Description
These Healthy Blueberry Banana Oatmeal Cookies are wonderfully soft, naturally sweet, and bursting with juicy blueberry flavor! Made with wholesome old-fashioned rolled oats, oat flour, ripe banana, coconut oil, crunchy cashews, and fresh or frozen blueberries, these homemade cookies feature tender centers, lightly golden edges, and a deliciously hearty texture. The mashed banana provides natural sweetness and moisture without the need for added refined sugar, while the cashews add a satisfying nutty crunch. Finished with optional sliced almonds, these easy banana oatmeal cookies are perfect for a wholesome breakfast, an afternoon snack, a lunchbox treat, or enjoying warm with a cup of tea or coffee!
Ingredients
Scale
- For the Blueberry Banana Oat Matrix:
- 1 heaping cup (120 g) old-fashioned rolled oats
- 1/2 heaping cup (60 g) oat flour (or almond or wheat flour)
- 1/2 tsp baking soda
- 1 large egg, room temperature
- 1 medium ripe banana, thoroughly mashed
- 1 tbsp coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/3 cup (40 g) chopped cashews
- 1/2 cup (75 g) fresh or frozen blueberries
- For the Optional Topping:
- 2 tbsp sliced almonds, for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent the blueberry banana oatmeal cookies from sticking during baking.
- Combine Dry Ingredients: In a large mixing bowl, combine 1 heaping cup (120 g) of old-fashioned rolled oats, 1/2 heaping cup (60 g) of oat flour or your preferred almond or wheat flour, and 1/2 teaspoon of baking soda. Stir thoroughly until the ingredients are evenly blended and the baking soda is uniformly distributed throughout the oat mixture.
- Mash the Ripe Banana: Peel the medium ripe banana and place it in a separate mixing bowl. Using a fork, mash the banana thoroughly until it becomes smooth and creamy, with only a few tiny lumps remaining. A well-mashed banana helps bind the oatmeal cookie dough while providing natural sweetness and moisture.
- Mix Wet Ingredients: Add the large room-temperature egg, 1 tablespoon of melted and slightly cooled coconut oil, and 1 teaspoon of pure vanilla extract to the mashed banana. Whisk thoroughly until the wet ingredients are completely combined and the mixture becomes smooth and uniform.
- Form the Blueberry Banana Oatmeal Cookie Dough: Pour the prepared banana, egg, coconut oil, and vanilla mixture into the bowl of rolled oats, flour, and baking soda. Using a rubber spatula, stir gently until all the ingredients are incorporated and a thick, slightly sticky oatmeal cookie dough forms. Avoid overmixing to preserve a soft, tender texture.
- Fold in Cashews and Blueberries: Add 1/3 cup (40 g) of chopped cashews to the prepared cookie dough and gently fold them in until evenly distributed. Next, add 1/2 cup (75 g) of fresh or frozen blueberries and carefully fold them into the mixture. Handle the berries gently to avoid crushing them and releasing excess juice into the dough. If using frozen blueberries, add them directly from the freezer without thawing.
- Rest the Cookie Dough: Allow the blueberry banana oatmeal cookie dough to rest at room temperature for 5 minutes. This resting period gives the rolled oats and oat flour time to absorb moisture from the banana and egg mixture, naturally thickening the dough and making it easier to shape into compact cookies.
- Portion, Shape, and Add Optional Almond Topping: Using a cookie scoop or tablespoon, divide the rested oatmeal dough into equal portions and arrange them on the prepared parchment-lined baking sheet. Gently flatten each mound into a compact, round disc approximately 1/2 inch thick. These cookies will not spread significantly during baking, so shape them to your preferred thickness beforehand. If desired, sprinkle the tops with 2 tablespoons of sliced almonds, pressing them lightly into the dough so they adhere.
- Bake Until Golden and Set: Place the baking sheet in the preheated oven and bake at 350°F (175°C) for 15–20 minutes, or until the edges become lightly golden, the tops appear set, and the centers are cooked through. The blueberries should be juicy and tender, while the oat mixture remains soft and pleasantly chewy. Avoid overbaking to prevent the cookies from becoming dry.
- Cool and Serve: Remove the baking sheet from the oven and allow the healthy blueberry banana oatmeal cookies to rest on the warm pan for 5–10 minutes so their delicate structure can firm up. Carefully transfer them to a wire cooling rack and let them cool completely if desired. Serve slightly warm or chilled and enjoy their naturally sweet banana flavor, juicy blueberries, crunchy cashews, and tender oatmeal texture!
Notes
- Use Very Ripe Bananas: Choose a ripe banana with plenty of brown spots on the peel. Riper bananas are naturally sweeter, softer, and easier to mash, helping create moist, tender oatmeal cookies without adding refined sugar.
- Do Not Thaw Frozen Blueberries: If using frozen blueberries, fold them directly into the oatmeal dough while still frozen. Thawing releases excess moisture and blueberry juice, which can discolor the dough and make the cookies overly wet.
- Shape Cookies Before Baking: Because the banana and oat mixture holds its shape during baking, these cookies will not spread significantly in the oven. Flatten each portion into a compact disc approximately 1/2 inch thick before baking to achieve the desired shape and an evenly cooked center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 3g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg