These Blueberry Banana Breakfast Cookies are packed with nutritious, wholesome ingredients to keep you energized throughout the day. Made with bananas, oats, almond butter, and fresh blueberries, these cookies are naturally sweetened, egg-free, and gluten-free when using certified oats.
They are chewy, hearty, and taste like a dense, delicious baked oatmeal in cookie form. Plus, they are super easy to make in just one bowl and take only 45 minutes from start to finish. These cookies are perfect for busy mornings, snacks, or even a healthy dessert!
Ingredients for Blueberry Banana Breakfast Cookies
Here’s what you’ll need to make these soft, chewy, and nutritious breakfast cookies:
Main Ingredients:
- ✔️ 3/4 cup (173g) mashed bananas (about 2 large or 3 medium ripe bananas)
- ✔️ 2 1/2 cups (213g) old-fashioned whole rolled oats (for a gluten-free version, use certified gluten-free oats)
- ✔️ 1 cup (250g) nut butter (almond, peanut, cashew, or sunflower seed butter for a nut-free option)
- ✔️ 1/2 cup (60g) chopped pecans or walnuts (optional, can substitute with dried cranberries or sunflower seeds)
- ✔️ 1/3 cup (113g) honey (or maple syrup for a vegan-friendly version)
- ✔️ 1 teaspoon pure vanilla extract
- ✔️ 1/2 teaspoon ground cinnamon (adds warmth and flavor!)
- ✔️ 1/4 teaspoon salt (enhances all the flavors!)
- ✔️ 1 cup (140g) fresh or frozen blueberries (if using frozen, do not thaw!)
This simple, 9-ingredient recipe is customizable—swap nuts, adjust sweetness, or even add coconut or dried fruit!
Step-by-Step Instructions
Follow these easy steps to make your delicious Blueberry Banana Breakfast Cookies in no time!
Step 1: Preheat the Oven
First, preheat your oven to 325°F (163°C). Meanwhile, line two large baking sheets with either parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Mix the Ingredients
- In a large mixing bowl, gradually combine all the ingredients
- ✔️ Mashed bananas
- ✔️ Oats
- ✔️ Nut butter
- ✔️ Chopped nuts (or substitutions)
- ✔️ Honey (or maple syrup)
- ✔️ Vanilla extract
- ✔️ Cinnamon & salt
- ✔️ Blueberries
Use a wooden spoon, silicone spatula, or a stand mixer to mix everything until well combined.
Step 3: Scoop the Dough
Scoop about 1/4 cup of dough per cookie onto the prepared baking sheets. Place 6 cookies per sheet, as they’re quite large.
👉 Tip: These cookies don’t spread much, so gently press each mound down to create a slightly flatter shape.
Step 4: Bake the Cookies
Bake for 18–21 minutes, or until the edges are lightly golden.
Step 5: Cool & Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes, giving them time to set. Then, carefully transfer them to a wire rack to cool completely, ensuring the perfect texture and flavor.
These cookies can be enjoyed warm, room temperature, or even cold from the fridge!
Storage, Freezing & Reheating Tips
How to Store
- At Room Temperature: Keep the cookies in an airtight container to maintain freshness. They will stay delicious for up to 4 days when stored properly.
- In the Refrigerator: Keep in a sealed container for up to 1 week for the freshest taste.
How to Freeze
These cookies freeze beautifully! Here’s how:
1️⃣ Let the cookies cool completely after baking.
2️⃣ Place them in a single layer on a baking sheet and freeze for 1 hour (prevents sticking).
3️⃣ Transfer to a ziplock bag or airtight container and freeze for up to 3 months.
How to Reheat
- From the Freezer: Let a frozen cookie thaw in the fridge overnight or at room temperature for 30 minutes.
- For a Warm Cookie: Microwave for 10–15 seconds, or heat in a 300°F (150°C) oven for 5 minutes.
Pro Tips, Substitutions & Nutrition Facts
Expert Tips for Perfect Blueberry Banana Breakfast Cookies
- ✔️ Use ripe bananas – The riper, the sweeter! Spotty bananas work best.
- ✔️ Don’t overmix – Gently stir the ingredients to keep the texture chewy.
- ✔️ Flatten the cookies slightly – They don’t spread much while baking.
- ✔️ Let them cool completely – This helps them firm up and hold their shape.
Easy Ingredient Swaps
- ✅ No bananas? Use 1 large egg + 1/3 cup unsweetened applesauce instead. Add an extra tablespoon of honey for sweetness.
- ✅ No honey? Swap for maple syrup or brown rice syrup for a vegan option.
- ✅ No nuts? Use sunflower seed butter instead of almond butter, and replace nuts with dried fruit or seeds.
- ✅ No blueberries? Try raisins, dried cranberries, coconut flakes, or chocolate chips for variety!
Nutrition Information (Per Cookie)
- Calories: 260
- Fat: 12g
- Carbs: 28g
- Fiber: 6g
- Protein: 6g
Blueberry Banana Breakfast Cookies
Equipment
- ✔️ Mixing Bowl
- ✔️ Wooden spoon or spatula
- ✔️ Baking sheets
- ✔️ Parchment paper or silicone baking mat
- ✔️ Measuring cups & spoons
- ✔️ Cooling rack
Ingredients
- 3/4 cup 173g mashed bananas (about 2 large or 3 medium ripe bananas)
- 2 1/2 cups 213g old-fashioned whole rolled oats (use certified gluten-free oats if needed)
- 1 cup 250g nut butter (almond, peanut, or sunflower seed butter for nut-free option)
- 1/2 cup 60g chopped pecans or walnuts (optional, or substitute with dried cranberries or sunflower seeds)
- 1/3 cup 113g honey (or maple syrup for a vegan version)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup 140g fresh or frozen blueberries (do not thaw frozen blueberries!)
Instructions
- 1️⃣ Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper.
- 2️⃣ Mix all ingredients in a large bowl until well combined.
- 3️⃣ Scoop about 1/4 cup of dough per cookie onto the baking sheets. Flatten slightly.
- 4️⃣ Bake for 18–21 minutes until lightly golden.
- 5️⃣ Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- 6️⃣ Enjoy warm or store for later!
Notes
✅ Make It Vegan: Swap honey for maple syrup.
✅ Add-Ins: Try chocolate chips, coconut flakes, raisins, or seeds.
✅ Storage: Store in an airtight container at room temperature (4 days), in the fridge (1 week), or freeze for up to 3 months.
✅ Reheating: Thaw overnight in the fridge or microwave for 10–15 seconds.
FAQs
1. Can I make these Blueberry Banana Breakfast Cookies gluten-free?
Yes! Just use certified gluten-free oats, and the recipe will be 100% gluten-free.
2. Can I use frozen blueberries?
Absolutely! Just do not thaw them before adding to the dough, or they’ll become mushy.
3. My cookies are too soft—what went wrong?
- These cookies are naturally soft, but if they seem underbaked:
- ✔️ Make sure they’ve cooled completely – they firm up as they sit.
- ✔️ Bake a few extra minutes if needed.
- ✔️ Use slightly less banana for a firmer texture.
4. Can I make these smaller?
Yes! Use 2 tablespoons of dough per cookie and bake for 12–15 minutes instead.
5. Can I double the batch?
Definitely! This recipe doubles well, and they freeze beautifully, so make extra for meal prep.
Final Thoughts for Blueberry Banana Breakfast Cookies
- These Blueberry Banana Breakfast Cookies are:
- ✅ Easy to make in one bowl
- ✅ Naturally sweetened & refined sugar-free
- ✅ Perfect for meal prep & freezing
- ✅ A great grab-and-go breakfast or snack
If you try this Blueberry Banana Breakfast Cookies, let me know in the comments! I’d love to hear your favorite mix-ins or how you customized it. 🍪💙
