This post may contain affiliate links. Please read our disclosure policy.
These Blueberry Oatmeal cookies are one of my favorite cookies because I can taste the tahini in these cookies. Made with pantry staples and ready in less than 30 minutes.
You may also love my oatmeal raisin cookies or my peanut butter oatmeal cookies.
I love oatmeal cookies and I am always looking for ways to create different ones and different flavors. I find it so fun and rewarding because they usually don’t need many ingredients. These oatmeal cookies I made with bananas, tahini, blueberries, and a few other simple ingredients turned out so good. I’ve also made them a few times using almond butter instead because my kids prefer the flavor more.
But let me mention, my ex-husband stopped by the day I made them with tahini for the video and he had 3 of them!!
Ingredients needed
Below is a list of ingredients you will need to make these cookies. Full measurements are listed further down in the recipe card.
- Ripe bananas
- Honey: or maple syrup
- Tahini or sesame paste: If you do not like the taste of tahini, I suggest you swap it with almond butter.
- Vanilla extract
- Egg
- Lemon zest
- Quick oats: rolled oats will work, but I prefer the texture of quick oats instead.
- Baking powder
- Kosher salt
- Fresh blueberries: I used fresh, but frozen will work too.
How to make blueberry oatmeal cookies
Preheat the oven to 350 F and line a large sheet pan with parchment paper.
Step 1: In a mixing bowl, mash the bananas with a potato masher.
Step 2: Stir in the honey, tahini, vanilla, egg, and lemon zest, and whisk until smooth.
Step 3: Add the oats, baking powder, and salt and, using a spatula, stir to incorporate. Add in the blueberries.
Step 4: Using a spatula, mix to combine.
Step 5: Spoon dollops of mixture into the prepared sheet pan and shape into cookies. The cookies will mostly keep their shape.
Step 6: Bake for 10-12 minutes, then allow to cool in the pan.
Tips from my kitchen
- Swap the tahini with any nut butter like almond butter if you do not like the taste of tahini. 3 out of 5 of my kids prefer it with almond butter and hated the taste of tahini but I love it.
- Allow the cookies to cool for 10-15 minutes before handling.
- Swap the blueberries with strawberries if you prefer, or raisins.
Common Questions
Yes. You can replace the blueberries with chopped strawberries, raisins, chocolate chips, or chopped walnuts.
Yes. Rolled oats will work if that’s what you have on hand. They will just end up being a bit more chewier.
Don’t worry I get it. Not many like Tahini lol My kids already let me know. You can swap it with any nut butter. Almond butter or cashew butter will work great.
Store the cookies in a sealed container in the fridge for up to 7 days. You can freeze them for up to 2 months.
More Cookie recipes
- Brownie Cookies Recipe
- Protein Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Banana Oatmeal Cookies
- Cranberry Oatmeal Cookies
You may also like
Pin this now to find it later
Pin It
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Blueberry Oatmeal Cookies
Ingredients
- 2 spotted bananas, mashed
- ¼ cup honey, or maple syrup
- 1/2 cup tahini , or sesame paste
- 2 teaspoons vanilla extract
- 1 large egg, beaten
- 2 teaspoons lemon zest, or 1 tsp lemon extract
- 2 1/4 cups quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- ⅔ cup fresh blueberries
Instructions
- Preheat the oven to 350 F and line a large sheet pan with parchment paper.
- In a mixing bowl, mash the 2 spotted bananas with a potato masher or fork.
- Stir in the ¼ cup honey, 1/2 cup tahini , 2 teaspoons vanilla extract, 1 large egg, and 2 teaspoons lemon zest, and whisk until smooth.
- Add the 2 1/4 cups quick oats, 1 teaspoon baking powder, and 1/2 teaspoon fine kosher salt, using a spatula, stir to incorporate.
- Fold in the ⅔ cup fresh blueberries.
- Spoon dollops of mixture into the prepared sheet pan and shape into cookies. The cookies will mostly keep their shape.
- Bake for 10-12 minutes, then allow to cool in the pan.
Video
Notes
- Note: You will taste the tahini in these cookies. If you aren’t a fan, I suggest you swap it with a nut butter like almond butter or cashew butter. My kids preferred it with almond butter instead.
- Use rolled oats or quick oats. I liked using quick oats for this. If you want to use a gluten-free option that’s fine too.
- Fresh or frozen blueberries will work.
- Allow the cookies to cool for 10 minutes before handling and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
