon. It’s an optional ingredient and unfortunately you can’t replace it with anything, but it adds a lovely tangy flavor and makes cookies look beautiful.

How to Make Blueberry Oatmeal Cookies

Preheat the oven to 375 F and line a large sheet pan with parchment paper.

Mix wet ingredients: In a large bowl, whisk together the almond butter, oil, applesauce, brown sugar, maple syrup, egg, vanilla, lemon zest, and lemon juice until smooth.
Add the blueberries: Gently stir or fold in the fresh blueberries so they don’t get crushed.
Add dry ingredients: Add the oats, flour, baking powder, and cinnamon. Stir everything together.
Chill the dough: Set the dough in the fridge for 20 minutes. Very important step to prevent cookies from spreading too much, so don’t skip.
Make the blueberry powder: Blend the freeze-dried blueberries into a powder and pour onto a small plate.
Shape and roll: Scoop the dough with a medium cookie scoop and use damp hands to roll it into balls, then roll in blueberry powder. It’s OK if they’re not fully coated.
Bake: Bake for 13-15 minutes.
Cool and enjoy: Let your blueberry cookies cool and firm up on the baking sheet.

Tips for Best Results

Before you get baking, here are a few tips to help make the perfect blueberry oatmeal cookies.

Don’t skip dough chilling: It gives the oats time to soak up the liquid, which helps with the texture. If you skip, the cookies will spread too much and turn out flat and too soft.
To avoid squishing blueberries: We usually add blueberries in the end but when I mix them in oat-based cookies, I like to add them at this point. I feel it is easier to incorporate while the batter is not rough yet.
Roll with wet hands: Lightly wetting your hands keeps the dough from sticking and makes it easier to shape the cookies.
Avoid frozen blueberries: Frozen berries release excess liquid, which can ruin the texture by adding too much water. Also, everything will become purple. I know it is not the issue, but the cookies would look way too dark.
If you rinse blueberries: Gently pat them dry with a paper towel. Extra moisture will affect the dough’s texture.

Three blueberry oatmeal cookies stacked, one showing texture inside.

Variations

Nut free: Replace almond butter with more avocado oil and add about 2 tablespoons extra flour and 1 tablespoon oats to balance. The texture will be a bit less rich, and don’t forget to chill the dough to prevent spreading.
All-purpose flour: All-purpose flour doesn’t absorb as much liquid, so you’ll need to add a little extra to get the right texture. Use 1 cup plus 2 tablespoons and add more if needed.
Omit maple syrup: I understand desire to cut back on amount of ingredients used. Blueberry cookies will have a little less flavor but still delish. I recommend adding a bit more sugar and flour then.
Other fruit: You can swap fresh blueberries for raspberries or chopped strawberries. You can omit the powder or get freeze-dried strawberries or raspberries instead.
Add chocolate: Mix in chocolate chips for extra sweetness. Dark, milk, or white chocolate chips would be delicious.
Add crunch: With chopped walnuts, pecans, or almonds.

How to Store

Store: Cover blueberry cookies with a kitchen towel and tuck them in a dry spot, so they don’t get too soft.

Freeze: You can freeze them in an airtight container for up to 3 months. Then just let cookies thaw on the counter for a few hours before enjoying.