Have you been looking for healthy, aka guilt-free, breakfast oat cookies? Here they are! Made with 100% healthy ingredients – quick oats, almond butter, honey, and blueberries. Rich in fiber and antioxidants to boost your energy and immunity for the day. And as a bonus, they are super easy and fast to make.
Why you’ll love these oatmeal almond blueberry cookies
One bowl recipe These cookies are so easy to make you’ll only need one bowl to put the dough together.
Fast Yes, the dough is ready in less than 15 minutes.
Gluten-free This recipe is flourless and calls only for quick oats. Make sure that your oats are gluten-free if you are allergic to gluten.
Healthy Rich in fiber and antioxidants from blueberries.
Ingredients and substitutes
Quick oats This recipe calls for quick oats because they integrate moisture from wet ingredients much easier than old-fashioned rolled oats. You can substitute quick oats with instant oats.
Almond butter Adds moisture and a nice texture and taste. Feel free to substitute it with any other nut butter. Make sure the butter is unsweetened.
Honey or maple syrup for a vegan version. Don’t recommend substituting with granulated sweetener, as the dough might not be firm enough to form the cookie balls.
Butter Melted or substitute it with coconut oil for a vegan version.
Baking Powder Helps to leaven the cookies.
Blueberries Great antioxidant source – this recipe calls for fresh blueberries, but feel free to replace them with frozen berries.
Salt Just a pinch of salt to enhance the sweet flavor.
Vanilla extract Nicely complements the buttery oaty taste.
TIP You can switch blueberries for raspberries or strawberries, or even use multiple berries of you liking.
Oatmeal Almond Blueberry Cookies (gluten-free & egg-free)
Ingredients
- 100 g quick oats gluten-free
- 60 g almond butter
- 60 g honey
- 30 g butter, melted
- 1/4 tsp baking powder
- pinch of salt
- vanilla
- 50 g blueberries fresh or frozen
Instructions
- Preheat the oven to 180 degrees. Line the baking sheet with parchment paper and set aside.
- In a large bowl, mix oats, almond butter, honey, butter, baking powder, vanilla, and salt until well combined. Gently fold in blueberries.
- Scoop the dough with a 1,5 tbsp scoop (yield about 8 cookies) onto the prepared baking sheet. Flatten each cookie ball with your fingers.
- Bake for 17-20 minutes or until cookies are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire.