OM-Goodness! If you knew how delicious this cookie is, you’d go wild for it. This recipe fits our busy lifestyle—quick, wholesome, and made with just a few pantry staples. You can have it ready in about five minutes. Think of it like our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies, but with wild blueberries and no blender required. Mix up a batch before your next holiday outing and stash a cookie or two for a healthy, satisfying sweet bite. Kids love these too, and you can feel good about serving them.
If you want more quick, healthy treats, try these favorites:
5 Minute Peanut Butter Chocolate Chip Cookies
Skinny Oreo Balls
Cinnamon Oatmeal Raisin Cookies
Skinny Speedy Walnut Oatmeal Cookies
What elevates this cookie is the wild blueberries. Wild blueberries contain about twice the antioxidants of cultivated blueberries and are rich in phytochemicals like anthocyanins that help neutralize free radicals and support cellular health. Most wild blueberries are frozen within 24 hours of harvest, preserving their flavor and nutrients, so look for them in the frozen fruit aisle—just make sure the package says “wild.” Keep them in your freezer so you can add a nutrient-packed burst of flavor to recipes anytime.
Wild blueberries have a distinct, intense flavor compared to common cultivated varieties. They grow naturally—mainly in Maine and Eastern Canada—and their small size concentrates their blueberry flavor, making them ideal for baking, cooking, and smoothies. There are many delicious recipes that feature wild blueberries; try more of them to enjoy this superfruit in different ways.
To celebrate the season, Wild Blueberries often run giveaways with great kitchen prizes and helpful recipe guides. Check local or brand promotions for current offers and downloadable recipe books to inspire your holiday cooking.
Wild Blueberry Cookie
This cookie has no added sugar and tastes perfectly sweet while delivering protein, fiber, and the nutritional benefits of wild blueberries.
Serves: 4 (or 1 large cookie)
Ingredients:
1/3 cup frozen wild blueberries, thawed
1 very ripe banana, mashed
1 Tbsp vanilla almond milk
3/4 tsp vanilla extract
3 Tbsp rolled oats
1 Tbsp peanut butter
Directions:
1. If using an oven, preheat to 375°F.
2. In a medium bowl (use a microwave-safe bowl if making one large microwave cookie), combine the mashed banana, almond milk, vanilla extract, oats, and peanut butter. Stir until well combined, then gently fold in the wild blueberries.
3. Microwave method: For a single large cookie, spread the mixture in a microwave-safe bowl and microwave on high for about 4 1/2 minutes. For four individual cookies, lightly spray a plate or use four ramekins to shape the cookies. Scoop about 2 1/2 tablespoons of mixture for each cookie and flatten slightly.
4. Microwave the plate or ramekins on high for about 4 minutes. Microwave power varies, so test doneness with a toothpick or fork; if it comes out wet, continue in 30-second intervals until cooked through. If you make one large cookie, you can chill the plate briefly in the fridge or freezer after cooking to help it set.
5. Oven method: Place 2 1/2 tablespoons of mixture per cookie on a greased baking sheet and bake for about 10 minutes, or until cooked through.
Makes 4 cookies.
Nutrition per single cookie: about 75 calories, 12 g carbohydrate, 3 g fat, 2 g protein, 25 mg sodium, 2 g fiber.
Nutrition for 1 large breakfast cookie: about 301 calories, 36 g carbohydrate, 12 g fat, 8 g protein, 100 mg sodium, 8 g fiber.
- 1/3 cup frozen wild blueberries, thawed
- 1 very ripe banana, mashed
- 1 Tbsp vanilla almond milk
- 3/4 tsp vanilla extract
- 3 Tbsp rolled oats
- 1 Tbsp peanut butter
- If using an oven, preheat to 375°F.
- Combine banana, almond milk, vanilla, oats, and peanut butter in a medium bowl. Stir until combined, then fold in the wild blueberries.
- Microwave: For one large cookie, spread mixture in a microwave-safe bowl and microwave on high for 4 1/2 minutes. For four cookies, use a sprayed plate or four ramekins.
- Scoop about 2 1/2 tablespoons per cookie and flatten slightly on the plate or in the ramekin.
- Microwave the plate or ramekins on high for about 4 minutes. Check doneness with a toothpick or fork and continue in 30-second intervals if needed.
- If making one large cookie, chill briefly after cooking to help it set.
- Oven: Place 2 1/2 tablespoons of mixture per cookie on a greased baking sheet and bake for about 10 minutes.
- Makes 4 cookies.
- To boost protein, layer 1/4 cup Greek yogurt between two cookies and garnish the yogurt edge with extra blueberries. That sandwich version contains approximately 196 calories, 30 g carbohydrate, 9 g protein, 6 g fat, 4 g fiber, and 69 mg sodium.
To make a higher-protein snack, top one cookie with 1/4 cup Greek yogurt, place a second cookie on top, and line the yogurt edge with extra blueberries for added flavor and texture. This variation provides a satisfying, nutrient-rich option for breakfast or a snack.