Oatmeal Protein Cookies with Blueberries Recipe
If you’re on the hunt for a delicious, satisfying, and secretly nourishing treat, look no further than these Oatmeal Protein Cookies with Blueberries. Packed with wholesome oats, a pop of juicy blueberries, and a boost of protein, these cookies strike the perfect balance between healthy snack and dessert. Whether you need an energizing breakfast, a post-workout bite, or just a little something sweet in your day, this easy recipe will quickly become a go-to favorite for you and your loved ones.
Ingredients You’ll Need
Gathering the ingredients for Oatmeal Protein Cookies with Blueberries could not be more straightforward. Every single item plays a role in building flavor, adding nutrition, or creating that irresistible bakery-style texture. Here’s a closer look at the lineup and why you don’t want to skip a step.
- Old-fashioned rolled oats: The hearty base that brings a chewy bite and classic oatmeal cookie texture.
- Vanilla protein powder: Adds a subtle sweetness and a generous protein punch to keep you satisfied longer.
- Baking soda: Helps these cookies rise just enough, making them soft yet slightly crisp at the edges.
- Salt: A pinch ties all the flavors together, enhancing both the sweet and savory notes.
- Ground cinnamon: Lends a cozy warmth that pairs perfectly with oats and blueberries.
- Almond flour: Contributes a tender crumb and a lovely nutty undertone to each bite.
- Unsweetened applesauce: Brings moisture and a hint of natural sweetness without weighing the cookies down.
- Honey or maple syrup: Natural sweeteners that add depth and keep things deliciously chewy; maple syrup is perfect for a vegan version.
- Egg: The binding agent that holds everything together for a perfectly structured cookie.
- Vanilla extract: Rounds out the flavors and heightens all the aromatic notes.
- Coconut oil: Adds richness and a subtle tropical flair; just be sure it’s melted and cooled so it blends smoothly.
- Fresh or frozen blueberries: The star bursts of flavor that add color, juiciness, and a dash of excitement to every cookie.
How to Make Oatmeal Protein Cookies with Blueberries
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to ensure your cookies bake evenly and pop right off the pan later. This little extra step helps you get those perfect, golden bottoms without any sticking or mess.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the oats, protein powder, baking soda, salt, ground cinnamon, and almond flour. Combining these dry ingredients upfront guarantees that the flavors and leavening agents are distributed evenly throughout your dough for consistent results.
Step 3: Combine Wet Ingredients
In a separate bowl, mix up the applesauce, honey (or maple syrup), egg, vanilla extract, and melted coconut oil. Stir until all the wet ingredients are fully blended and smooth; this will make incorporating them into the dry ingredients much easier and prevent clumps.
Step 4: Bring the Dough Together
Slowly pour the wet mixture into your bowl of dry ingredients. Use a spatula to gently fold everything together until just combined. The oats should be well coated but take care not to over-mix, as this keeps the cookies soft and tender.
Step 5: Gently Fold in the Blueberries
Add your blueberries (fresh or frozen) and gently fold them into the dough. A light hand preserves their shape and ensures every cookie gets a juicy pocket of blueberry goodness without turning the dough purple.
Step 6: Let the Dough Rest
Allow the mixture to rest for about five minutes. This short pause helps the oats and flour absorb the moisture, resulting in cookies that hold together perfectly on the pan and don’t spread too thin while baking.
Step 7: Shape and Bake
Use a tablespoon (a heaping scoop works great) to portion the dough onto your baking sheet, spacing each about two inches apart. Slide the sheet into the oven and bake for 10 to 12 minutes, or until the cookies are set in the center and just golden around the edges. The aroma is your cue they’re nearly ready!
Step 8: Cool and Enjoy
Let your Oatmeal Protein Cookies with Blueberries cool on the pan for five minutes before moving to a wire rack. This step firms up the outsides while keeping the centers soft and moist. Once cooled, they’re ready for snacking or sharing!
