Blueberry Oatmeal Cookies with Banana and Peanut Butter Recipe
These blueberry oatmeal cookies are soft, chewy, and packed with wholesome ingredients. Made with just 4 simple ingredients—rolled oats, bananas, peanut butter, and fresh blueberries—these cookies bake quickly in 12 minutes, making for a delicious and healthy snack bursting with natural fruit sweetness.
- Prep Time: 1 minute
- Cook Time: 12 minutes
- Total Time: 13 minutes
- Yield: 12 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten-free, if needed)
Wet Ingredients
- 2 large bananas, mashed
- 1/2 cup peanut butter
Add-ins
- 1/4 cup blueberries
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F). Line a cookie sheet or baking tray with parchment paper to prevent sticking and set aside.
- Mix Ingredients: In a large mixing bowl, combine the rolled oats, peanut butter, and mashed bananas. Stir well until the mixture is uniformly combined. Gently fold in the fresh blueberries using a rubber spatula to avoid breaking them up.
- Form Cookies: Shape the dough into 12 equal balls and place them spaced evenly on the prepared baking tray. Press each ball lightly to flatten into a cookie shape for even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers appear just cooked. Avoid overbaking to maintain their soft and chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the tray for about 10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Sweetness Adjustment: These cookies are naturally not very sweet. For a sweeter treat, add 2 tablespoons of maple syrup or honey to the dough.
- Storage at Room Temperature: Store cookies in an airtight container or covered with plastic wrap. They keep well for 2-3 days at room temperature.
- Refrigeration: For longer freshness lasting up to 7 days, refrigerate the cookies. Keep them covered to maintain moisture.
- Freezing: Wrap cookies individually with parchment paper and place in a sealed container or ziplock bag. Freeze for up to 6 months for best quality.
