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Peanut Butter Blueberry Cookies

Servings 20 small cookies


  • 1 cup peanut butter, creamy
  • 2 Tbsp. coconut butter melted coconut oil is OK too!
  • 5 Tbsp. maple syrup
  • 1 1/4 cup rolled oats, gluten free
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 egg, large
  • 1/4 tsp. sea salt
  • Pinch cinnamon
  • 1 cup blueberries, fresh



  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, stir in the peanut butter, coconut butter/oil, maple syrup, egg and vanilla. Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle – you do not want to squish them, keep them whole.
  3. Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand. Continue until dough is gone.
  4. Bake for 10 minutes. Let cool for another 10 once out of oven (if you can wait!) and store in airtight container in fridge.

Recipe Notes

*Can use veg. oil or melted butter instead of coconut oil/butter if you don’t have any on hand!  * are gluten-free



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