Blueberry Almond Oatmeal Cookies are my newest obsession! Super tasty, super healthy, and super delicious, these chewy cookies are healthy and the perfect snack, treat, or pre-workout energy boost.
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 have no added sugar, with the exception of the honey. And, you could substitute the butter for coconut oil and be totally in line 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. But, I tend to stick to butter for baking, because I always have it on hand.
These cookies offer the filling sensation of oatmeal, the comfort of a chewy, flavourful cookie, and the tanginess of dried blueberries. If you want, you could even add a little fresh lemon zest in the mix as well for added flavour. I’ve even thought about topping these with a lemon icing drizzle, but tried to keep them as healthy as possible.
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, as 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!?
Grocery stores will carry dried blueberries in cellophane pouches right next to the cranberries or raisins, and they will most certain do in a pinch. But, I’d recommend visiting a bulk food supply store. You only need half a cup for this recipe, and dried blueberries is not something you will use often. Buy only what you need to avoid any unused pantry items.
Dried blueberries can be a little on the pricey side, depending on where you buy them, so do yourself a favour and buy them at a bulk food supply store. This way, you’re buying only what you need.
I’ve made these Blueberry Almond Oatmeal Cookies with both whole wheat flour and with general all-purpose white flour. Both will work perfectly fine in terms of taste. I did find that the whole wheat flour resulted in a less plump, rounded-looking cookie.
The cookies you see in the photographs were made with regular all-purpose white flour. It just depends on if you want to use the whole wheat version for health reasons, or if you want to have a “fatter” cookie. Truth be told, whenever I make these, I just use whatever flour I have on hand at the time.
You should also know, Dear Reader, that these cookies are completely adaptable to any dried berry or fruit. You can switch out the blueberries for cranberries or raisins. Even the almonds are not an absolute must. You could use walnuts or pecans or even peanuts if you prefer those instead.
Whatever you decide, you’ll end up with a delicious cookie that can easily double as a post or pre workout snack or energy boost. As the recipe is written, these are peanut free, so you can easily pop one into your kid’s lunch bag, and your own lunch bag too. Also, for you late night snack-cravers, try this cookie instead of that bag of chips you keep hidden in your pantry for extreme emergencies; you know, emergencies like being awake, or it’s raining. Happy eating!
Blueberry Almond Oatmeal Cookies
- 3/4 cup all-purpose flour or whole wheat flour
- 1/2 teaspoon baking soda
- ¼ cup brown sugar
- ¼ cup butter, softened
- 2 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups quick oats
- ¾ cup chopped almonds, raw
- ¾ cup dried blueberries
Preheat the oven to 350 degrees.
In a large bowl, use a handheld mixer to cream together the flour, baking soda, brown sugar, butter, eggs, honey, and vanilla extract until well combined.
Next, fold in the oats, chopped almonds, and blueberries.
Using a small cookie scoop, or ice cream scoop, to create mounds of cookie batter, position each cookie about two inches apart on a parchment or silpat lined baking sheet.
Bake for 14 minutes.
Remove from oven and immediately transfer to a wire cooling rack to cool down.
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