These peanut butter blueberry cookies are everything a peanut butter lover wants in a cookie. They're moist, chewy, and peanut butter filled! They are kind of like adult PB&J cookies! Be sure to watch the recipe video too!
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.
Peanut butter blueberry cookies ingredients
For these gluten-free blueberry oatmeal cookies, you’ll need:
Can I use a different nut butter to make these cookies?
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.
Tips for making peanut butter blueberry cookies
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!
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.
*Can use veg. oil instead of coconut oil/coconut butter if you don’t have any on hand!
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Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.