Blueberries in a cookie? Oh yes. These little blueberry oat cookies are just beauties. And they are bursting with blueberry goodness. Plus, they are oh so simple to make. I use dried blueberries, oats and whole wheat flour, plus yogurt (no oil or butter) and honey to make these healthy blueberry oat cookies, so they are 100% whole grain and naturally sweetened. All good things here, all good things. But let me be the first to say, these are not a cookie cookie. They are delicious and soft with a hint of sweet and a lot of scrumptious, but they are more of a snack cookie than a dessert cookie. Possibly even a breakfast cookie. (Check out these oatmeal raisin breakfast cookies if you are on team cookie for breakfast like I am.) If you want a sweeter cookie, I’d suggest using a bit more honey or subbing brown sugar for the honey and butter for the yogurt. That’ll amp up the richness a bit. I may even try that for the adults in the house… (my kiddos are still little so I like healthier “treats” for them.) And of course, you can always throw some ice cream in between two cookies to take it up a notch! Anyone else like doing that with all the cookies? OK, let’s get to baking. Now, I’ve got a few quick notes and substitutions coming up on how to make healthy blueberry cookies. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Oats: I use regular old-fashioned rolled oats. However, quick oats could work as well if that’s what you have on hand. Flour: I prefer white whole wheat flour. It’s still 100% whole wheat, but has a bit of a lighter texture. You can also use regular whole wheat flour, all-purpose flour or a combination of all-purpose and whole wheat flour. Yogurt: Plain Greek yogurt works great here, and you can use non-fat or a 2% or 5% type. You could also swap in applesauce in place of the yogurt or use melted butter for some more richness. Dried blueberries: I buy these at Trader Joe’s or at Costco, but some grocery stores carry them as well. (They will be with other dried fruits, like raisins, and typically come in a bag.) You can also buy some online.
As for size and servings, I use this recipe to make 12 pretty large cookies. You’ll scoop pretty big amounts for each one. I wet my fingers and press them down a little because these cookies don’t spread out a lot while baking. And of course, you can definitely double the recipe if you need more cookies. Also, a tip: I recommend lining your baking sheet with parchment paper or a silpat. Makes clean-up a breeze and the cookies slide right off! As mentioned, these cookies store and travel great. You can keep them, in a covered container, at room temperature for up to a week. And because they don’t have any chocolate that might melt, they are great for taking on the go, whether that’s a picnic or just a busy day of running around. Fun fact: I sent a bag full of these with my parents on one or their trips to Europe and they were so hungry when they landed, they ate them all up. Again, they work for any time of day! (Check out my other healthy snacks on the go for more ideas.) And I too am kind of addicted to these blueberry oat cookies. I find myself reaching for these at all hours. And I’m more than happy to give these healthy cookies to my toddler. (But note that they aren’t OK for a baby under age 1 year, since they do contain honey.) The whole family can enjoy a little sweet treat. I hope you give them a try soon. Enjoy! XO, Kathryn Oats: I use regular old-fashioned rolled oats. However, quick oats could work as well if that’s what you have on hand. Flour: I prefer white whole wheat flour. It’s still 100% whole wheat, but has a bit of a lighter texture. You can also use regular whole wheat flour, all-purpose flour or a combination of all-purpose and whole wheat flour. Yogurt: Plain Greek yogurt works great here, and you can use non-fat or a 2% or 5% type. You could also swap in applesauce in place of the yogurt or use melted butter for some more richness. Dried blueberries: I buy these at Trader Joe’s or at Costco, but some grocery stores carry them as well. (They will be with other dried fruits, like raisins, and typically come in a bag.) You can also buy some online. Size: I use this recipe to make 12 pretty large cookies. You’ll scoop pretty big amounts for each one. I wet my fingers and press them down a little because these cookies don’t spread out a lot while baking. Storing: Store leftovers, once cooled completely, in an airtight container at room temperature for up to a week.
