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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


  • Stand mixer
  • Baking sheet


  • 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


  • Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
    coconut sugar being added to soften butter in a stand mixer
  • 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.
    adding honey to a stand mixer of coconut sugar and softened butter to whip until fluffy for blueberry oatmeal cookies
  • 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.
    blueberry oatmeal cookie dry ingredients mixed into a antique bowl
  • Add eggs and vanilla extract to the wet ingredients and combine on low speed.
    vanilla and eggs being added to wet ingredients in a stand mixer bowl
  • Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
    antique bowl of dry ingredients being slowly added to wet ingredients to make blueberry oatmeal cookies
  • Fold in your delicious blueberries, being careful to try not to smash them.
    blueberries folded into oatmeal cookie batter in a stand mixer with a turquoise silicon spoon in the bowl
  • Scoop dough onto a parchment-lined baking sheet.
    blueberry oatmeal cookie dough on parchment paper lined cookie sheet ready for baking.
  • Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
    baked blueberry oatmeal cookies on a baking sheet
  • Allow the cookies to cool on the pan completely before eating.
    blueberry oatmeal cookies on a wood cutting board with oats and fresh blueberries surrounding the cookies


  • 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.


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