These blackberry oatmeal cookies are a fun fall treat, with sweet fresh fruit and a hint of spice. Easy to make, you have your sweet treat in around 30 minutes!
Now my motto is always that you can never have too many homemade oatmeal cookies! If you love them too then perhaps you would like to see my reader favourite of cardamom oatmeal cookies and the healthy(ish!) turmeric cookies. All delicious!
These healthy blackberry cookies make the most of fresh berries, and I love to pick my own from the hedgerows near my home. As they are quite substantial they are equally good as a breakfast cookie or for a tasty mid-afternoon snack. Both adults and kids will love them!
Why this recipe is so good
Juicy fall fruit. These cookies make the most of seasonal berries, and give the cookies the best natural sweetness.
Refined sugar free. As we use fresh blackberries and maple syrup, there's no need for refined sugar in our cookies!
Quick and easy. A simple recipe that comes together in around 30 minutes.
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Blackberries - you want fresh berries, and definitely give them a good wash and check for bugs if you picked your own!
- Oats - use a certified gluten free brand such as Bob's Red Mill gluten free rolled oats if required. You want rolled oats rather than very fine processed oats.
- Flaxseed - you need milled flaxseed not whole flax seeds. I use the Linwoods organic milled flaxseed.
- Pistachios - definitely unsalted and not roasted! You want crushed pistachios, which you can buy whole and crush yourself with the back of a wooden spoon.
Swaps and variations
Swap almond butter for macadamia nut butter. If almond butter doesn't work for you, then macadamia is a good swap.
Swap ginger powder for cardamom powder. If you prefer cardamom, use it instead! I suggest a little less in terms of quantity as it is quite pungent.
How to make oat flour
Oat flour is very easy to make, and you definitely don't need to purchase bags from the store. Simply take your rolled oats and pulse blend a few times to a flour consistency. That's it! Super simple.
Large bowl - to mix the cookie ingredients.
Parchment paper - to bake the cookies on.
Cookie scoop - optional, but gives a more uniform shape.
Wire rack - to cool the cookies on.
Step by step instructions
It takes very little time to make these vegan blackberry oatmeal cookies. Just a few simple steps:
Combine the milled flaxseed with water and stir to combine. Set aside to thicken, stirring occasionally to help it along (image 1).
Add all your dry ingredients to a large bowl (image 2).
Pour in the wet ingredients, including the flax egg and blackberries, and stir very thoroughly to combine (image 3). It shouldn't, but if it looks too dry (perhaps if your nut butter is more solidified than liquid), then add a teaspoon of melted coconut oil to loosen.
Either use a cookie scoop or your hands to form about 5 cookies. Lay on your lined baking tray (image 4). Bake for 10-12 minutes. Transfer very carefully to a wire rack to cool.
Recipe tips and notes
- While you could use whole blackberries, I find it better to halve them. This stops them from 'bleeding' out onto the baking tray as much, and distributes the sweet fruit through the cookie.
- If your nut butter is on the thicker side and your cookie 'dough' seems a touch dry, a teaspoon of melted coconut oil will help loosen the texture and make it more 'wet'.
- Wet your hands before forming the 'dough' into your cookies, as this prevents it from sticking to you!
- Don't touch the cookies before they have cooled on the wire rack (and transfer them carefully!). They are likely to break very easily before they cool and solidify.
Frequently asked questions
Oatmeal cookies are a more hearty chewy cookie, rather than crispy. As they are quite substantial they can be a healthy breakfast cookie if you like!
No, you need to use milled flaxseed that will absorb water and thicken up, and so act as a binder to hold the cookie together.
Yes, they are refined sugar free as we use maple syrup and blackberries to sweeten rather than refined sugar. They are also vegan and gluten free if you use certified gluten free oats.
You need to allow the cookies to cool as they will easily crumble and break apart when still warm. Unless you don't mind that it's best to avoid temptation and wait ten minutes or so!
Blackberry oatmeal cookies
For the flax egg
- 1 tablespoon milled flaxseed
- 3 tablespoon water
- Preheat the oven to 190C / 375F and line a baking tray with parchment paper.
- Make the flax egg by combining the milled flax with water and stirring well. Set aside for 10 minutes.
- Add all the dry ingredients to a large bowl and stir to combine.
- Pour in the wet ingredients as well as the halved blackberries and flax egg, and stir well. The blackberries will likely 'bleed' and give you a pink dough, but that just makes it pretty!
- Wet your hands and form about 5 small cookies with the dough (or use a cookie scoop). Place on the baking tray and bake for 10-12 minutes.
- Transfer very carefully to a wire rack and allow to cool, then enjoy!
- I suggest halving the blackberries so they don't 'bleed' too much when baking and to more evenly distribute through the cookie.
- If the 'dough' seems too dry (perhaps if your nut butter is harder rather than liquid in consistency), then a teaspoon of melted coconut oil can be added.
- Stir very thoroughly so the wet ingredients fully coat the oats.
- Wet your hands before forming the cookies to prevent the dough from sticking to your hands.
- Allow to cool before eating. If they are just out the oven they will likely crumble and break up.
- ginger, which scores 1.
- almonds (almond butter), which score 1.
- flax isn't rated.