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I am so happy Spring has sprung!
I am totally not a winter girl and basically beg for summer right when winter starts!
The good thing about living in the Central Valley is that our Spring lasts about .02 seconds and then we hit 90 degree weather after that! And I am totally cool with that, I would rather be hot that cold (anyone else like that?).
So, with Spring comes Spring cleaning. I spent a good chunk of my weekend cleaning house and organizing. Want to know what I came across?
About 15 jars of various nut butters — mainly peanut and almond. Not even kidding. What’s a girl to do with 15 jars of nut butter? Make peanut butter blueberry oatmeal cookies, of course.
Typically on Sunday I grocery shop for the week, and last Sunday I had purchased some blueberries but had not used them yet.
I thought they would be a good fit for these flourless oatmeal cookies, and to use them up before they officially went bad. Spring cleaning isn’t just for the house, but for the fridge too!
Also, with it being National Peanut Butter Month I felt making these cookies was fitting.
For these gluten-free blueberry oatmeal cookies, you’ll need:
- Creamy peanut butter
- Coconut butter or coconut oil
- Maple syrup or honey
- Rolled oats (quick cook)
- Baking soda
- Vanilla extract
- Sea salt
- Fresh blueberries
These flourless oatmeal cookies couldn’t be easier to make!
First, stir together the wet ingredients in a large mixing bowl, then add in the dry ingredients. Gently fold in the blueberries before scooping the cookie dough and rolling into balls.
Place the blueberry oatmeal cookie dough balls onto a parchment paper-lined baking tray and flatten slightly with the palm of your hand or a spoon.
Bake for 10-12 minutes, then let cool for another 10 before diving in.
Store in fridge.
YES! I love keeping some out of the counter, but it’s also nice to store the rest in the freezer and enjoy with coffee in the AM.
Double check to make sure your oats are made in a gluten-free facility, and you should be good to go! (Also, peanut butter is naturally gluten free!). One of my other favorite gluten-free peanut butter recipes are my Chocolate Lovers Peanut Butter Bites. SO easy to make too!
Of course! Almond butter would be next best. If you have allergies to nuts, soy or sunflower butter would be my next recommendation! Speaking of soy nut butter, this homemade soy nut butter granola I made is my boyfriend’s FAV.
If you don’t have coconut butter on hand, melted coconut oil would work well in these flourless oatmeal cookies too.
I haven’t made these blueberry cookies with regular melted butter, so I can’t speak to whether or not that’d work here.
I’ve also never made these cookies with frozen blueberries, but they might work in this recipe. You’d want to add the berries into the cookie dough frozen, and then you’ll need to bake the cookies for an extra minute or two.
Make sure you’re using pure maple syrup in this recipe and not pancake syrup, which is often made with corn syrup!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 cup peanut butter, creamy
- 2 Tbsp. coconut butter or melted coconut oil
- 5 Tbsp. maple syrup
- 1 1/4 cup rolled oats, gluten free
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1 egg, large
- 1/4 tsp. sea salt
- Pinch cinnamon
- 1 cup blueberries, fresh
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, whisk in the peanut butter, coconut butter/oil, maple syrup, egg and vanilla. Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle – you do not want to squish them, keep them whole.
- Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand or a spoon. Continue until dough is gone. (~10 cookies depending on the size you make them).
- Bake for 10-12 minutes. Let cool for another 10 once out of oven (if you can wait!) and store in airtight container in fridge.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.