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Blueberry Oatmeal Cookies

These are the best soft and chewy blueberry oatmeal cookies. Packed full of fresh blueberries and nutty oats, a combo that will blow your company away and leave you with a new go-to recipe.
Course Dessert
Cuisine American
Keyword blueberry oatmeal cookie recipe, blueberry oatmeal cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cookies
Calories 110kcal
Author Amy

Ingredients

  • 1 cup flour all purpose - or gluten free 1-to-1 flour
  • 2 cups quick oats
  • 1/2 cup butter softened
  • 1 cup coconut sugar or regular sugar
  • 1 tbs honey
  • 1 large egg
  • 1.5 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup fresh blueberries or frozen

Instructions

  • Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
  • When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
  • While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
  • Add eggs and vanilla extract to the wet ingredients and combine on low speed.
  • Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
  • Fold in your delicious blueberries, being careful to try not to smash them.
  • Scoop dough onto a parchment-lined baking sheet.
  • Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
  • Allow the cookies to cool on the pan completely before eating.

Notes

  • Personally, I find coconut sugar tastes much better in this recipe. It also yields a softer cookie.
  • Allow the cookies to cool completely on the baking pan before removing. It’s difficult being patient, but trust me on this.
  • Top with a few extra blueberries to make it pretty. Once you place the cookie dough on the baking sheet, just place a few fresh blueberries on top and press down.
  • You can use frozen blueberries. Pro tip: wait to pull the blueberries out of the freezer until right before you want to add them.
  • For gluten free cookies use gluten free 1-to-1 flour. If celiac also make sure to use certified gluten free oats.

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg