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Once again with the quest to find healthier foods that I can indulge in from time to time, I found this recipe which reminded me of my brother-in-law’s cookies.  He used to make the most amazing, thick cookies which were stuffed full of goodness.  I need to remind him to bake again the next time I go visit.  🙂


These cookies are very low in calories and sugar and on board with the coconut oil rage which health professionals suggest is a much healthier alternative.  Coconut oil is a little more expensive in terms of other oils that can be used in this cookie, but I really like the slight coconut flavour the oil adds.  These cookies offer the filling sensation of oatmeal, the comfort of a chewy, flavourful cookie, and the tanginess of dried blueberries.


If you have never tried dried blueberries, I would highly suggest you do so!  We used them quite often in baking.  First of all, they are terrific in this cookie recipe; they are totally addictive in my Sour Cream Scones recipe; and, add an added bonus, these little buggers are great tossed in a salad!  How’s that for getting more anti-oxidants in your work day salad lunch!?


Blueberry Almond Oatmeal Cookies
Prep time
Cook time
Total time
Serves: 18
  • 1 cup quick oats
  • ¾ cup whole wheat flour
  • 1½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons melted coconut oil, cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • ½ cup dried blueberries
  • ¼ cup unsalted slivered almonds
  1. Preheat the oven to 325 degrees. Unlike most cookie recipes which require a slightly higher temperature, you'll want to bake these at a slightly lower temperature to eliminate the risk of burning the honey which has a lower heat tolerance than regular sugar or brown sugar.
  2. In a metal bowl, cream together the coconut oil, egg, and vanilla.
  3. Stir in the honey until completely incorporated and set aside.
  4. In another bowl, whisk together the flour, baking powder, cinnamon, salt and oats.
  5. Mix dry ingredients into the wet ingredients. Be careful to not over mix the dough, but be sure to incorporate all ingredients well.
  6. Lastly, fold in the dried blueberries and slivered almonds.
  7. Drop the batter onto a lined cookie sheet and bake for 13 minutes - no longer than that!! Remove the cookies from the oven and allow the cookies to sit undisturbed for a complete 15 minutes. Remove the cookies from the cookie sheet to a cooling rack to continue cooling.
TIP: If you cannot source coconut oil or do not want to spend the extra few dollars, you may substitute with melted unsalted butter.

Blueberry Almond Oatmeal Cookies

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