Cashew Butter Blueberry Oat Cookies — Soft Baked Treats

These Cashew Butter Blueberry Oatmeal Cookies are crisp at the edges, chewy inside and filled with juicy blueberries. Made from simple, wholesome ingredients, they’re vegan, gluten-free, oil-free and flourless—perfect for breakfast, a snack or dessert.

Current favourite nut butter: cashew butter.

Current favourite fruit: blueberries.

Current favourite snack: frozen blueberries dipped in cashew butter.

Once I discovered how well cashew butter and blueberries pair, I had to turn them into cookies. These stuffed blueberry oatmeal cookies are a delicious way to start the week. They have a wonderful contrast of textures and are made with ingredients you likely already have on hand.

Ingredients

These healthy blueberry oatmeal cookies use just 7 simple ingredients plus a few pantry basics:

• Cashew Butter: adds creaminess and complements the blueberries. You can substitute another runny nut or seed butter if preferred.
• Rolled Oats: some are left whole and some are blended into oat flour for structure.
• Aquafaba: helps create a chewy texture; you can replace it with half a flax egg or a splash of plant milk if needed.
• Coconut Sugar: keeps the cookies refined-sugar-free and lightly sweet.
• Blueberries: fresh or thawed frozen—juicy pockets inside each cookie.

Also needed: baking powder (or baking soda per the ingredient list), vanilla and a pinch of salt.

How to Make Blueberry Oatmeal Cookies

These oatmeal cookies are quick and simple to prepare and can be made in one bowl. With no gluten to activate, you don’t need to worry about overmixing.

1. Mix the wet ingredients (cashew butter, aquafaba, coconut sugar, vanilla, salt).
2. Add the dry ingredients (oat flour, rolled oats, baking soda) and fold into a thick dough.
3. Divide the dough, flatten each portion, place 3–4 blueberries in the center, then wrap and roll back into balls.
4. Gently flatten the balls and bake until golden around the edges.

Stuffing the blueberries gives a delightful surprise with each bite, but you can also gently fold them into the dough if you prefer.

Tips to Bake Oatmeal Cookies

• Use Runny Nut Butter: Thick, dry nut butters won’t incorporate well. If yours is dry, warm it slightly or adjust the oat flour quantity.
• Don’t Overstuff: Too many blueberries can burst and cause the cookies to lose shape while baking.
• Baking Times: For very chewy cookies bake about 10 minutes; for a chewy center with crisp edges bake 12 minutes; for fully crisp cookies bake 13 minutes. Ovens vary, so keep an eye on the first batch.

How to Store Blueberry Oatmeal Cookies

• Room Temperature: Keep cookies in an airtight container for up to 2 days.
• Freezer: Freeze in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.

I hope you try and enjoy these cashew butter blueberry oatmeal cookies. They balance juicy bits of blueberry with a crispy outer edge and a satisfyingly chewy center—ideal for breakfast, an afternoon snack or a healthier dessert.

More Healthy Vegan Cookies to Love

• Date Sweetened Peanut Butter Cookies
• The Best Healthy Chocolate Chip Cookies
• Matcha Cookies
• Tahini Chocolate Chip Cookies
• Air Fryer Tahini Oatmeal Cookies

If you make these Cashew Butter Blueberry Oatmeal Cookies, please leave a comment and rating or tag @okonomikitchen on Instagram—I love seeing your recreations! Subscribe to the newsletter or follow the creator on social channels for more plant-based recipes.

Cashew Butter Blueberry Oatmeal Cookies

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5 Stars

5 from 1 review

• Author: Lisa Kitahara
• Total Time: 22 minutes
• Yield: 9 cookies

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