Blueberry Oatmeal Cookies are the best, aren’t they? These breakfast cookies combine chewy oats, sweet blueberries, and crunchy pecans for a treat that’s hard to resist. Our version keeps that old-school charm but adds a fun twist with almond butter and maple syrup. Trust me, these cookies are super easy to make and will make your kitchen smell incredible.
Honestly, I just can’t get enough of these cookies. They have that perfect balance of chewy oats, bursts of blueberry flavor, and the nutty crunch of pecans. Plus, you don’t need to be an expert baker to whip up a batch of these goodies. Just mix, bake, and enjoy! Whether you’re having them with your morning coffee or as an afternoon snack, these cookies will surely hit the spot.
INGREDIENTS FOR BLUEBERRY OATMEAL COOKIES
Makes: about 20 cookies | Prep Time: 10 minutes | Bake Time: 10 minutes | Total Time: 20 minutes
- 1 tbsp/7g ground flax
- 2 tbsp/30ml water
- 2/3 cup/160ml maple syrup
- 1/3 cup/75g almond butter
- 1 tsp/5ml vanilla extract
- ¾ cup/90g oat flour
- 1 tsp/4g baking powder
- ¼ tsp/2g salt
- 1 ½ cups/140g rolled oats
- ¾ cup/120g dried blueberries
- ¾ cup/68g chopped pecans
HOW TO MAKE BREAKFAST OAT COOKIES
1. Preheat oven to 375°F/190C. Line baking sheets with parchment. In a small bowl, combine flax and water. Stir and allow to sit for 5 minutes to gel. In a large bowl, combine maple syrup and almond butter. Stir until smooth and well incorporated. Stir in the gelled flax and vanilla.
2. Add the oat flour, salt, and baking powder. Stir until smooth. Stir in the rolled oats, dried blueberries, and chopped pecans. Combine until all the additions are well distributed and coated in the batter.
3. Scoop 2-3 tbsp/30-45ml sized mounds of mixture onto a lined baking sheet. Use wet fingers or a spoon to keep the edges together. Leave 2-3”/5-8cm between mounds to allow for spreading.
4. Bake for 9-12 minutes, until golden brown at edges. Cool on baking sheet for at least 5 minutes before transferring to cooling rack to cool completely. Keep at room temperature in a sealed container for up to 3 days or in the freezer for up to 1 month.
COOK’S NOTES
Other nut and fruit flavours: cranberries and walnuts, slivered almonds and chopped apricots, raisin and sunflower seeds (add ½ tsp/1g cinnamon), or any mixed of fruits and nuts up to 1 ½ cups of add-ins.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍪 Quick Oats – For a different texture, try using quick oats instead of old-fashioned oats. Quick oats will make the cookies softer and more uniform, while old-fashioned oats give a chewier texture.
🍪 Frozen or fresh blueberries – If dried blueberries aren’t available, frozen or fresh blueberries work just as well. Just fold them into the batter gently to avoid over-mixing and turning the batter purple.
🍪 Peanut Butter – You can add a nuttier twist by using peanut butter. This will give your cookies a richer flavor and a slight hint of peanut.
🍪 Nutmeg or cinnamon – Enhance the warmth of your cookies by adding a dash of nutmeg or cinnamon. Just a tablespoon can add a wonderful depth of flavor.
🍪 Banana – You can replace some of the almond butter with mashed banana. This adds natural sweetness and moisture to the cookies.
🍪 Dark chocolate chips – Add a handful of dark chocolate chips to the dough for a deliciously rich twist. Chocolate pairs wonderfully with blueberries.
🍪 Walnuts, almonds, or pistachios – If you don’t like pecans, try using walnuts, almonds, or even pistachios for a different nutty flavor and texture.
HOW TO STORE
- Cookie Dough: If you want to prepare the cookie dough in advance, shape the dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for about 1 hour before transferring it to an airtight container. You can store the uncooked dough in the freezer for up to 1 month.
- Baked Cookies: Once the cookies are baked and cooled, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. For best results, place a piece of parchment paper between layers of cookies to prevent them from sticking together.
- To freeze baked cookies, let them cool completely, then place them in a single layer on a cookie sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be stored for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes before serving.
OTHER COOKIE RECIPES
- Vegan walnut cookies
- Pecan pie cookies
- Pumpkin snowball cookies
- Vegan Snickerdoodle cookies
- 26 Vegan Christmas cookie recipes
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