blueberry oatmeal cookies

The most delicious blueberry oatmeal cookies with sweet white chocolate and chewy coconut. Made with coconut oil for double coconut flavor. My husband&#x27;s absolute favorite cookie!

White Chocolate Coconut Blueberry Oatmeal Cookies {made with coconut oil}

virgin coconut oil,

dark brown sugar

vanilla

almond extract

egg,

all purpose flour

oats

baking soda

salt

coconut flakes

oz chocolate

blueberries blueberries

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, vanilla and almond extract; beat again on medium speed until smooth and creamy.

In large bowl whisk together flour, oats, baking soda, and salt. Add dry ingredients to the wet ingredients; mixing again on medium speed until well combined. Slowly fold in shredded coconut and white chocolate chunks/chips. 

Use a medium cookie scoop to gather a heaping rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two or three frozen blueberries on top, roll dough back into a ball and place on cookie sheet. Repeat with each dough ball.

Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.

Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit, about 5 minutes. Transfer to a wire rack to allow cookies to cool completely. Makes about 16-18 cookies

These Blueberry Oatmeal Cookies are one of our absolute FAVORITES! Soft and chewy oatmeal cookies, made even more delicious with the addition of fresh blueberries. It's a classic flavor combination we all know and love, now in the form of your new favorite cookie. Perfect for breakfast, dessert, or an afternoon snack...if you love oatmeal cookies, you're sure to love this fun, fresh new twist!

Blueberry Oatmeal Cookies

c. unsalted butter, room temperature

brown sugar

c. sugar

baking powder

cinnamon

eggs

c. all purpose flour

c. Old Fashioned Rolled Oats

c. frozen blueberries

Preheat oven to 375°.

In a large mixing bowl, beat butter 30...

In a large mixing bowl, beat butter 30 seconds until creamy.

Add brown sugar, granulated sugar, baking powder, baking...

Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.

Beat in eggs and vanilla until combined.

Mix in flour; stir in oats.

Refrigerate dough 30 minutes; divide in half and...

Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.

Scoop dough into 2 Tbsp. size balls; place...

Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.

Bake at 375° for 15 minutes or centers...

Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.

Cool 10-15 minutes on cookie sheet; remove to...

Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.

These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies  have healthy and simple ingredients that are wheat free, dairy free, eggless, butterless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these healthy oatmeal cookies are more like a healthy snack than a dessert.

Healthy Oatmeal Cookies With Blueberries And Peach (Eggless, GF, DF, V) Recipe

rolled oats (gluten free, organic / soaked)

apple sauce

flour almond flour,

golden flax seeds (freshly ground)

grape seed oil (or avocado oil)

fresh large peach (cubed)

blueberries

pinch stevia extract powder

sea salt

sugar

Wash the fruits if necessary and cut the peach into small cubes. Set aside. These fruits are best used fresh (and ripe) because of their extra flavor and juiciness, but you could also use frozen fruits.

Step 1. Prepare the blueberries and peaches:

Cover the oats with water and let them soak for 10 minutes, then discard the water and let them drain through a sieve while preparing the rest. 

If you want your oatmeal cookies crispier, don’t soak the oats. Just add them along with the flour.

Step 2. Soak the rolled oats:

Mix the apple sauce and the flax seeds – this combination is acting like an egg substitution is the best solution for making eggless oatmeal cookies.

Step 3. Make the egg replacer:

To the apple sauce and flax seed mixture add the salt, oil, stevia (or your favorite sweetener) the flour, and the oats (soaked). Mix gently to combine.

At the end add the baking soda+ lemon juice, give it another final gentle mix (don’t overmix), the formation of bubbles will help the cookies puff up a bit. If you prefer hard crisp oatmeal cookies, skip this step. P.S You will see in the recipe video the baking soda and acid added in the middle of the recipe, please disregard that and do as the written recipe suggests.

Step 4. Form the oatmeal cookie dough:

Heat the oven to 360°F. Using a spoon or cookie scoop, drop the cookie dough (about 2 tablespoons) into 14-15 portions onto the lined baking sheet with parchment paper.  Add the peach (small chunks) and blueberries on top.

Sprinkle with maple sugar on top. It’s optional, but it helps to form that top crunchy crust). The maple sugar will also add that caramelized yummy look / flavor that makes these healthy oatmeal cookies perfect along with the tartness of the fruits.

