Blueberry Banana Breakfast Cookies
These Blueberry Banana Breakfast Cookies are packed with nutritious ingredients like bananas, oats, almond butter, and blueberries. They are naturally sweetened, gluten-free, and egg-free, making them a perfect healthy breakfast or snack. Made in one bowl, these cookies are soft, chewy, and taste like baked oatmeal. Ideal for meal prep and freezer-friendly!
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
✅ Banana Substitute: Use 1 large egg + 1/3 cup applesauce instead. Add an extra tablespoon of honey for sweetness.
✅ 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.
✅ 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.