These healthy blueberry oat cookies are whole grain and naturally sweetened and perfect for snacking! They're easy to make and travel great, too.

Blueberries in a cookie? Oh yes.

These little beauties are bursting with blueberry goodness and 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, 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.

Notes on making blueberry oat cookies:

• 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.

And of course, you can definitely double the recipe if you need more cookies. 

Also, 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.

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!

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

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Yield: 12 large cookies

Blueberry oat cookies

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These healthy blueberry oat cookies are whole grain and naturally sweetened and perfect for snacking! They're easy to make and travel great, too.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup whole wheat flour (see notes)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup plain Greek yogurt
• ⅓ cup honey
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup dried blueberries

Instructions

1. Combine oats, flour, baking powder, cinnamon and salt in a large bowl and stir to combine.
2. Combine yogurt, honey, egg and vanilla in a separate bowl and stir to combine.
3. Add the wet ingredients to the dry ingredients and stir to combine, but don’t overmix. Stir in the dried blueberries.
4. Drop spoonfuls onto a baking sheet lined with a silpat mat or parchment paper.
5. Bake at 350 for 13-15 minutes, until just slightly browned. Remove from oven and let cool completely before storing in an airtight container.

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.

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.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 103Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 95mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 3g