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These lemon blueberry oatmeal cookies are the most delicious, healthy-ish treat! They’re made with only 8 simple ingredients and can be enjoyed as a snack or dessert. Recipe is gluten-free, flour-free, and vegan.

Lemon blueberry oatmeal cookies on a parchment-lined baking sheet.

It’s no secret that I’m a HUGE fan of oatmeal cookies (see here + here) AND lemon-blueberry as a flavour combination (see here + here), so it was time to combine my two loves into one delicious treat. According to my boyfriend, these were the best cookies I’ve made so far – I’ll take it!!

These lemon blueberry oatmeal cookies are seriously SO tasty and have the loveliest texture. They’re on the softer, slightly chewy side, and when you bite into the fresh blueberries you get such a nice burst of juiciness too.

While they taste decadent, these oatmeal cookies are actually super easy to make and they use only 8 simple, healthy ingredients. They’re filled with fibre from oats, healthy fats from almond butter, and antioxidants from both the blueberries and lemon zest. All things that make this dietitian happy ;).

I’d love to know if you make them. Enjoy!

Closeup photo of lemon blueberry oatmeal cookies on a parchment-lined baking sheet.

Ingredients Needed

All you need to make these lemon blueberry oatmeal cookies are 8 simple ingredients:

Overhead photo of a wooden cutting board with small bowls of ingredients on top.

Tips For Making These Blueberry Cookies

  1. Be sure to mix the dry and wet ingredients separately, before combining them together. This helps to ensure an even distribution of ingredients.
  2. I find it easiest to pour the mixed dry ingredients into the bowl of mixed wet ingredients. Otherwise, you’ll find yourself scraping away at the wet ingredients that are stuck to their bowl and will probably miss out on some. Because of this, I’d advise mixing the wet ingredients in a larger bowl so that you can add the dry ones to it!
  3. Fold the blueberries in carefully at the end, making sure to not mush them. When you form the cookies, you may also have to gently press the blueberries into the mixture so that they stick!
  4. These cookies do not flatten on their own, so be sure to gently press them down into a cookie shape before you bake them.
  5. I know it’s tempting to eat them straight from the oven, but please allow these cookies to cool for at least 20 minutes! They will continue to harden and firm up as they cool.
Overhead photo of a large white bowl with oats, almond butter, and blueberry mixture inside.

Recipe Modifications & Ingredient Swaps

While I have not personally tested these modifications, I think the following ingredient swaps would work just fine:

  1. Almond butter can be swapped for another nut butter or sunflower seed butter for a nut-free version of this recipe. The flavours will change slightly, but I think any nut butter would taste delicious here.
  2. You can use either rolled oats or quick oats. Be sure to use certified gluten-free ones if you need to follow a GF diet.
  3. Another liquid sweetener with a similar consistency to maple syrup could work here, such as honey. Do note that it will likely change the flavour a little though!
  4. I used fresh blueberries in this recipe as they’re less messy to work with, but you can make these using frozen blueberries as well. TIP: add them straight from the freezer and bake the cookies as soon as you can. If the berries thaw, their blue colour will start to leech and streak the cookies.
  5. Feel free to play around with the spices slightly! I used cinnamon in these, but you could try adding a touch of ground ginger or even cardamom to spice things up even more (go lightly though – these spices are quite a bit stronger than cinnamon!)

How To Store Oatmeal Cookies

These lemon blueberry oatmeal cookies will keep in an airtight container at room temperature for a few days. If you want to keep them a little longer (up to a week), you can store them in the fridge!

And if you want to keep them even longer than that (or make a big batch), you can freeze these for up to 3 months. Just be sure to thaw them before eating.

8 lemon blueberry oatmeal cookies on a parchment-lined baking sheet.

Blueberry Nutrition Benefits

Blueberries are an excellent source of dietary fibre, with one cup providing 3.6 grams (14% of your daily needs).

They’re also a great source of micronutrients, like:

  • Vitamin C
  • Vitamin K
  • Vitamin B6
  • Manganese

Blueberries are also rich in antioxidants called anthocyanins, which provide many protective health benefits.

Oat Nutrition Benefits

Oats are a whole grain, complex carbohydrate most well-known for their high fibre content. This whole-grain cereal contains about 11% fibre, with the majority being a soluble fibre called beta glucan.

Soluble fibre is known to help promote a healthy gut, regulate bowel movements, lower cholesterol, improve blood sugar control, and help increase feelings of fullness/satiety.

