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    Home » Recipes » Snacks

    Published: Jul 29, 2022 · Modified: Sep 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Blackberry Oatmeal Cookies

    Jump to Recipe Print Recipe

    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!

    blackberry oatmeal cookies next to fresh blackberries and a blue bowl of blackberries.

    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 oatmeal 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!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🍪 Ingredients
    • 📖 Swaps and variations
    • 🥣 How to make oat flour
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🍽 More delicious cookies
    • 📖 Recipe

    ⭐ 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.

    🍪 Ingredients

    labelled ingredients to make blackberry oatmeal cookies including oats, pistachios and blackberries.

    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.

    🔪 Step by step instructions

    It takes very little time to make these vegan blackberry oatmeal cookies. Just a few simple steps:

    flax mixed with water in a cream bowl.
    oats, ginger powder and pistachios in a glass bowl.

    Step 1

    Combine the milled flaxseed with water and stir to combine. Set aside to thicken, stirring occasionally to help it along (image 1).

    Step 2

    Add all your dry ingredients to a large bowl (image 2).

    oatmeal cookie mixture in a glass bowl with a spoon.
    blackberry oatmeal cookies on a lined baking tray.

    Step 3

    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.

    Step 4

    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

    Are oatmeal cookies crispy?

    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!

    Can you use whole flaxseeds?

    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.

    Are these blackberry cookies refined sugar free?

    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.

    Can you eat the cookies right away?

    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 next to a blue cloth and a bowl of blackberries.

    🍽 More delicious cookies

    Find so many fun cookie ideas, including my honey spelt cookies and the fall favourite of pumpkin spice cookies on my snacks page. Or perhaps my fun maple syrup flapjacks will tempt you! Some recent recipes:

    • pumpkin spice oat cookies with star anise and pumpkin seeds next to them.
      Pumpkin Spice Oatmeal Cookies
    • person holding a blueberry thumbprint cookie with a wire rack of cookies in the background.
      Blueberry Thumbprint Cookies
    • wooden board with coconut macadamia oat cookies on it.
      Coconut Macadamia Nut Cookies
    • oatmeal chia cookies on a wire rack.
      Oatmeal Chia Cookies

    I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you've tried the recipe!

    📖 Recipe

    blackberry oatmeal cookies next to a bowl of blackberries.

    Blackberry Oatmeal Cookies

    Claire
    These blackberry oatmeal cookies are a fun sweet treat, and perfect for fall. Fresh berries are combined with oats and spices for a healthy breakfast cookie or snack.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Breakfast, Dessert, Snack
    Cuisine American, British
    Servings 5 cookies
    Calories 193 kcal

    Equipment

    • Bowl
    • Cookie scoop optional
    • Parchment paper
    • Wire rack

    Ingredients
      

    • ¾ cup oats gf if required
    • ⅛ cup oat flour
    • ½ cup blackberries halved
    • 1 teaspoon ginger powder
    • ¼ cup almond butter or other nut butter
    • ¼ cup maple syrup

    For the flax egg

    • 1 tablespoon milled flaxseed
    • 3 tablespoon water

    Instructions
     

    • 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!

    Notes

    • 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.
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • ginger, which scores 1.
    • almonds (almond butter), which score 1.
    • flax isn't rated.

    Nutrition

    Calories: 193kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 5mgPotassium: 225mgFiber: 4gSugar: 11gVitamin A: 31IUVitamin C: 3mgCalcium: 77mgIron: 1mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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