2 cups rolled oats (use gluten-free oats if needed)
2 large bananas, mashed
½ cup peanut butter
¼ cup blueberries (fresh or frozen; if frozen, don’t thaw)
Step-by-Step Method
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed bananas and peanut butter until smooth.
Add the rolled oats and stir until all the oats are coated and the mixture is thick and sticky.
Gently fold in the blueberries with a rubber spatula so they’re evenly distributed but not smashed.
Form 12 equal balls of dough and place them on the prepared baking sheet. Press each ball down into a thick cookie shape with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Blueberry Oatmeal Cookies
Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
If the dough seems too dry or crumbly, add a tablespoon of extra mashed banana or a spoonful of peanut butter; if it’s too wet, sprinkle in a bit more oats.
Pat blueberries dry if they’re very wet so they don’t leak too much juice and make the cookies soggy.
For added flavor, you can stir in a pinch of cinnamon, a splash of vanilla, or a small handful of chopped nuts or seeds. Continue to the next page to reveal more tips and tricks
