Blueberry Almond Oatmeal Cookies are my newest obsession! Super tasty, super healthy, and super delicious, these chewy cookies make a perfectly guilt-free snack or treat. Filled with dried blueberries, chopped almonds, and quick oats, this cookie is both satisfying and filling!
Once again with the quest to find healthier foods that I can indulge in from time to time, I found these Blueberry Almond Oatmeal Cookies, 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 just a little brown sugar, but gets most of the sweetness from the addition of 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.
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If you have never tried dried blueberries, I would highly suggest you do so! I use 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 chewy, sweet morsels 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.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Flour – I’ve tested this recipe with all purpose flour and whole wheat flour only.
- Baking Soda – Activated by a liquid, it’s an acid to help with leavening or rising.
- Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the cookie moist and soft.
- Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Honey – The honey will add a little bit of sweetness.
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Oats – Use quick oats.
- Almonds – Roughly chop up your raw almonds. If you only have roasted almonds, you can use those.
- Dried Blueberries
Lord Byron’s Notes
If you want to make these cookies even healthier, you can substitute the butter with coconut oil. Just like the butter, make sure your coconut oil is at room temperature! Using coconut oil will change the flavour of the cookies, but they are still really, really good!
HOW TO MAKE BLUEBERRY ALMOND OATMEAL COOKIES
I love to make these cookies, because they are not only delicious, they are also very easy! Start by preheating your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
In a large bowl, measure in the following ingredients: flour, baking soda, brown sugar, butter, eggs, honey, and vanilla extract. Beat them together until well combined. Next, use a spatula to 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.
ALL PURPOSE FLOUR OR WHOLE WHEAT FLOUR
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.
DRIED FRUIT AND BERRIES WORK VERY WELL IN BAKED GOODS
Dried fruit and berries are perfect for baking. Baked goods like cookies, cakes, and scones rarely do well with the addition of fresh fruit. Too much water content is released into the batter when the fruit begins to break down from the heat in your oven. In most cases, this “juice” will throw off the balance in the batter and you’ll probably end up with a flat, soggy mess.
To avoid this, use dried fruit or berries. When you work with dried fruit and berries, it’s important to remember that even though in their dried form they can be rather tough and chewy, once baked, they become soft and moist. It’s like magic! You can buy dried blueberries, of course, or try dried cranberries, apricots, or strawberries. Dried fruit and berries, so experiment with drying your own right in your oven!
If you make use of the seasons when you can buy a pint for berries for three dollars, you can save your money and dry them yourself rather than buying them from a store!
USE STRAWBERRIES, CRANBERRIES, OR RAISINS INSTEAD
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 dried strawberries, cranberries, or even 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!
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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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