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!
Creating these blueberry cookies
Spring Clean the Kitchen
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
Happy Recipe Redux Day! 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.
Peanut butter blueberry cookies ingredients
For these gluten-free blueberry oatmeal cookies, you’ll need:
- Creamy peanut butter
- Coconut butter
- Maple syrup
- Rolled oats
- Baking soda
- Vanilla extract
- Sea salt
- Fresh blueberries
How to make blueberry cookies
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. Bake for 10 minutes, then let cool for another 10 before diving in.
Can you freeze peanut butter blueberry cookies?
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.
Are these blueberry oatmeal cookies gluten-free?
ANOTHER YES! 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!
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!
More healthy cookie recipes:
- Oatmeal Raisin Chocolate Chip Skillet Cookie
- Lemon Blueberry Cheesecake Cookies
- Chocolate Chip Muesli Cookies
- Date Pumpkin Pecan Cookies
- Avocado Cookies
Peanut Butter Blueberry Cookies
These peanut butter blueberry cookies are everything a peanut butter lover wants in a cookie — moist, chewy and peanut butter filled!
- 1 cup peanut butter, creamy
- 2 Tbsp. coconut butter melted coconut oil is OK too!
- 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
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, stir 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. Continue until dough is gone.
Bake for 10 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 or melted butter instead of coconut oil/butter if you don’t have any on hand!
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
Looking for easy and healthy recipes? Head over to Kroll’s Korner’s Pinterest page to get inspired!