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Moist, blueberry cookies made with buttery cookie dough, crunchy walnuts, rolled oats, and fresh blueberries for a burst of juicy berries in every bite!
These Blueberry Cookies are the best cookies to make when you need to use up fresh blueberries. Soft, buttery cookie dough combined with juicy blueberries and crunchy walnuts for the ultimate texture experience. All you need is a few pantry staples and 25 minutes to get into the oven.
Table of Contents
The Perfect Cookie for Blueberry Season
It’s been on my to-do list to make my dream blueberry cookie recipes. After significant taste testing, the perfect, chewy blueberry cookies have been born. If I had to describe it, it’s essentially a cross between a hot cookie and a blueberry cobbler complete with crunchy walnuts, hearty, chewy oats, and fresh, sweet blueberries that burst in your mouth with every bite. What more could we ask for?
If you only bake a few blueberry desserts this summer, these blueberry cookies need to be at the top of the list. They’re the perfect buttery cookies for barbecues, picnics, and warm summer nights – basically any occasion that could benefit from portable blueberry cobblers.
What You Need for Blueberry Cookies
You need just 10, simple ingredients to make these soft, bakery-worthy cookies. Chances are, you have many of the necessary ingredients already stocked in your kitchen pantry, and if not, they’re easy to pick up at any grocery store. Here’s the basics:
- Butter: I used salted, dairy-free butter. If you are using unsalted butter, increase the salt to 1/2 teaspoon. I have not tested these baked cookies using softened coconut oil, but it may work. If you give it a try and have success, leave a comment down below!
- Sugar: These cookies are sweetened with brown sugar and unsweetened apple sauce. Both add additional moisture and keep these cookies light and melt in your mouth.
- Flour: Basic all-purpose flour yields the softest, buttery cookies. If you choose to adjust the flour, the end result can and will likely be quite different. For best results, use all-purpose flour.
- Oats: Rolled oats are folded into the final batter to make these cookies hearty and create the best textured experience.
- Blueberries: These cookies are made will a full 2 cups of fresh blueberries to ensure there’s sweet, juicy blueberries baked into every bite. Perfect for blueberry season.
For complete ingredient measurements, visit the full recipe down below in the recipe card.
How to Make Blueberry Cookies
- Cream the softened butter and sugar until lightened in color and the sugar is dissolved.
- Add the remaining wet ingredients in with the butter mixture and cream together until incorporated.
- Add the dry ingredients and mix again until a cookie dough forms.
- Fold in the walnuts, oats, and blueberries until dispersed.
- Divide the dough into 12 cookies and transfer the balls of dough onto a prepared baking sheet. Lightly flatten each cookie, then chill for 15 minutes.
- Bake for 16 to 18 minutes, until the edges are lightly golden brown.
- Cool completely, then enjoy immediately!
Caitlin’s Cooking Tips
- Bake with the weighted measurements! There are several good reasons to invest in a baking scale, but when it comes to baking, a baking scale will ensure you have accurate, delicious results every single time. Not to mention, fewer dishes to clean up at the end.
- Cool on a wire rack. These homemade blueberry cookies are soft cookies. If you cool them entirely directly on the baking sheet, they will build moisture condensation on the bottom and will become overly soft and soggy.
Serving Suggestions
These cookies are the ultimate summer dessert, but you wouldn’t be wrong if you ate them for breakfast or as an afternoon snack. They’re the perfect pair for a tall glass of milk (check out my Nut Milk guide!) or a scoop of ice cream and additional fresh blueberries.
If you’re looking for more baked goods incorporating fresh blueberries, you’ll also love these Baked Blueberry Donuts and these Lemon Blueberry Muffins.
How to Store Blueberry Cookies
Due to the high moisture content of fresh blueberries, these cookies spoil faster than a more traditional cookie recipe. When stored at room temperature, loosely covered, these cookies will keep for up to 2 days.
For longer storage, keep the cookies in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Reheat cookies in the toaster oven until warmed through.
