Banana Blueberry Breakfast Cookies
These cookies combine the natural sweetness of ripe bananas with fresh blueberries, creating a delightful flavor profile that is both nutritious and satisfying.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 medium ripe bananas Approximately 1 cup mashed.
- 1 cup rolled oats Use gluten-free oats if needed.
- 1/2 cup fresh blueberries For best flavor and juiciness.
- 1/4 cup almond butter Can substitute with any nut butter.
- 1/4 cup honey or maple syrup Adjust based on personal preference.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch salt Balances sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until well combined.
- In a separate bowl, combine rolled oats, baking powder, cinnamon, and salt. Mix thoroughly.
- Gradually add the dry ingredients into the wet banana mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
- Line a baking sheet with parchment paper. Drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for several days or in the refrigerator for longer freshness. They can also be frozen for up to three months.