Step 5. Spread The Cookies:

Bake at 360°F for about 35 minutes.

Cool on the pan for 10 minutes before turning out onto a wire rack to cool completely. 

Step 6. Bake The Cookies:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587256952/eafkiicb1so1rktmhccn.mp4

These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies  have healthy and simple ingredients that are wheat free, dairy free, eggless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these vegan oatmeal cookies are more like a healthy snack than a dessert.

Oatmeal Cookies With Blueberry & Peach | GF, V, DF Eggless

Gluten Free Vegan Blueberry Oatmeal Cookies made with good-for-you ingredients like cashew butter, oats and blueberries! The tastiest healthy breakfast, snack or dessert. 

Cashew Butter Blueberry Oatmeal Cookies

cashew butter (166 grams)

tbsp aquafaba (30 grams)

coconut sugar (75 grams)

tsp salt

oat flour

rolled oats (30 grams)

tsp baking soda

blueberries (50 grams)

Into a mixing bowl, whisk together the cashew butter, aquafaba, coconut sugar, vanilla and salt. 

Add in the oat flour, rolled oats and baking soda and use a spatula to fold the ingredients together. 

Once a thick cookie dough forms, divide the dough into 9 equal portions. Roll the dough and then flatten it with the palm of your hands. Take 3-4 blueberries and wrap the dough around the blueberries (refer to photos). Flatten the ball gently using your palm or fingers and place onto parchment lined cookie sheet.

Bake for 10-12 minutes or until golden brown. Let it cool on the cookie sheet for 2-3 minutes and then carefully transfer to a cooling rack to fully cool. 

These are great. Definite crowd pleaser. Thank you!

These healthy blueberry oatmeal cookies are easy to make — and a new favorite! Cozy oats and hints of cinnamon fill every bite, and the juicy berries add irresistible pops of flavor too. The dough is quick and simple to whip up any day of the week, yielding sweet treats perfect for any cookie cravings. Leftovers will keep for at least two days if stored in an airtight container at room temperature or at least five days if stored in an airtight container in the refrigerator. These cookies also freeze really well!

Healthy Blueberry Oatmeal Cookies

(100 grams) instant oats

(90 grams) whole wheat flour

½ cinnamon

tsp baking powder

tbsp (28 grams) stick-style vegan butter or coconut oil, melted and cooled slightly

(56 grams) unsweetened applesauce ((room temperature))

tsp vanilla extract

(120 milliliters) pure maple syrup ((room temperature))

(70 grams) fresh blueberries ((see Notes!))

In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, applesauce, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the cookie dough for 15 minutes.

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to ⅜&quot;-thick using a spatula. Bake at 325°F for 8-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

The blueberries are happy bursts of flavor that complete the cookie. Loved, loved, loved this recipe!

These blueberry oatmeal cookies are soft, chewy, and packed with juicy berries. Ready in under 25 minutes, they&#039;re perfect for breakfast, dessert, or a quick snack any time of day.

all-purpose flour

butter (room temperature)

vanilla extract

In a large bowl, beat the butter with both sugars until creamy and fluffy.

Add the egg, egg yolk and vanilla extract, then mix until fully incorporated.

Add the dry ingredients: flour, oats, baking powder, baking soda, salt and cinnamon. Mix until combined.

Gently fold in the blueberries, being careful not to crush them.

Using a #20 cookie scoop (or about 3 tablespoons), form dough balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie.

Bake in a preheated oven at 350°F for approximately 12 minutes, or until the cookies are golden brown around the edges.

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These turned out pretty good! I added a little lemon juice and lemon extract and used 1/3 tsp of salt. I feel the lemon really kicked them up a notch!

I enjoyed these rather muchly as they turned out well. I did change the ingredients though but only the sugar as I did not want my cookies to be overly sweet. I added a total of just under 12 a cup of sugar, I could have gone a little less still. My butter amount was also reduced a by a few grams too. I added strawberries to the mixture in addition to the blueberries, which was a delight. My recipe made 12 cookies. These were enjoyed over a lovely hot cup of Tea with my grandmother. She has asked me for the recipe!! :) Thank you for making this recipe Gina!

P.s I wish I could upload some of the photos so everyone may see how well they turned out.

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