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When life gives you lemons, make these Healthy Blueberry Cookies! They are only 68 calories per cookie, and made with Greek yogurt instead of butter or oil.
This healthy oat cookie recipe is an oldie but a goodie because it’s the perfect dessert to enjoy without sacrificing your weight loss goals.
This blueberry cookie recipe is low-calorie, contains protein, and is full of fresh lemon and blueberry flavor! They keep in the freezer for a month, so you can batch them and enjoy one when you’re craving something sweet.
If you like blueberry dessert recipes, you will love gluten-free blueberry donuts and zucchini bread with blueberries!
Why You’ll Love This Recipe
- A Truly Healthy Cookie: These healthy blueberry cookies are low-calorie, at only 68 calories. They’re made without oil, butter, or overly processed sugar.
- Made with Greek Yogurt: The moisture in these cookies comes from Greek yogurt, which adds protein and eliminates excess fat and calories.
- Great for Meal Prep: Healthy oatmeal blueberry cookies are perfect for baking ahead of time and storing in the freezer to enjoy later. Then you have a sweet, low-calorie snack to enjoy whenever the mood strikes.
Ingredients
- Oat Flour: Not only is this flour gluten-free, but it’s also great for stabilizing blood sugar and aiding in digestion due to the fiber.
- Coconut Sugar: This sugar has a rich caramel-like flavor and a lower glycemic index, so it won’t spike your blood sugar.
- Blueberries: Use fresh blueberries to add tart blueberry flavor and sweetness to your cookies.
- Greek Yogurt: Skip fatty oils and butter and use Greek yogurt to add moisture to your cookie batter and protein. You can use low-fat or fat-free yogurt.
- Lemon: This recipe calls for lemon extract and fresh lemon zest for optimal citrus flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Swap the Berries: Trade the blueberries with a different berry, like blackberries, strawberries, or raspberries. I’ve used strawberries to make strawberry oatmeal cookies and raspberries for raspberry oatmeal cookies.
- Make Them Dairy-Free: This recipe is easily made dairy-free by using a dairy-free Greek yogurt instead of regular yogurt.
- Make Them Gluten-Free: Simply swap oat flour for gluten-free oat flour to make these healthy cookies gluten-free.
How to Make Healthy Blueberry Cookies
These healthy blueberry oatmeal cookies are a fun way to enjoy a sweet breakfast treat without loading up on calories and sugar. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Step 1: Blend Ingredients. Add the egg white, yogurt, lemon extract, and salt to a food processor or blender. Blend them, then add sugar and the remaining ingredients. Blend until well mixed.
- Step 2: Add the Blueberries. Pour the batter into a bowl, then fold in the blueberries.
- Step 3: Scoop Out Batter. Use an ice cream or cookie scoop to measure out the cookies on a baking sheet. Bake them for 12-14 minutes until the edges turn slightly brown.
- Step 4: Let Them Cool. Remove the cookies from the oven and let them cool for 5 minutes. Remove the cookies from the baking sheet and let them cool fully on a wire rack.
Expert Tip
- Measure the Flour Correctly: It’s important to properly measure the flour when baking with gluten-free flour. It’s best to spoon flour into the measuring cup instead of scooping it directly from the bag.
- Use Room Temperature Yogurt: It’s best to use room temperature yogurt as it mixes into the batter more easily.
- Don’t Skip the Resting Time: These cookies need to cool for at least 5 minutes before you remove them from the baking tray. The dough is wetter than typical cookies, so they need time for the moisture to fully absorb into the cookie.
Serving Suggestions
These cookies were originally called healthy blueberry oatmeal breakfast cookies, but you can enjoy them anytime of day!
The fresh berries and lemon make them great for snacking on in warm weather or for serving at dinner parties on the patio. They are the perfect way to enjoy a treat without too many calories or excess fat.
- These cookies are the perfect dessert after a light, lemony dish like lemon herb salmon and zucchini or lemon garlic chicken.
- These Greek-style chicken bowls make for a delicious lunch, and a citrusy blueberry cookie is a great afternoon treat.
- Use extra blueberries to make a blueberry protein smoothie for a protein boost that will leave you feeling full after your afternoon snack.
Healthy Blueberry Cookies Recipe FAQs
I don’t recommend it. For these cookies, frozen blueberries may release too much moisture and turn soggy. If you decide to use frozen berries, add them straight to the batter without thawing them first.
Since these cookies don’t have a lot of fat or sugar, they won’t brown like other cookies. Instead, they should be a light golden color.
Store them in an airtight container in the refrigerator for 5 days or freeze them for 30 days. Since they contain berries, they can’t be stored at room temperature. Thaw frozen cookies at room temperature for 10 minutes before enjoying them.
More Healthy Cookie Recipes
If you tried this Healthy Blueberry Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Blueberry Cookies
Ingredients
- 1 cup Oat Flour, or gluten-free oat flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ⅓ cup Coconut Sugar, or sugar of choice
- ½ cup Blueberries
- ¾ cup Nonfat Greek Yogurt,
- 1 Egg White
- ½ teaspoon Lemon Extract
- 1 tablespoon Lemon Zest
Instructions
- Preheat oven to 375 F. Prepare a baking sheet with parchment paper.
- To a food processor or blender, combine egg white, yogurt, lemon extract & salt and combine well
- Add sugar to mixture & combine. Add remaining ingredients (except blueberries) and mix well. Then add batter to a bowl, add blueberries gently folding them in.
- Using an ice cream scoop, add batter to baking sheet. Bake 12-14 minutes until edges are slightly brown.
- Remove from oven, allow to cool 5 minutes before removing to cool fully on a wire baking rack.
Video
Notes
- Measure the flour properly by spooning the flour into the measuring cup instead of scooping the flour directly from the bag.
- Use room-temperature Greek yogurt to ensure a smooth texture.
- Let the cookies rest for at least 5 minutes before removing them from the baking sheet to cool.
- Store cookies in the refrigerator up to 5 days or in the freezer 30 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hope you recover quickly. These look so awesome that I couldn’t resist sharing on twitter. I’ll pin them for later, too. Thanks.
Thank you, Barbara! Enjoy the goodies!