Banana Blueberry Breakfast Cookies
These warm, chewy cookies infused with ripe bananas and fresh blueberries are perfect for breakfast, snacks, or a grab-and-go treat that fuels your day.
Servings: 12 cookies
Calories: 120kcal
Ingredients
Dry Ingredients
- 2 cups rolled oats The foundation of our cookies, offering a nutty aroma and a chewy texture.
- 1/2 cup almond flour This nutty, creamy flour enhances the richness of each cookie while keeping it gluten-free.
- 1 tsp baking powder A little magic that helps the cookies rise, providing a delightful fluffiness.
- 1/2 tsp cinnamon This warm, aromatic spice brings a hint of sweetness and warmth, elevating the overall flavor.
- 1/4 tsp salt Just a touch to enhance the natural sweetness of the bananas and blueberries.
- 1 tbsp chia seeds Adding texture and a nutrient boost, these tiny seeds bring earthy goodness to the mix.
Wet Ingredients
- 2 pieces ripe bananas, mashed The star of the show—sweet, creamy, and packed with health benefits.
- 1/4 cup maple syrup or honey A natural sweetener that gives a lovely, rich flavor while binding the ingredients together.
- 2 tbsp melted coconut oil Smooth and rich, it adds moisture and a hint of tropical flair to the cookies.
- 1 tsp vanilla extract This sweet, fragrant addition is essential for enhancing the overall flavor profile.
Add-Ins
- 1/2 cup fresh blueberries Lush, juicy bursts of flavor that provide freshness and vibrancy in every bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the rolled oats, almond flour, baking powder, cinnamon, salt, and chia seeds.
- In a separate bowl, mash the ripe bananas and mix in maple syrup, melted coconut oil, and vanilla extract until well combined.
- Pour the banana mixture into the dry ingredients and mix until combined. Gently fold in the fresh blueberries.
- Scoop out approximately 2 tablespoons of dough per cookie and place them on the prepared baking sheet, flattening them slightly.
Baking
- Bake in the preheated oven for 12-15 minutes until the edges are golden brown and the center remains soft.
Cooling
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Choose ripe bananas for the best sweetness. Use parchment paper for easy cookie removal. Mix gently when adding blueberries to preserve their shape.