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Blueberry oatmeal cookies on baking paper with blueberries in bright natural daylight.

Blueberry Oatmeal Cookies (Healthy and Oil-Free)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats
  • ¾ cup (190 g) almond butter best if made with 100% almonds
  • ¼ cup (85 g) honey
  • 1 large egg
  • 2 tablespoons (20 g) chia seeds or ground flax seeds
  • ¼ cup (30 g) chopped walnuts or pecans
  • ¾ cup (110 g) fresh blueberries
  • 1 teaspoon lemon zest grated
  • 1½ teaspoons vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder + ½ teaspoon optional salt

  • Mix the wet ingredients: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
    In a large bowl, whisk together 1 large egg, ¼ cup honey, ¾ cup almond butter, and 1½ teaspoons vanilla extract until smooth.
    Step 1 Whisking egg, honey, almond butter, and vanilla until smooth in mixing bowl
  • Make the dough: Add ¾ teaspoon cinnamon, 1 teaspoon lemon zest, ½ teaspoon baking soda, ½ teaspoon baking powder, and salt (if using). Stir to combine.
    Add 2 cups rolled oats, 2 tablespoons chia seeds, and ¼ cup chopped walnuts or pecans. Mix until a thick, dense dough forms. Gently fold in ¾ cup fresh blueberries. The dough will be thick, so the berries don't need to be perfectly mixed in.
    Step 2 Mixing oats, walnuts, chia seeds, blueberries, and remaining ingredients into dough.
  • Shape the cookies: Lightly wet your hands. Scoop about 2 tablespoons of dough and, if needed, press in an extra blueberry or two. Squeeze the dough together firmly, then flatten it into a cookie about ½ inch thick. Place on the prepared baking sheet.
    Step 3 Thick cookie dough shaped into rounds on parchment-lined baking sheet.
  • Bake: Bake at 350°F (180°C) for 15 minutes, until the cookies are lightly golden and just set. Let them cool on the baking sheet for at least 15 minutes before serving. They'll firm up as they cool.
    Step 4 Freshly baked blueberry oatmeal cookies cooling until firm and lightly golden.
Substitutions
  • Rolled oats → Quick oats (softer cookies) or certified gluten-free rolled oats.
  • Almond butter → Natural cashew butter or natural peanut butter.
  • Honey → Maple syrup.
  • Egg → Flax egg (for an egg-free version).
  • Chia seeds → Ground flax seeds.
  • Walnuts or pecans → Chopped almonds, pumpkin seeds, or sunflower seeds.
  • Fresh blueberries → Dried blueberries or frozen blueberries (add them frozen).
  • Lemon zest → Orange zest.
  • Vanilla extract → Almond extract (use sparingly).
  • Cinnamon → Cardamom, or simply leave it out.
  • Baking soda and baking powder → No substitute recommended.
  • Salt → Optional. Leave it out if preferred.
 
Tips
  • Use natural almond butter: Choose one made with 100% almonds and stir until smooth and pourable.
  • Expect a thick dough: It should feel dense. Squeeze it together and it'll hold its shape.
  • Fold in the blueberries gently: They don't need to be perfectly mixed throughout the dough.
  • Add berries as you shape: Press in an extra blueberry or two if a cookie looks light on fruit.
  • Don't skip the lemon zest: It brightens the blueberry flavor without tasting lemony.
  • Let them cool: The cookies firm up as they cool, so wait at least 15 minutes before moving them.
  • Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
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