How to Serve Oatmeal Protein Cookies with Blueberries
Garnishes
For a pop of color and extra flavor, dust your cookies with a sprinkle of cinnamon or a light drizzle of honey right as they finish cooling. A tiny pinch of flaky sea salt on top can also make the blueberry flavor sing.
Side Dishes
Pair these Oatmeal Protein Cookies with Blueberries with a creamy Greek yogurt or a tall glass of almond milk for a wholesome, satisfying breakfast or snack. They’re also perfect alongside an afternoon cup of tea or coffee for a balanced treat.
Creative Ways to Present
Stack your cookies and wrap them with parchment paper or tie with twine for an eye-catching take-home treat. For special occasions, arrange them on a platter interspersed with fresh blueberries and edible flowers. You can even turn them into ice cream sandwiches by adding a scoop of frozen yogurt between two cookies—trust me, you’ll want to try this!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Oatmeal Protein Cookies with Blueberries in an airtight container at room temperature for up to 3 days. They stay wonderfully soft and won’t dry out quickly, making them perfect for grab-and-go snacking throughout the week.
Freezing
If you want to keep your cookies fresh even longer, these freeze like a dream! Place cooled cookies in a single layer in a freezer-safe bag or airtight container. They’ll last for up to 3 months. You can also freeze the dough balls for fresh-baked cookies whenever the craving hits.
Reheating
To warm up a cookie for that just-baked flavor, pop one in the microwave for 10–15 seconds, or reheat a batch in a 300°F oven for about 5 minutes. If frozen, let the cookies thaw at room temperature first, then heat as desired.
FAQs
Can I use steel-cut oats or quick oats instead of rolled oats?
For the best classic cookie texture, stick with old-fashioned rolled oats. Steel-cut oats are too coarse, while quick oats may make the cookies too dense or dry.
Can I make these Oatmeal Protein Cookies with Blueberries vegan?
Absolutely! Simply swap in a plant-based protein powder and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. Opt for maple syrup as your sweetener, and you’ve got a vegan treat that’s just as delicious.
Do I need to thaw my frozen blueberries?
No need! Add frozen blueberries straight to the dough. Thawing them can release excess juice, which may turn the dough a bit blue and make it harder to shape the cookies.
What kind of protein powder works best?
Vanilla whey, plant-based, or even collagen protein powders all work well in this recipe. I recommend vanilla for a mellow, bakery-style sweetness that pairs perfectly with the oats and berries.
How can I make these cookies gluten-free?
They’re already gluten-free as long as your oats and protein powder are certified gluten-free! You may also substitute the almond flour with oat flour for a nut-free version if needed.
Final Thoughts
Wholesome, satisfying, and just a little bit indulgent, Oatmeal Protein Cookies with Blueberries will quickly become that recipe you turn to again and again. Give them a try—you might be surprised at just how easy and rewarding homemade cookies can be!
Print
Oatmeal Protein Cookies with Blueberries Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Oatmeal Protein Cookies with Blueberries are a delicious and nutritious treat perfect for breakfast or a post-workout snack. Packed with protein and wholesome ingredients, these cookies are easy to make and satisfy your sweet cravings without the guilt.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup almond flour
Wet Ingredients:
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted and slightly cooled
Additions:
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together oats, protein powder, baking soda, salt, cinnamon, and almond flour.
- Combine Wet Ingredients: In a separate bowl, mix applesauce, honey (or maple syrup), egg, vanilla extract, and melted coconut oil until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
- Add Blueberries: Gently fold in the blueberries.
- Rest Dough: Let the dough rest for 5 minutes to firm up slightly.
- Bake: Scoop dough onto the baking sheet and bake for 10-12 minutes until golden.
- Cool: Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use plant-based protein and flax egg to make these cookies vegan.
- You can substitute almond flour with oat flour.
- Frozen blueberries can be used without thawing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
