These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies have healthy and simple ingredients that are wheat free, dairy free, eggless, butterless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these healthy oatmeal cookies are more like a healthy snack than a dessert.

Healthy Oatmeal Cookies With Blueberries And Peach. Due to their clean ingredients and low sugar, these blueberry oatmeal cookies are more like a healthy snack than a dessert. Simple eggless oatmeal cookie recipe with rolled oats, apple sauce, fresh blueberries and peach that is also gluten free, dairy free and vegan friendly. #oatmealcookies #blueberryoatmealcookies #healthyoatmealcookies #healthycookies #veganoatmealcookies

And if you want a healthy oatmeal peach dessert recipe for your guest you should definitely try this peach oat crumble, it’s phenomenal!

I love to bake cookies with blueberries and oatmeal, the kitchen smells so good and knowing that these berry oatmeal cookies without egg are so much healthier than store bought oatmeal cookies, makes me feel even better.

My daughter and I like to enjoy these healthy cookies with oats for breakfast with a glass of dairy free smoothie or with a cup of tea. They are easy and doable for weekends and even weekdays!

Oatmeal Cookies With Blueberry And Peach

These are that type of healthy oatmeal blueberry cookies that you can peacefully eat with your kids and still look at yourself in the mirror without guilt. And whenever I’m out of fresh fruits (peach and blueberries in this case) then I tend to use dried fruits like in these healthy eggless oatmeal bars.

Oatmeal Cookies With Blueberries Recipe + Video – with peach chunks and blueberry.

These healthy oatmeal cookies with blueberries are soft and gooey the first day and deliciously chewy the next day, so it’s definitely better to make them in the evening and enjoy the next day in the morning! And in case you need a healthy kick of caffeine, these vegan matcha cookies are perfect for busy mornings.

Ingredients For Peach And Blueberry Oatmeal Cookies

Gluten free rolled oats (choose certified gluten free rolled oats if you’re worried about cross contamination)
Apple sauce (as butter substitute, you can also use mashed bananas in case you don’t have applesauce).
Flax seeds (as egg substitute, they have good binding properties plus fiber).
Oil – grape seed or avocado oil (for chewier crispier cookies). If not using oil you’ll get puffier and more cake-like cookies.
Tigernut flour (or almond flour) to provide structure, or use any flour you like.
Fresh peaches (as an alternative, apple or mango works too).
Fresh blueberries (or other berries you like).
Maple sugar (or coconut sugar) – the crystals help with caramelization of the cookie surface.
Baking soda + lemon juice (as leavening agent, no baking powder needed)

Healthy Peach Blueberry Oatmeal Cookies Recipe – vegan, dairy free, egg free, no refined sugar, no butter.

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What Oats To Use For Making Gluten Free Oatmeal Cookies

For making these oatmeal cookies with blueberries and peaches I suggest you stick to old fashioned rolled oats and not quick oats.

Also if you’re strongly susceptible to gluten, it’s important to get certified (batch-tested) gluten-free oats (preferably organic), as the regular ones are often contaminated with pesticides and with gluten during processing. Sometimes people are sensitive to gluten free oats not because there might be something wrong with them but because they are heavily contaminated with pesticides. The oats, soybeans and wheat are the heaviest sprayed among all crops.

How To Make Healthy Oatmeal Cookies With Blueberries

Step 1. Prepare the blueberries and peaches:

Wash the fruits if necessary and cut the peach into small cubes. Set aside.
I used fresh peach chunks and wild blueberries for these oatmeal cookies because they were in season. These fruits are best used fresh (and ripe) because of their extra flavor and juiciness, but you could also use frozen fruits.

Step 2. Soak the rolled oats:

Cover the oats with water and let them soak for 10 minutes, then discard the water and let them drain through a sieve while preparing the rest.
If you want your oatmeal cookies crispier, don’t soak the oats. Just add them along with the flour.

Step 3. Make the egg replacer:

Mix the apple sauce and the flax seeds – this combination is acting like an egg substitution is the best solution for making eggless oatmeal cookies.

Process shots collage showing step by step how to make healthy eggless oatmeal cookies with blueberry. — *Make the oatmeal cookie dough then spread into portions onto a cookie sheet.*

Step 4. Then add the rest to form the oatmeal cookie dough:

To the apple sauce and flax seed mixture add the salt, oil, stevia (or your favorite sweetener) the flour, and the oats (soaked). Mix gently to combine.
At the end add the baking soda+ lemon juice, give it another final gentle mix (don’t overmix), the formation of bubbles will help the cookies puff up a bit. If you prefer hard crisp oatmeal cookies, skip this step.