Recipe FAQs
Allow the cookies to cool completely on a wire cooling rack, then transfer the cookies back to a parchment paper lined baking sheet. Place the baking sheet in the freezer and flash freeze the cookies for 1-2 hours, or until frozen solid. Once frozen transfer the cookies to an airtight, freezer-safe container or freezer bag and freeze for up to 2 months. Alternatively, wrap each individual, cool cookie in plastic wrap and place together in a freezer safe bag.
While frozen blueberries are a fine substitute in many of my recipes, I wouldn’t recommend it when making these cookies. Frozen blueberries contain significantly more moisture than fresh blueberries and will make the cookie dough batter too wet. If you only have frozen blueberries on hand, try my Blueberry Crumble Bars or my Vegan Blueberry Pie.
Lightly coating berries in flour before adding them to a baking mix is a popular trick to help prevent the berries from sinking to the bottom of the baked goods. In my recipe testing, I did not find this method to be necessary in this cookie recipe, but it couldn’t hurt to toss your fresh blueberries in 1 tablespoon of flour, if desired.
I have not tested these cookies with a gluten-free flour. If you do experiment and have success, please leave a comment down below.
I have not tested an oil-free version of these cookies. The butter is a significant ingredient in this recipe and would need several modifications to replace it with an oil-free option. If you are oil-free, browse my Oil-Free recipes! There are plenty of desserts for you to try, including this Healthy Berry Galette or these Healthy Chickpea Chocolate Chip Cookies.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Blueberry Cookies
Ingredients
- 10 tablespoons salted butter softened; I used dairy-free
- 3/4 cup brown sugar loosely packed
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt see note
- 2/3 cup raw walnuts chopped
- 2/3 cup rolled oats
- 2 cups fresh blueberries
Instructions
- Cream the Butter: Add the butter and brown sugar to a large mixing bowl or standing mixer. Cream over low speed for 2 to 3 minutes, scraping the sides of the bowl with a spatula, until the butter has lightened in color and the sugar is dissolved.
- Wet Ingredients: Add the applesauce and vanilla and cream until incorporated, about 1 minute
- Dry Ingredients: Add the flour, baking powder, cinnamon, and salt to the bowl. Mix over low speed until just incorporated, being careful not to over mix.
- Add-Ins: Add the walnuts and oats to the cookie dough and fold in with a spatula. Then, add the blueberries to the bowl and carefully fold again, trying not to pop any of the berries.
- Divide the Dough: Divide the dough into 12 thick cookies (about 1/3 cup of dough per cookie) and transfer to a lightly greased or lined baking sheet. Lightly flatten each cookie, as they will not spread in the oven during baking.
- Chill: Place the cookies in the refrigerator for at least 15 minutes while you preheat the oven to 375. You can also make the cookies in advance, cover, and store in the refrigerator overnight.
- Bake: Bake in the middle rack of the oven for 16 to 18 minutes, until the bottom edge of the cookies is lightly browned. Let the cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to let cool completely.
- Serve & Store: Enjoy immediately, or store in a container with a loose-fitting lid at room temperature for up to 2 days. Because of the high moisture content of the blueberries these cookies will spoil faster; to prevent this, you can also store in the fridge for up to 7 days (or the freezer for up to 2 months) and reheat in the toaster oven until warmed.
Recipe Notes
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon
- Fresh Blueberries: I strongly recommend using fresh blueberries for this recipe, as they will hold their shape and not burst in the oven. Using frozen blueberries will add too much moisture to the batter and the cookies will not get crisp.
- Gluten-Free: I have not tested this recipe with gluten-free flour. If you do and have success, please leave a comment below!
In step two you state ‘add applesauce, vanilla, and cream.
What cream?
“cream” means to beat butter and sugar together until light and fluffy. This process incorporates air into the mixture, which creates a light and airy texture in the baked goods. The butter also helps to bind the other ingredients together. Once the butter and sugar are creamed together, you can add the remaining wet ingredients and mix until just combined. Do not overmix, as this can make the batter tough.