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Blueberry Oatmeal Cookies

These soft and chewy Blueberry Oatmeal Cookies are loaded with juicy blueberries and make a great breakfast or daytime snack!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Keyword: blueberry, cookies, oatmeal
Servings: 12
Calories: 199kcal


  • 125 g all-purpose flour (1 cup)
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 112 g unsalted butter softened (½ cup)
  • 100 g brown sugar
  • 1 medium-sized egg
  • ½ tsp. vanilla extract
  • 2 tbsp. honey
  • 140 g oats rolled or flaked (1 cup)
  • 100 g fresh blueberries (½ cup)


  • Preheat the oven to 175°C (350F). Line a large baking sheet with parchment paper.
  • Sift and mix flour, salt, baking powder, and cinnamon in a mixing bowl and set aside.
  • Place softened butter and brown sugar in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (1-2 minutes).
  • Add vanilla extract and egg and mix for 1 minute until well combined. Use a spatula to scrape ingredients from the side of the bowl. Add honey and mix for 30 seconds to combine.
  • Add dry ingredients and rolled oats and mix until just combined. Do not overmix.
  • Fold in blueberries using a spatula.
  • Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
  • Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.


Calories: 199kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg