These blueberry pie oatmeal cookies have an oatmeal cookie crust and a thick blueberry filling. The cookies need just 4 ingredients and don’t require any wheat flour, eggs, refined sugar, dairy, butter or oil. The cookies are can also easily be customized.
A stack of four Blueberry Pie Oatmeal Cookies

These cookies are like a healthier version of blueberry pie in oatmeal cookie form. The crust base is both crispy and soft. The filling is just blueberry puree, no thickener needed because it naturally thickens on its own.

Ingredients

  • Quick oats
  • Almond flour
  • Maple syrup
  • Blueberries

Quick oats: Quick oats are rolled oats that are smaller and thinner pieces. I recommend quick oats for this recipe because there is not a lot of moisture or fat in the dough, so rolled oats may not soften enough and could make the cookie taste dry. Quick oats bind better, soften faster and cook faster.

Almond flour: Make sure to use superfine almond flour because regular almond flour is not fine enough. The cookie base is made with a combination of quick oats and superfine almond flour. The quick oats provide a crispy exterior and the almond flour gives the cookie crust a firm and soft base.

Maple syrup: Maple syrup is used to sweeten the cookies and act as a binding agent. I recommend using maple syrup and not honey. Honey retains too much moisture and will make the cookies too soft.

Blueberries: I used fresh blueberries since blueberries are in season right now. Since blueberries are already sweet, I did not add any additional sweetener. If you prefer a sweeter filling, you can add a little maple syrup or sugar to the puree. Blueberries contain a lot of pectin and when they are pureed, the puree will naturally thicken to a jam like consistency just after a few minutes without the need for any added thickeners.

How to Make Blueberry Pie Oatmeal Cookies

  • Add the almond flour, quick oats and maple syrup to a mixing bowl and stir until a thick dough forms.
  • Scoop the dough with a 1.5 tablespoon cookie scoop. Use the back of a teaspoon to press a well into each cookie scoop. Smooth and shape the sides of the cookie as needed to make it round.
  • Bake the cookies for about 15 minutes or until lightly golden brown. Allow cookies to fully cool and set. Cookies will continue to firm up as they set.
  • Once cookies are fully cooled and set, add the blueberries to a blender and blend until smooth. Spoon about 1 teaspoon of filling into each cookie. Allow the puree to set for a few minutes and then the cookies are ready to be eaten.

Oatmeal Cookies with a blueberry puree filling

Expert Tips

  • It is easier to fill the cookies when the puree is still liquid and before it thickens. It only takes a few minutes for blueberry puree to start thickening so you want to wait until right before serving to make the blueberry puree.
  • This recipe works best with a high powered blender that can completely blend the skin of the blueberries.
  • You can use frozen blueberries, but the puree won’t be as thick. If using frozen, make sure to defrost the berries first and remove any excess moisture.
  • Pure blueberry puree will thicken to a jam-like or jello-like consistency within minutes. You can also cook the puree which will also thicken it, but the texture is a little different, more like the filling for a fig newton.
  • These are meant to be healthier blueberry pie cookies, so there is very little added sugar. If you prefer sweeter, you can add some sugar to the blueberries before you blend them. You can also add more maple syrup to the cookie base. Or you can dust the cookies with powdered sugar.

Blueberry Pie Oatmeal Cookies on a white plate

More Blueberry Recipes

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4.80 from 5 votes

4 Ingredient Blueberry Pie Oatmeal Cookies

These blueberry pie oatmeal cookies are a healthier version of blueberry pie in easy cookie form. They only need 4 ingredients and don't require any wheat flour, eggs, dairy, refined sugar, butter or oil.
Servings: 9 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 3/4 cups (75g) superfine almond flour, see note before starting
  • 1/2 cup + 1 tbsp (54g) quick oats
  • 5 tbsp (75ml) maple syrup
  • 1/2 cup (69g) fresh blueberries

Instructions
 

  • Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
  • Add almond flour, quick oats, and maple syrup to a large mixing bowl. Stir with a spatula until evenly mixed. The mixture should form a soft dough. If you pinch some of it, it should stick.
  • Use a 1.5 tbsp cookie scoop to scoop out the cookie dough. Release the cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a round 1 teaspoon measuring spoon to press an indent into the center of each cookie dough ball. Smooth the edges of the cookies with the back of a spoon or your fingers to make them more round so you end up with a classic thumbprint cookie shape. The cookies do not spread much during baking, so you want to shape them how you want the final outcome to be.
  • Bake the cookies for about 15-20 minutes or until the edges and surface are golden brown (mine took close to 20 minutes). While the cookies will look done and set before they are browned on the surface, you do want to bake the cookies a little longer until they are golden brown because that ensures the oats get crispy. The cookies will continue to firm up as they cool so don't remove them from the cookie sheet until they are fully cooled and set (about 1-2 hours).
  • If you are not enjoying the cookies soon after they have cooled, keep them stored in an airtight container to prevent them from softening. Right before serving, add the blueberries to a high powered blender and blend until you have a mostly smooth puree with only some seeds visible and no blueberry skin visible. Working quickly, add about 1 teaspoon of puree to the center of each cookie. You want to work quickly because the puree will thicken within minutes to a jello-like consistency, which will make it difficult to fill the cookies nicely. Allow the blueberry filling to thicken and set (about 10 minutes), then the cookies are ready to eat. Store any uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Blueberry note: This recipe works best with fresh blueberries but you can also use frozen. If using frozen, defrost them first and remove any excess water before adding them to the blender. If you find your blueberry puree is not sweet enough, you can add a little sugar or maple syrup when blending them. If you add too much syrup, your puree will not thicken.
  • Pure blueberry puree will thicken to an almost jello-like consistency without the need for any thickeners. It just takes about 5-10 minutes to set after blending. This gives the cookies a naturally thick blueberry filling. You can also cook the blueberry puree either on the stovetop or by adding it to the cookie dough before baking, but the consistency will not be quite the same. It becomes a more concentrated jam center, similar to a fig newton filling.
  • The cookies have a crispy exterior from the oats and a softer interior. If you let them sit out too long, they will likely soften from the moisture in the air, so it is best to keep them stored in an airtight container.
  • Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
  • I used Amazon Grocery Quick Oats.* 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 105kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 0.4g, Sodium: 0.1mg, Fiber: 2g, Sugar: 8g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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