Oats are also a great source of micronutrients. A half-cup serving of dry oats contains:

  • Manganese (191% of your daily needs)
  • Phosphorus (41% of your daily needs)
  • Magnesium (34% of your daily needs)
  • Copper (24% of your daily needs)
  • Iron (20% of your daily needs)
  • Zinc (20% of your daily needs)
  • B vitamins, like thiamin (39%), folate (11%), and pantothenic acid 10%)

In addition, oatmeal is also a source of plant-based protein. A half-cup serving of dry oats provides about 6 grams of protein.

Lemon blueberry oatmeal cookies on a parchment-lined baking sheet.

More Easy, Healthy-ish Treats

Did you give these Lemon Blueberry Oatmeal Cookies a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Lemon Blueberry Oatmeal Cookies (Vegan)

These lemon blueberry oatmeal cookies are the most delicious, healthy-ish treat! They're made with only 8 simple ingredients and can be enjoyed as a snack or dessert. Recipe is gluten-free, flour-free, and vegan.
Lemon blueberry oatmeal cookies on a parchment-lined baking sheet.
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Ingredients

Dry Ingredients:

  • 1.5 cups rolled or quick oats
  • 1/4 tsp cinnamon
  • 1 lemon, zest only
  • Pinch of salt
  • 1/2 cup fresh blueberries

Instructions

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Add wet ingredients to a mixing bowl and stir to combine.
  • In a separate mixing bowl, combine all dry ingredients EXCEPT blueberries.
  • Pour dry ingredients into wet. Stir to combine, then gently fold in blueberries.
  • Scoop a couple tablespoons of mixture into hands and form into cookies. You will likely have to gently press the blueberries into the mixture so that they stick.
  • Place cookies onto parchment paper. Press down gently, as these cookies do not flatten on their own. Repeat until all mixture is used up.
  • Place baking sheet in the oven and let cookies bake for 10-12 minutes. Remove them from oven and allow them to cool for at least 20 minutes. This step is important – they will continue to harden + firm as they cool!

Notes

*TIPS FOR MAKING THESE COOKIES:
  • Be sure to mix the dry and wet ingredients separately, before combining them together. This helps to ensure an even distribution of ingredients.
  • I find it easiest to pour the mixed dry ingredients into the bowl of mixed wet ingredients. Otherwise, you’ll find yourself scraping away at the wet ingredients that are stuck to their bowl and will probably miss out on some. Because of this, I’d advise mixing the wet ingredients in a larger bowl so that you can add the dry ones to it!
  • The mixture may appear a little dry, but so long as everything sticks together it will work (and they will come out nice + chewy)! That said, if you’d like to add a touch more maple syrup or almond butter you can do so.
  • Fold the blueberries in carefully at the end, making sure to not mush them. When you form the cookies, you may also have to gently press the blueberries into the mixture so that they stick!
  • These cookies do not flatten on their own, so be sure to gently press them down into a cookie shape before you bake them.
  • I know it’s tempting to eat them straight from the oven, but please allow these cookies to cool for at least 20 minutes! They may look like they’re going to fall apart when you first remove them, but I promise they will continue to harden and firm up as they cool. If you do find that a blueberry or two breaks loose, you can gently press them back in before they cool.
 
*INGREDIENT SWAPS/MODIFICATIONS: While I have not personally tested these modifications, I think the following ingredient swaps would work just fine:
  • Almond butter can be swapped for another nut butter or sunflower seed butter for a nut-free version of this recipe. The flavours will change slightly, but I think any nut butter would taste delicious here.
  • You can use either rolled oats or quick oats. Be sure to use certified gluten-free ones if you need to follow a GF diet.
  • Another liquid sweetener with a similar consistency to maple syrup could work here, such as honey. Do note that it will likely change the flavour a little though!
  • I used fresh blueberries in this recipe as they’re less messy to work with, but you can make these using frozen blueberries as well. TIP: add them straight from the freezer and bake the cookies as soon as you can. If the berries thaw, their blue colour will start to leech and streak the cookies.
  • Feel free to play around with the spices slightly! I used cinnamon in these, but you could try adding a touch of ground ginger or even cardamom to spice things up even more (go lightly though – these spices are quite a bit stronger than cinnamon!)
 
*STORAGE:
  • These lemon blueberry oatmeal cookies will keep in an airtight container at room temperature for a few days. If you want to keep them a little longer (up to a week), you can store them in the fridge!
  • And if you want to keep them even longer than that (or make a big batch), you can freeze these for up to 3 months. Just be sure to thaw them before eating.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a healthy, vegan lemon blueberry oatmeal cookie recipe.
This post may contain affiliate links. Please see my disclosure policy.