Blueberry Cookies (Gluten free, dairy free, and refined sugar free)

Looking for a healthy cookie recipe? These Blueberry Cookies are gluten free, dairy free, refined sugar free, and super easy to make!

Start the day right with homemade blueberry cookies that always hit the spot. Yes, I’m serious–these are healthy enough for breakfast or snacking!

These blueberry cookies are a regular win at my house because they’re soft, slightly chewy, and hit that sweet spot between a light treat and a real-deal dessert.

My family doesn’t just like them, they request them (often). I love that the prep takes barely any time, and once the tray’s out, nobody waits for them to cool. If you’ve ever baked blueberry muffins, you already know the magic that bursts out of these berries when heat hits. Their texture is spot on, and the flavor is bright & comforting at the same time.

If you want to treat your sweet tooth right (without refined sugar!)– let’s make these!

Why You’ll Love These Blueberry Cookies

When it’s blueberry season, we roll them up in every other dessert because their jammy texture makes everything better. They’re easy to fold into muffins, cakey cookies, cakes, and everything.

Here are a few reasons these are the best blueberry cookies:

Easy to Prep And Bake

You don’t need a mixer or fancy tools, just stir everything in one bowl and go from dough to cookie dough balls to warm cookies in less than 30 minutes. Zero fuss.

Nutritional Profile

These blueberry cookies are healthy cookies you can feel good about serving to your family. They are made without refined sugar and have a balanced nutritional profile, with each cookie having 174 calories, just 6 grams of sugar, 8 grams of fat, 17 grams carbohydrates, 3 grams of fiber, and 5 grams of protein.

Delicious Blueberry Flavor

I use fresh blueberries because they hold up well in baking and add juicy pockets throughout. You don’t get mush, just bright flavor and color in every bite.

Full List of Ingredients Needed for This Easy + Healthy Cookie Recipe

Besides the jammy blueberries, you only need a handful of ingredients to make these baked cookies. And here’s your list of things to keep on hand:

• Bananas: Overripe ones keep the dough moist and sweet without added sugar.

• Almond butter or peanut butter: Both give the dough body and add good fats. I switch between them depending on what’s in my pantry.

• Egg: To bind everything and help the cookies hold their shape.

• Maple syrup: Adds clean sweetness with a nice depth of flavor.

• Rolled oats: Bring texture and keep the cookies filling. Oats are also a good source of fiber and have anti-inflammatory properties.

• Ground flaxseed meal: I use this for a nutrient boost and structure.

• Ground cinnamon:  Adds warm flavor that pairs great with berries

• Ground ginger: Just a pinch brightens the mix and balances sweetness.

• Salt:  Sharpens all the flavors. Don’t skip it.

• Fresh blueberries: I use plump blueberries for that juicy bite in every cookie.

How to Make These Yummy Blueberry Cookies

In my corner of the internet, we bake the easy way, and these cookies are no exception. Here are the step-by-step instructions with photos. For a printable version of these instructions along with the ingredients, please scroll down to the recipe card. Here’s how you bake the perfect batch of blueberry cookies:

1. Preheat the oven to 350 degrees.
2. In a large bowl, mash the two bananas until they are smooth. Add 1 cup almond butter, 1 egg, 1/3 cup maple syrup, and stir until combined.
3. Add 2 cups oats, 6 tablespoons ground flaxseed meal, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon salt. Stir until combined.
4. Fold in the blueberries. Use a 1/4 cup to scoop the mixture onto a baking sheet lined with parchment paper or a silicone baking mat. Use the back of the measuring cup to flatten the scoops.
5. Bake in the preheated oven for 12-15 minutes, until the cookies look set on top. Allow to cool on a baking rack completely before removing from cookie sheet.

If you love blueberry desserts or breakfast that tastes like a treat (on the healthy side!) as much as I do, you should also try these Cottage Cheese Blueberry Muffins, Vegan Blueberry Oat Bars, or this Healthy Peach Blueberry Crisp! None will disappoint!

If you try this recipe, please leave it a review and rate it with stars. It’s so helpful for other readers to see which recipes are tried and true! I appreciate you. Please keep in touch via Facebook or Instagram.

FAQs

Why do my cookies feel too soft after baking?

This recipe leans soft because of the banana and blueberries. You should let them cool completely before judging the texture. If they’re still too soft, add a bit more oats next time.

Can I swap fresh blueberries with frozen ones?

Yes, but use frozen blueberries straight from the freezer. Don’t thaw them or they’ll leak juice into the dough and make it mushy. Frozen blueberries will likely turn your cookies all blue, but there’s nothing wrong with that!

How do I get more flavor without adding sugar?

Add a teaspoon of vanilla extract, a hint of lemon juice, or a tablespoon of lemon zest. These warm or sharp notes cut through the sweetness and make every bite stand out.

Variations You Can Make With This Recipe

I love plump and juicy blueberries as much as the next person. These are my favorite cookies I love adding blueberries into my recipes when they’re in season. However, if you want to be more creative with this delicious cookie recipe, here are some options:

Use White Chocolate Chips

Adding white chocolate chips balances the tartness of the berries with creamy sweetness. It’s especially good when you’re baking for people who like sweeter treats. Use Lily’s Stevia Sweetened White Chocolate Chips for no added sugar. (affiliate link)

Add Lemon

Lemon + blueberries is a great combo! I use it a lot, like in these Lemon Blueberry Bars. If you want more citrus brightness, throw in a tablespoon of lemon zest to boost the flavor. It gives the cookie a clean edge without overpowering the berries.

Try Wild Blueberries

Wild blueberries have even more antioxidants than regular blueberries. They’re also smaller so they make the cookies have less of a juicy bite. Feel free to try them here!

Next time, I might even try folding in a swirl of blueberry jam or topping them with a light lemon glaze. That’s the fun part of this recipe—you can keep tweaking until you hit your version of the perfect cookie.