Maple Blueberry Oatmeal Cookies Recipe (2024)

Made w/o nuts. Dough/30= 38 gm per cookie. First time didn’t refrigerate dough, flattened cookie a bit, baked 23 min. Meh too crispy not enough Bberry flavor. 2nd time. Used 2/3 dough for cup portion and added more Bberry compote which is really easy to make and tastes great on many things. 1/3 dough flattened to fold over cup portion of cookie. Refirgerate while oven heats. Kept cookie in a ball shape not flattened. Baked 21 min. Came out great w more Bberry flavor. All gone in one day.

This recipe turned out great! The cookies are delicious with crispy edges and a soft interior. I had to add a little cornstarch, mixed with water, to the compote to thicken it up when using fresh blueberries. I used a one-to-one gluten-free flour, and the dough seemed a little dry, but it worked!

Has anyone tried cooking these in mini muffin pans? You might need to cook a little longer, but it might avoid the spreading and leaking problems.

This recipe makes a decent, nothing special oatmeal cookie and IMO the jam was more trouble than it's worth. Following the recipe precisely, using a 1 T scoop, I got just 20 cookies. Be advised they spread quite a lot.

Made these this afternoon. They were pretty straightforward to put together. I made the jam according to the instructions, but made a couple of changes to the dough. I used Earth Balance Unsalted Buttery Sticks instead of butter, and decreased the oats by one cup. I had no problems with crumbly dough like some others did. These cookies turned out to be fabulous! Can’t wait to tell my sister about them!

Rather than trying to overhaul a published recipe to meet your individual dietary restrictions/preferences, my advice would be to search (i.e., Google) for a recipe acceptable to you. Just use keywords like gluten free, low calorie, vegan, etc. For example, Googling "low calorie cookie recipes" yields over 57,000,000 hits!

This is a very good cookie. The spices are excellent if you freshly grind them. Mine don’t look like the picture- they spread quite a bit. Next time I would use even less maple syrup, as I’d like them less sweet. Good riff on an oatmeal cookie (raisin haters rejoice!)

I always think people use too much sugar. So as I do I used just one cup of sugar. Delicious

I made it with Miyokos instead of butter for a dairy-free cookie. Turned out great. It is too good though and I ate the whole batch in a day. It is definitely an adult type cookie as it isn't as sweet but exactly how i like my desserts. My dog loved them, too. He stood guard by the counter waiting for crumbs. I also used Meyer Lemons, which worked well with the flavors.

The weight for the brown sugar seems wrong. I ended up measuring by volume instead. That amount only weighed about half of the weight in the recipe.

Very dry seemed like it needed more butter or eggs , for cup and half flour 3cups oatmeal,I would stick to oatmeal raisin next time

Make these immediately! Absolutely delicious. Perfect crunch on the outside and moist on the inside. Flavor was superb. Added 1/4 tsp of ground ginger to the cookie and included half cinnamon stick to the compote while it was bubbling. The walnuts are a delicious (and essential) addition. Superb!

These cookies were fantastic! The edges were buttery and crispy, and the center was chewy and soft. I omitted the nutmeg so I could share with my dog and added in more cinnamon and cardamom, I put walnuts on top of the cookies, which allowed the nuts to toast. I also took the advice of someone in the comments to use European style butter. I will definitely make these cookies again.

Good cookies! Worth making for the jam alone. I used frozen wild, blueberries, and it was the proper consistency in 12 minutes flat. Making the bottom dough a ball and then sticking your thumb innot makes a good size hole for the jam. I had no problem with leakage, although I made the cookies slightly bigger than they apparently should’ve been. Only got 24.

This cookie requires a significant amount of work; I don’t think it’s worth it. The payoff isn’t commensurate with the prep time. Actually finding the highlighted cookies in the NYT of late follow the same pattern. They look neat but after putting in the time I wonder why I made them.

Delicious! Everyone loved them and have now made them twice. I make the blueberry jam the day before to save time. Followed recipe exactly. Yum.

Delicious cookies! Followed the recipe to the tee as a baseline as I plan to incorporate some healthier options for the next round (coconut sugar, vegan butter, whole wheat/spelt flour). Used fresh blueberries and locally made maple syrup and the jam settled as promised (and have enough left over for another batch). Used walnuts, the full three cups of oats, and all fresh spices - the cookies were flavorful, chewy inside with slightly crisp edges. Delightful !!

The first time I made these according to the recipe, the dough was so dry and crumbly, I had to add a little water in order to form the cookies into balls. At first, I was disappointed; they seemed dry and dense, but I really liked them as a morning treat with coffee. Everyone who tried them liked them. This time I added a little more butter and a second egg (and raisins).The dough formed nicely. The cookies are delicious, as is the jam. I used Costco blueberry-maple syrup.

This recipe is a winner! I wasn’t sure if I liked them enough to bake again, but my husband loved them and said they’d be great to take on the hiking trail. I skipped the sauce part (although I’ll try that later in the summer, as it’s winter right now here in Canada, and I’ll use local fresh berries) and just used homemade Saskatoon jam. Great taste, a little chewy and not too sweet!

Very nice cookie!! Be careful not to burn the blueberry jam. If you had a very flavorful favoritejam, such as Bon Maman Cherry preserves, I think that would be very good and less work

Made a half batch with fresh blueberries, followed recipe exactly, except for using allspice in place of cardamom. No problems with dry dough, or filling oozing. Recipe yielded 8 large dome shaped cookies, and eating 1 at a sitting is plenty lol. They are scrumptious and hearty, perfect for b'fast, or warmed and topped with ice-cream. The bit of leftover compote is delish on waffles, french toast, etc. Cookies are a bit of work for sure, will try making them again as cookie bars to save time!

I used wild blueberries, but incorporated a Tblspoon of Black Currant preserves per cup of berries. Didn't have cardamom on hand, so substituted ground ginger. Great recipe! Next time, I'll make sure I have cardamom (but keep a little ginger in there).

Divine, I didn't change a thing. The spices leave a sweet aftertaste and the whole thing is super easy on the eyes. Delicious!

These cookies! We have made them 3 times now and are ready to make another batch. We've renamed them as breakfast cookies because although most cookies are good in the morning, these are ESPECIALLY good in the morning and feel pretty healthy!!! Made the recipe as is the first time and the second time (when we made a double batch) we used some already-prepared raspberry jam for a few of them. Pretty sure most anything in the middle would work (fruit-wise, that is).

just made them. challenging. Taste good, but not enough blueberry. Made a lot of compote, so am going to attempt bars instead of cookies with the rest.

I really liked the concept of these cookies and the final product (following the directions) sort of worked out and some look just like the picture. But wow. The benefit/cost ratio for these is like zero since it took me way too long to make them. I'll have to find simpler recipes that are more suited to my novice cooking skill level!

Followed recipe and they were absolutely delicious. Great reviews from my whole office.

Not a blueberry fan, but love these cookies! The first time I made them I chilled the dough before forming cookies, and they kept their dome shape and stayed moist. The second time (using up the compote) I skipped chilling dough, and the cookies spread pretty thin, more crispy than moist, but still yummy! 17 minute cooking time each batch.

So good! Made exactly as written and they were delicious. Stored in fridge for several days and happily ate for morning snack, dessert, whenever. Yum.

I used honey instead of Maple Syrup because I didn't want to drive to the store. It turned out amazing but the honey and cardamom is very strong together.