Step 5. Spread The Cookies:

Heat the oven to 360°F. Using a spoon or cookie scoop, drop the cookie dough (about 2 tablespoons) into 14-15 portions onto the lined baking sheet with parchment paper. Add the peach (small chunks) and blueberries on top.
Sprinkle with maple sugar on top. It’s optional, but it helps to form that top crunchy crust). The maple sugar will also add that caramelized yummy look / flavor that makes these healthy oatmeal cookies perfect along with the tartness of the fruits.

*Arrange blueberries and peach chunks on top of oatmeal cookies and sprinkle with you preferred granulated sugar (I used maple sugar) to form a crisp golden crust.*

Step 6. Bake The Cookies:

Bake at 360°F for about 35 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack to cool completely.
Enjoy these vegan oatmeal cookies for breakfast, as snack or on the go.

Video: How To Make Eggless Oatmeal Cookies With Blueberries and Peach

Eggless Oatmeal Cookies With Blueberries

In most cookie recipes, eggs or butter mixed with cream is usually used to provide body and texture. Since these are gluten free eggless cookies, I’m replacing the eggs with apple sauce and ground flax seeds. This combination will provide some shape but also moisture and chewiness.
To make oatmeal cookies without butter is possible, but you need to add some oil if you want chewy crispy cookies. If you’re not going to use oil, you’ll get puffier and more cake-like cookies. So it’s up to you.
Of course it’s easy to use a vegan butter for a more buttery flavor, but I prefer to avoid unhealthy oils and artificial flavors and stick to the real food.

Tips For Perfect Oatmeal Blueberry Cookies

Watch your blueberry oatmeal cookies very carefully while they are baking – you want to take them out when they are golden but not hard. For crispier cookies, keep them in a turned off oven with the oven door slightly cracked for about 30 minutes.
Baking soda and an acidic liquid (vinegar, citrus) helps leaven the dough, creating a soft, fluffy cookie. If you want a hard crisp oatmeal cookie, skip these two ingredients.
Bake your oatmeal cookies on baking parchment paper. This helps prevent sticking, burning and it’s easier to clean.
Dairy Free Fat: don’t use vegetable oil and vegan margarine – these are highly processed and detrimental to your health. If you must, use a better wholesome alternative like this vegan cultured butter.
Soaking the rolled oats in advance will give the cookies more moisture and better texture. Don’t soak the oats for too long (only 10 min) or they will turn into a mushy paste. If you want your cookies crispier, don’t soak the oats and bake for 10 min longer.
If you want your eggless oatmeal cookies sweeter, you can add extra sweetener in the batter.

Storing Tips For Oatmeal Cookies

Storing leftovers: Keep at room temperature for up to 5 days in an airtight container. These oatmeal blueberry cookies are usually soft and gooey the first day and chewy the next day, so you can make them in the evening and enjoy the next day in the morning.
Freezing: Freeze in an airtight container for up to 3 months.
Thawing: Let it slowly thaw in your refrigerator for at least 24 hours. Or place it in your preheated oven (350 degrees F) covered (to prevent moisture loss) and heat for 15-20 minutes or until warm.

More Healthy Cookies To Try:

More Oatmeal With Fruit Recipes

Banana Oatmeal Blueberry Muffins + GF/DF Option

Peach Crisp With Oat Crumble Recipe

Healthy Oatmeal Breakfast Bars To-Go (Gluten Free, Vegan)

Vegan Oatmeal Cookies With Applesauce – 4 Ways | GF

If you make these eggless oatmeal cookies with blueberries, I’d like to hear from you!

Leave a comment and star rating below recipe card.

gluten free vegan oatmeal cookies recipe peach and blueberry

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Healthy Oatmeal Cookies With Blueberries And Peach (Eggless, GF, DF, V) Recipe

These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies have healthy and simple ingredients that are wheat free, dairy free, eggless, butterless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these healthy oatmeal cookies are more like a healthy snack than a dessert.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: Clean Eating, DairyFree, Gluten Free, Nut Free, Vegan

Servings: 14 oatmeal cookies

Calories: 142.3kcal

Author: Olga Caz

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Ingredients

2 cups rolled oats - gluten free, organic / soaked
1 cup apple sauce
¾ cup tigernut flour - or almond flour, or any other flour
⅓ cup golden flax seeds - freshly ground
⅓ cup grape seed oil - or avocado oil
1 fresh large peach - cubed
½ cup wild blueberries - fresh or frozen
pinch stevia extract powder - (or use 1/4 cup of maple sugar)
⅛ tsp sea salt
½ tsp baking soda + 1/2 tsp lemon juice - or apple cider vinegar, as acid
¼ cup maple sugar - for sprinkling on top