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.
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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