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Home » Recipes » Appetizers & Snacks

Blueberry Oat Cookies

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Jul 2, 2015
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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.

Close up of two blueberry oat cookies on a piece of parchment paper with a plate full of cookies in the background.


 

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.)

Blueberry oat cookies

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.

Baked blueberry oatmeal cookies on a silpat lined baking sheet.
Close up of baked blueberry oatmeal cookies on a silpat lined baking sheet.

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.
Blueberry oat cookies stacked on a plate

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.

Blueberry oat cookies on a small white plate

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

Close up of two blueberry oat cookies slightly stacked with a plate of cookies in the background.
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3.86 from 7 votes

Blueberry Oat Cookies

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 Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Yield: 12 large cookies

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

  • Combine oats, flour, baking powder, cinnamon and salt in a large bowl and stir to combine.
  • Combine yogurt, honey, egg and vanilla in a separate bowl and stir to combine.
  • Add the wet ingredients to the dry ingredients and stir to combine, but don’t overmix. Stir in the dried blueberries.
  • Drop spoonfuls onto a baking sheet lined with a silpat mat or parchment paper.
  • 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

Serving: 1serving | Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 95mg | Fiber: 2g | Sugar: 9g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. karrie @ Tasty Ever After

    July 03, 2015 at 11:00 am

    Yum!! These cookies look delicious! I've never thought about making blueberry oatmeal cookies but it's a brilliant idea. I would totally eat them for breakfast, with the ice cream in the middle 🙂

    Reply
    • Kathryn

      July 03, 2015 at 1:46 pm

      Thanks Karrie! They are delicious any time of day - but I really like your style of ice cream at breakfast 😉

      Reply
  2. Valerie

    July 20, 2015 at 8:31 pm

    Yummy! When will I ever learn that I shouldn't look at recipes this time of day cause now I am hungry. These sure look delicious!

    Reply
    • Kathryn

      July 21, 2015 at 12:28 pm

      Haha, I'm guilty of the same thing! 😉

      Reply
  3. Vicki @ Boiled Eggs & Soldiers

    July 30, 2015 at 6:57 am

    Mmm, these look delicious will have to give them a try.

    Reply
    • Kathryn

      July 30, 2015 at 12:09 pm

      Thanks Vicki! Hope you enjoy them!

      Reply
  4. Angela / Only Crumbs Remain

    July 30, 2015 at 8:43 am

    These do look yummy. And yet so healthy. I've been wanting to try to replace the fat in a favourite cookie of my husbands so I think I'm going to try your recipe and then adapt our version. Got it pinned! Angela x (#FFF)

    Reply
    • Kathryn

      July 30, 2015 at 12:10 pm

      Thanks Angela! They are a great little healthy snack cookie. Hope you give them a try, and I'd love to hear how you adapt them, too!

      Reply
  5. Veggie Mama

    August 01, 2015 at 8:23 pm

    These sound amazing! I love anything with blueberries in them... but I don't like blueberries! weird, right?

    Reply
    • Kathryn

      August 02, 2015 at 9:09 am

      Haha, that is kinda funny 🙂 Hope you'll give these a try and like blueberries this way!

      Reply
  6. Angela

    June 11, 2016 at 3:29 pm

    can you use fresh or frozen blueberries in these?

    Reply
    • Kathryn

      June 11, 2016 at 6:17 pm

      Hi Angela! No, I wouldn't recommend substituting fresh or frozen blueberries - they have a lot of moisture that would ruin this particular cookie recipe. If it helps, I buy a big bag of dried blueberries at Costco (I think they have them on Amazon as well) and use them in these cookies, for trail mix and just for snacking.

      Reply
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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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