Blueberry Oatmeal Peanut Butter Cookies (egg free)
Level
Easy
Time
25 Min
Serves
8
Published May 1, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today, I am making very yummy Blueberry Oatmeal Peanut Butter Cookies. It’s a simple egg free recipe, that is meant to be whipped up in a couple minutes. Made with natural peanut butter, gluten free oats, maple syrup and garnished with a couple blueberries. Each cookie has less than 2 tsp of sugar from the maple syrup and no white flour. These cookies are a very healthy, no guilt snack!
Whether you observe a gluten free diet or not, EVERYBODY should cut back on refined sugars and carbohydrates (like white sugar and flour). Sugar and white flours promote systemic inflammation and inflammation drives pain and disease. Scientific studies have shown that inflammation is the root cause of ALL diseases.
These oatmeal peanut butter cookies will allow you to enjoy a baked good without all the white flour and sugars typically found in store-bought baked goods. But they taste good! I promise.
These cookies are gluten free, egg free, dairy free, low in sugar, plant based.
For other great snacks, check out these other recipes:
Flourless Raspberry Lemon Loaf
Why you will LOVE these Blueberry Oatmeal PB Cookies
- Simple ingredients using real food
- These cookies are EGG FREE. It’s hard to find an egg free cookie
- A ONE BOWL recipe, making less mess
- A healthy, unprocessed baked good that has less than 2 tsp of sugar per cookie
- Gluten free, egg free, dairy free, plant based
- Cookies freezes nicely so you can eat them on demand
- No wheat, less sugar, less INFLAMMATION
Key Ingredients & Substitutions
- Frozen or fresh Blueberries- Substitute 1/4 cup chocolate chips or frozen raspberries.
- Peanut Butter– Use runny natural peanut butter. I use the Kirkland brand. Use almond butter instead of peanut butter. For nut free, use tahini. Only use tahini if you know you like tahini.
- Maple syrup– substitute with honey. If you want to use Swerve or monk fruit sweetener for sugar free, add an egg to the recipe or a bit of almond milk. Otherwise a dry sweetener will not work.
How to Store these Blueberry Oatmeal PB Cookies
Store cookies in an airtight glass container or ziplock bag. It is ok on the counter for a couple days but after that it should be refrigerated. Should be eaten within 5 days. Freezes well.
Blueberry Oatmeal PB Cookies (Egg Free)
Equipment
-
1 Oven
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1 Baking sheet
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1 Medium bowl
-
1 wooden spoon
Ingredients
- 1.5 cup gluten free quick cooking rolled oats
- 1 cup runny natural peanut butter
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 16 blueberries
Instructions
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Preheat the oven to 350F. Line a baking sheet with parchment paper.
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In a medium bowl add all the ingredients except the blueberries.
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Mix ingredients together using a wooden spoon.
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Use a cookie scoop to make about 8 cookies and spread them out evenly on the baking sheet. With clean hands, pat down each cookie a little bit.
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Garnish each cookie with 2 fresh or frozen blueberries.
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Bake about 20 minutes.
Notes
Substitute 1/4 cup chocolate chips or raspberries for blueberries.
Substitute almond butter for peanut butter. For nut free option, use 1 cup tahini instead of peanut butter. Only use tahini if you know you like the taste of tahini. It’s a bit of an acquired taste.
Nutrition
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