Soft, chewy, and bursting with juicy blueberries and sweet vanilla, these Blueberry Oatmeal Cookies are a wholesome snack or light dessert you won’t want to miss. Made with simple ingredients like oats, spelt flour, and coconut sugar, they’re as delicious as they are nourishing. Perfect for when you're craving a sweet treat without all the guilt!
Ingredients
1 cup rolled oats
¾ cup spelt flour (or all-purpose flour)
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
⅓ cup coconut sugar (or brown sugar)
¼ cup pure maple syrup
¼ cup melted coconut oil (or any neutral oil)
1 tablespoon milk of choice
1 ½ teaspoons pure vanilla extract
½ cup dried or fresh blueberries
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, stir together the oats, flour, baking soda, salt, cinnamon, and coconut sugar.
In a separate bowl, whisk together the maple syrup, coconut oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
Gently fold in the blueberries, being careful not to break them.
Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing the cookies about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your palm.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
If you want to switch things up, here are a few variations you can try:
Add nuts: Walnuts or almonds would add a nice crunch to these cookies.
Use different fruits: You can swap the blueberries for dried cranberries, raspberries, or even chopped strawberries.
Spices: Try adding a pinch of nutmeg or ginger for a different flavor profile.
Make them gluten-free: Simply use certified gluten-free oats and a gluten-free flour blend.
Storage/Reheating
To store the cookies, place them in an airtight container at room temperature for up to 4-5 days. If you want them to last longer, you can freeze them for up to 3 months. Just place the cookies in a single layer on a baking sheet to freeze them individually before transferring them to a freezer-safe bag or container.
To reheat, simply warm them in the microwave for 10-15 seconds or pop them in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I make these cookies without coconut oil?
Yes, you can substitute the coconut oil with any neutral oil such as vegetable oil or sunflower oil.
Can I use a different type of flour?
Definitely! You can use all-purpose flour, whole wheat flour, or even gluten-free flour blends if you prefer.
Are these cookies vegan?
Yes, this recipe is vegan, as it uses plant-based ingredients like maple syrup, coconut oil, and dairy-free milk.
How do I make these cookies gluten-free?
To make them gluten-free, simply use certified gluten-free oats and a gluten-free flour blend in place of the spelt flour.
Can I use fresh blueberries instead of dried?
Yes, you can use fresh blueberries in this recipe, but I recommend gently folding them in to prevent them from bursting and turning the dough too wet.
Conclusion
These Blueberry Oatmeal Cookies are a wholesome, delicious treat that I love making for any occasion. They come together quickly, are easy to customize, and are made with simple ingredients that make them healthier than your typical cookie. Whether you're snacking, baking for a crowd, or just in the mood for something sweet, these cookies are a fantastic choice. Enjoy!
Recipe:
Blueberry Oatmeal Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
Soft, chewy, and bursting with juicy blueberries and sweet vanilla, these Blueberry Oatmeal Cookies are a wholesome snack or light dessert you won’t want to miss. Made with simple ingredients like oats, spelt flour, and coconut sugar, they’re as delicious as they are nourishing.
Ingredients
1 cup rolled oats
¾ cup spelt flour (or all-purpose flour)
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
⅓ cup coconut sugar (or brown sugar)
¼ cup pure maple syrup
¼ cup melted coconut oil (or any neutral oil)
1 tablespoon milk of choice
1 ½ teaspoons pure vanilla extract
½ cup dried or fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the oats, flour, baking soda, salt, cinnamon, and coconut sugar.
- In a separate bowl, whisk together the maple syrup, coconut oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
- Gently fold in the blueberries, being careful not to break them.
- Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing the cookies about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your palm.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add walnuts or almonds for a nice crunch.
You can substitute blueberries with dried cranberries, raspberries, or chopped strawberries.
For a unique flavor, try adding a pinch of nutmeg or ginger.
To make them gluten-free, use certified gluten-free oats and a gluten-free flour blend.
Store the cookies in an airtight container for up to 4-5 days, or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
