Healthy Blueberry Banana Oatmeal Cookies
Yields: 15 cookies
 
My parents’ coworkers called these the best oatmeal cookies they’ve ever had! These chewy cookies are full of sweet fruity flavors, with the perfect hint of cozy cinnamon in the background. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  • 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • ¼ cup (63g) mashed banana (about 1 rather small banana)
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup
  • ¾ cup (105g) fresh blueberries
  1. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, mashed banana, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Let the cookie dough rest for 10 minutes.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That's the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.

Frozen and thawed blueberries may be substituted for the fresh, although they may tint the cookie dough a light gray color.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.

{gluten-free, clean eating, vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/04/25/blueberry-banana-oatmeal-cookies/