These blueberries oatmeal cookies are perfect for a quick breakfast on the go, a morning or afternoon snack. They are great for the lunchbox too. Your children will love these. They are moist, just sweet enough, and lovely with the blueberries.

I used the best quality ingredients. Flour was organic, unbleached. Egg is pastured-raised. Butter is grass-fed. Salt is pink Himalayan salt. I do not care so much whether it’s vegan, gluten or dairy-free so much, but I do care about the quality of the ingredients.

I hope you and your family enjoy these. They reminded us a bit the taste of the topping of an apple crumble – so good.

Don’t care for blueberries? Can always substitute for mini dark chocolate chips.

Enjoy!

Print Recipe

Blueberry Oatmeal Cookies

These nutritious cookies are made with oats and wild blueberries, and have a hint of cinnamon. They make a great snack and good to pack for the lunch box!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup flour all-purpose or spelt
• 1 1/2 cup quick-cooking oats
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp unrefined salt
• 1 1/2 cup wild blueberries fresh or frozen

Instructions

• Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
• Cream butter with sugar with an electric beater.
• Add egg and vanilla and beat again.
• In a bowl mix flour with oats, baking soda, cinnamon and salt.
• Add dry mix to wet and on low speed, gently stir to combine.
• Carefully fold in blueberries. Do not over mix.
• Make cookies out of the dough, using about 1/4 cup of dough per cookie.
• Bake 12 to 15 minutes.