These delicious, chewy almond blueberry cookies are perfect for a healthy breakfast, snack, or dessert. They are made with wholesome ingredients and naturally sweetened by ripe bananas. They are vegan, gluten-free, and baby-friendly.
I’m obsessed with these blueberry cookies!
With no added sugar, I can have them at any point in the day and they give me so much energy and satisfy my sweet tooth.
And with such healthy, simple ingredients, I feel confident giving them to Ollie – he devours anything blueberry-flavored.
Not to mention, they are quick and easy and store well!
ARE BLUEBERRY COOKIES HEALTHY?
These blueberry cookies are made without any oils, butter, and refined sugar. That makes these healthy cookies dairy-free, gluten-free, and oil-free.
I am in love with how well-balanced they are:
Oats – a great source of fiber and high-quality protein.
Especially in the morning, oats help regulate blood sugar and get your day started on the right foot.
Read more about the health benefits of oats here.
Almond Flour and Almond Butter – provide some healthy fats and more protein into our blueberry cookie recipe, which will keep you fuller for longer!
Bananas: a fruit that’s full of pectin, promoting healthy digestion!
Blueberries: the star of this recipe, packed with vitamins and antioxidants. Read more about this superfood and its amazing properties here.
These blueberry cookies are so nutritious, you can have them first thing in the morning with your cup of coffee.
INGREDIENTS FOR BLUEBERRY COOKIES
To make this simple, healthy recipe, all you need is 6 ingredients that you probably already have in your kitchen!
rolled oats, gluten free
coconut sugar, optional **
*feel free to add more or less blueberries based on your preferences.
**I found this recipe to be sweet enough itself without the sugar, but the coconut sugar adds an extra, toasted layer of sweetness.
powdered sugar ***
***I used Lakanto monk fruit powdered sugar (my favorite)!
HOW TO MAKE BLUEBERRY COOKIES
Begin by preheating your oven to 400 degrees Fahrenheit.
First, mix your rolled oats, almond flour, baking soda, and coconut sugar in one bowl.
Second, I like to mash my bananas with the almond butter in another bowl.
Now, add the mashed banana and almond butter mixture to the dry ingredients and mix.
After that, gently fold in the blueberries.
Then, create small balls, 1-2 inches in diameter, and lay them out on a sprayed baking sheet.
Finally pop them in the oven and bake for 8-10 minutes, or until lightly brown.
If desired, drizzle them with the two-ingredient icing.
If you are feeling creative, try my Vegan Cashew Cream Cheese on top!
HOW TO SERVE BLUeBERRY COOKIES
My favorite way to have these cookies is with a warm cup of coffee. They are easy to pop in my mouth as I am chasing Ollie around– he is always getting his hands into something these days!
As a special dessert, I like crumbling them on top of vanilla ice cream or making an ice cream sandwich with an extra helping of almond butter on top – heaven!
HOW TO STORE BLUeBERRY COOKIES
These blueberry cookies can store in an airtight container in the fridge for 4-5 days.
Even better, they store in the fridge for up to 2 months. You know what that means? Double batch!
Simply thaw them out and warm them up in the microwave or air fryer to enjoy whenever.
TIPS FOR MAKING THE BEST BLUBERRY COOKIES
My best tip for all my recipes is to make them your own!
Feel free to add your favorite mix-ins to the dough:
I even think white chocolate would pair super well with the blueberry favor – yum!
What’s your favorite cookie recipe? Leave a comment below!
OTHER DESSERT RECIPES YOU MIGHT LIKE:
- 1 ¼ cup gluten free rolled oats
- ½ cup almond flour ( 55g)
- 1/3 cup almond butter
- 1 cup mashed bananas
- ½ tsp baking soda
- 2/3 cup blueberries*
- ¼ cup coconut sugar (optional) **
- 1/ 2 cup powdered sugar ***
- 2 – 3 tsp milk of choice
- Preheat your oven to 400 degrees Fahrenheit.
- Mix your rolled oats, almond flour, baking soda, and coconut sugar in one bowl.
- Mash the banana separately with the almond butter in another bowl.
- Add the mashed banana and almond butter mixture to the dry ingredients and mix.
- Gently fold in the blueberries.
- Create small balls, 1-2 inches in diameter, and lay them out on a sprayed baking sheet.
- Place the sheet with the cookies in the oven and bake for 8-10 minutes, or until lightly brown.
- If desired, drizzle them with the two-ingredient icing.
* Feel free to use more or fewer blueberries based on your preferences. If you choose to use frozen blueberries, you will need to thaw and drain it before using.
** I found this recipe to be sweet enough itself without the sugar, but the coconut sugar adds an extra, toasted layer of sweetness.
*** I used Lakanto monk fruit powdered sugar (my favorite)!
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Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 55mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 4g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.