WHAT ARE FLOURLESS OATMEAL BLUEBERRY COOKIES?

These healthy cookies are a guilt-free, post-dinner or pre-workout snack! They are made in one bowl, with only natural ingredients and no refined sugar. I make them every week because I refuse to allow dinner to be my final meal of the night.

WHY I LIKE THESE COOKIES

I don’t just like these cookies – I am obsessed with them! The blueberries add the juiciest “pop” and a perfect sweetness that is unmatched, in my opinion. I also feel good about eating them (every day), as they only contain natural ingredients, all of which are pantry staples.

THE INGREDIENTS

You only need a few pantry ingredients to make this recipe:

• banana
• peanut butter
• egg
• vanilla
• maple syrup
• cinnamon
• salt
• oats
• blueberries

MAKING FLOURLESS OATMEAL BLUEBERRY COOKIES

You will honestly be amazed with how easy these are to make. Grab a big mixing bowl and add all of the wet ingredients – a mashed banana, peanut butter, egg, vanilla and syrup. Whisk together – that’s right, you don’t even need an electric mixer!

Add in the dry ingredients – the salt, cinnamon and oats. Switch over to a spatula to make sure everything has been mixed fully. Finally, fold in the blueberries and save a few to put on top of the cookies before baking. Scoop the dough onto a parchment lined cookie sheet, using a large cookie scoop and flatten them with the palm of your hand (they will not rise in the oven, so no need to space them too far apart). Bake for 12-14 minutes and enjoy!

TIPS

1. Choose an all-natural nut butter to maintain the healthiness of this recipe (look at the ingredient list on the jar – it should only have one ingredient)!
2. You can use fresh or frozen blueberries for this recipes, either one works beautifully!
3. The cookie dough will be on the wetter side – don’t worry, they will bake up nicely and easily release from the baking sheet when they are fully cooked.

OTHER HEALTHY TREATS YOU NEED TO TRY

Vegan Rice Crispy Chocolate Treats (a fun, bite-sized snack)

No-Measure Oatmeal Almond Butter Cookies (skip the measuring with these perfect failproof cookies)

Healthy Pumpkin Oatmeal Chocolate Chip Cookies (the perfect Fall version of these Flourless Oatmeal Blueberry Cookies)

TOOLS I USED TO MAKE THESE FLOURLESS OATMEAL BLUEBERRY COOKIES

Click on the images below to see what I used for this recipe.

FLOURLESS OATMEAL BLUEBERRY COOKIES

Servings: Makes 8 large cookies

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

• 1 very ripe banana, mashed
• 1/4 cup peanut butter (or any nut butter)
• 1 tbsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 large egg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 1/4 – 2 1/2 cups rolled oats
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the mashed banana, peanut butter, vanilla and maple syrup. Next, add in the egg and whisk until fully combined.
3. Add the cinnamon, salt and 2 1/4 cups of oats to the bowl. Mix with a spatula. If the dough is very wet, add in the extra 1/4 cup of oats. The mixture should be slightly on the wetter side.
4. Fold in the blueberries and then use a 1.5 tablespoon cookie scoop to form 12 cookies (alternatively, roll into balls using wet hands). Place on a parchment lined baking sheet and use your palm to flatten each cookie. As these will not spread, you don’t need to leave too much space between them.
5. Bake for 13 minutes, remove from oven and let cool for a minute on the baking sheet before transferring to a wire rack to cool completely.
6. Once they have fully cooled, store in an airtight container for up to four days.

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I can’t think of a better duo than chocolate and peanut butter, and I’m sticking close to home with this recipe. No fancy upgrades or add-ins. Just the classic – healthified. Dark chocolate and peanuts are both anti-inflammatory foods and coconut oil is said to enhance brain function. All-in-all, you can never go wrong with knowing exactly what is going into your food.

This simple and quick recipe requires five ingredients that you will likely already have in your pantry:

• Dark chocolate (At least 85%)
• Natural peanut butter (I use my Homemade Peanut Butter)
• Coconut oil
• Vanilla
• Maple syrup

The first step is finding the best peanut butter for the filling. Look at the ingredient list on the peanut butter that you buy. The only ingredient listed should be “dry roasted peanuts.” And maybe “salt.” Otherwise, steer clear. Most peanut butters have a lot of sugar added and stabilizers to prevent oil separation. If you are trying to incorporate more healthy, whole foods into your diet, natural nut butters are best. If you are unimpressed with the price of these at your grocery store, click here to learn how to make your own in less than 10 minutes!

To make the filling, combine the peanut butter with the vanilla and maple syrup. Form into 1-inch balls and flatten on a large plate covered with a piece of parchment paper. Put in the freezer while you prepare the chocolate.

For the chocolate shell, set up a double boiler. Cut up your dark chocolate into small-ish pieces and place in a large, heat-proof bowl with coconut oil, reserving 2 ounces of the chocolate for later. Fill a small pot with about one inch of water and place over burner with the bowl of chocolate on top. Tip: Placing a wooden spoon in the pot before you put the bowl on top allows the steam to escape. Stir constantly with a rubber spatula until chocolate pieces have melted. Remove from heat and gradually add in the remaining 2 ounces of chocolate, stirring after each addition, until melted. This helps to temper the chocolate, giving it more of a glossy look when set and achieving a wanted “snap” when bitten into.

To mold the chocolates, I use this silicone muffin tray, which is beyond amazing. The pb cups come out perfectly. You can also use paper muffin liners if you don’t have a silicone tray.

Pour enough of the melted chocolate into each cup (or liner) to coat the bottom. Remove the peanut butter discs from the freezer and place one in each cup, on top of the melted chocolate. Cover with more melted chocolate until the peanut butter is no longer visible. You may also add some flaky sea salt on top, if that’s your style. Place the pb cups in the fridge for about 15 minutes to set.

This recipe makes 6 large peanut butter cups. Store them in the fridge and remove them a few minutes before you want to chow down.

The perfect guilt-free post-dinner snack.

Healthy 5-Ingredient Peanut Butter Cups

Serving size: Makes 6 large peanut butter cups

Prep time: 25 minutes

Cook time: 5 minutes

Ingredients:

• 1/2 cup natural peanut butter
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 10 oz dark chocolate, separated and chopped into small pieces
• 1 tbsp coconut oil

Instructions:

1. In a medium-sized bowl, mix together peanut butter, maple syrup and vanilla until combined. Form into six, 1-inch balls and flatten onto a plate lined with parchment paper. Place in freezer while you prepare the chocolate.
2. Fill a small pot with one inch of water and place over a burner on medium-high heat. Bring water to a simmer. In a heatproof bowl, add 8 oz of the chocolate and the coconut oil. Place a wooden spoon in the pot with simmering water and the bowl on top of the pot. The spoon allows the steam to escape. Use a rubber spatula to constantly stir the chocolate until melted. Remove from heat.
3. To temper the chocolate, slowly add in the remaining 2 oz of chocolate, one small chunk at a time, stirring until melted after each addition. This process takes a bit of time, but helps to set the chocolate properly.
4. To a silicone muffin tray (or into muffin liners), pour in enough melted chocolate to just coat the bottom of six of the cups. Remove the peanut butter discs from the freezer and place one in each of the cups with chocolate. Top them off with the remainder of the melted chocolate, making sure to completely cover the peanut butter. Refrigerate for 15 minutes to set.

Store these in the fridge and remove a few minutes before serving.

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