4 Ingredient No Bake Blueberry Oatmeal Cookies
These no bake blueberry oatmeal cookies don't require any baking or cooking. They are made with just 4 ingredients and don't require any flour, refined sugar, dairy, eggs, butter or oil.
Ingredients
- 3/4 cup (112g) fresh blueberries
- 1 tsp (5ml) lemon juice
- 3/4 cup (120g) pitted Medjool dates
- 1 1/2 cups (135g) rolled oats
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Add blueberries and lemon juice to a high powered blender. I like using a small high powered blender, like a Nutribullet, because it blends small quantitites easier, but you can use a regular-sized blender. Blend for a few minutes until the blueberry mixture is very smooth with no visible flecks of skin remaining. Stop and scrape the sides of the blender if needed to help the blender blend. As soon as the puree is ready, immediately pour out the puree into a small mixing bowl. It's important to remove the blueberry puree from the blender immediately because it will start to thicken and gel after 1-2 minutes, which will make it very difficult to remove from the blender. Let the mixture thicken in the mixing bowl.
- Add dates to a food processor. If your dates are dry, you will need to soak them first. See notes section for soaking dates. Blend the dates in your food processor until you have a smooth date paste.
- Add the thickened blueberry puree into the food processor (it should slide out of the mixing bowl in one clump because it should be gelatin-like). Blend on low speed until the blueberry puree and date paste are evenly combined.
- Add in the oats. Mix until the oats are evenly incorporated and a thick dough forms. The dough should be thick enough to roll and shape. If your dough seems too wet, add more oats until it is thick enough. If it seems too crumbly and doesn't seem to stick together, you can add a little more dates to help bind. You can also add a little more dates if you find the cookie dough is not sweet enough for your liking.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release onto your prepared baking tray. Use the palm of your hand or the back of a metal spoon to flatten and shape each scoop into a round disk that is about 1/2 inch thick. You can use a spoon to help smooth the edges so the cookies are perfectly round. The cookies will not change shape, so shape them how you want the final outcome to be.
- Cover the tray with plastic wrap. Place the cookies into the fridge for about 30-60 minutes to firm up a little more. The cookies are then ready to eat. Store any uneaten cookies in an airtight container in the fridge.
Notes
- Dates note: If you are using a fresh new package of dates or your dates feel soft, you don't need to soften them and can use them as they are. If you are using an older package of dates or your dates seem dry, you will need to rehydrate and soften the dates first. To rehydrate them, soak them in warm water for 10-15 minutes. Then drain out the water and thoroughly pat dry the dates with paper towels. You will likely need to add more oats to the dough if you had to rehydrate the dates because the date paste will likely be a little wetter.
- I prefer using whole dates and pitting them myself by breaking them in half and removing the pit. Already pitted store bought dates tend to be more firm and won't blend as well. Weight and measurement for the dates are after they have been pitted. I used Joolies Medjool Dates*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- This recipe is made with fresh blueberries. You can also use frozen blueberries (thaw before using). You may need to add more oats if using frozen blueberries.
Serving: 1cookie, Calories: 70kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Sodium: 0.1mg, Fiber: 2g, Sugar: 8g, NET CARBS: 13
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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