Imagine waking up to the aroma of wholesome Banana Blueberry Breakfast Cookies gently baking in the oven—a treat that’s not just delicious but also nourishing and energizing. These cookies are thoughtfully crafted with ripe bananas, juicy blueberries, and a lovely blend of oats, almond flour, and coconut oil, making them a breezy grab-and-go breakfast or a hearty snack. Whether you’re meal-prepping for a busy week or simply craving a healthy baked good, you’ll fall in love with how easy these Banana Blueberry Breakfast Cookies come together and the way they brighten up your mornings!
Ingredients You’ll Need
The beauty of these Banana Blueberry Breakfast Cookies is in the simplicity and synergy of their ingredients. Each component was chosen for its role in delivering just the right texture, flavor, and nutritional boost, so don’t skip a thing!
- Ripe bananas: The natural sweetness and moisture from overripe bananas make these cookies incredibly soft and flavorful.
- Rolled oats: Oats bring classic cookie texture, heart-healthy fiber, and a sturdy structure to the mix.
- Almond flour: For a gentle nuttiness and gluten-free foundation that keeps everything tender.
- Maple syrup: A touch of pure sweetness that’s refined sugar-free and gently caramelizes as the cookies bake.
- Coconut oil (melted): Adds moisture and richness, as well as a faint tropical note that perfectly complements the fruit.
- Vanilla extract: Just a splash deepens all the flavors and brings everything together.
- Cinnamon: For a warm, cozy backdrop that enhances both the bananas and blueberries.
- Salt: A small pinch sharpens the flavors and balances the sweetness.
- Baking powder: Gives the cookies a little lift, so they’re cakey and tender, never dense.
- Fresh or frozen blueberries: Bursts of juicy berry goodness in every bite! Use frozen straight from the freezer to prevent sogginess.
- Chopped walnuts or almonds (optional): For crunch and an extra layer of nutty complexity, if you like.
- Chia seeds or flaxseeds (optional): Add these for more fiber, healthy fats, and a satisfying chew.
How to Make Banana Blueberry Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
First things first: preheat your oven to 350°F (177°C). This ensures your Banana Blueberry Breakfast Cookies bake up evenly every time. Line a baking sheet with parchment paper to keep clean-up blissfully easy, and so your cookies don’t stick.
Step 2: Mash the Bananas
In a large mixing bowl, mash your ripe bananas with a fork or potato masher until almost completely smooth. Any little lumps will melt away as they bake and add a lovely homemade touch.
Step 3: Mix the Base
Add the rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, cinnamon, salt, and baking powder to your mashed bananas. Stir everything together until you see a well-blended, slightly sticky dough start to form; this is the heart of your cookies!
Step 4: Gently Fold in Blueberries and Add-Ins
Scatter your blueberries over the dough, along with any optional nuts or seeds. Carefully fold them in with a spatula, trying not to mash the berries—these juicy pops of blueberry are what make Banana Blueberry Breakfast Cookies so special. If you’re using frozen blueberries, add them straight from the freezer.
Step 5: Let the Dough Rest
Allow the dough to sit for five minutes before scooping. This short pause lets the oats and chia or flax seeds absorb some moisture, making the dough easier to handle and resulting in cookies with just the right bite.
Step 6: Shape and Bake
Drop heaping tablespoons of dough on your prepared baking sheet, leaving about two inches between each. Flatten them slightly with the back of your spoon—these cookies won’t spread much. Bake for 15–18 minutes, until the edges are golden and the centers look set but still soft.
Step 7: Cool and Enjoy
Let your Banana Blueberry Breakfast Cookies cool on the pan for five minutes before transferring them to a wire rack. This step helps them firm up, so they’re easy to hold and utterly perfect for breakfast on the go!
How to Serve Banana Blueberry Breakfast Cookies
Garnishes
A dusting of cinnamon, a drizzle of almond butter, or a sprinkle of chopped nuts on top adds both visual appeal and an extra burst of flavor to your Banana Blueberry Breakfast Cookies. If you’re feeling fancy, a handful of fresh blueberries makes them irresistible.
Side Dishes
Serve these cookies with a mug of hot coffee or a refreshing smoothie for a complete, nourishing breakfast. They also shine alongside Greek yogurt or a scoop of vanilla plant-based yogurt for a satisfying, balanced meal.
Creative Ways to Present
Stack your cookies on a rustic wooden board and pair with small bowls of berries and nuts for a casual brunch spread. Or, wrap a few in parchment paper with twine for a sweet on-the-go snack. Banana Blueberry Breakfast Cookies also make a lovely gift when packaged in a pretty tin or box.
Make Ahead and Storage
Storing Leftovers
Store your cooled Banana Blueberry Breakfast Cookies in an airtight container at room temperature for up to four days. If you want them extra fresh, slide the container into the fridge—they’ll stay tender and delicious even longer!
Freezing
These cookies freeze beautifully: lay them in a single layer on a baking sheet until firm, then transfer to a zip-top bag and freeze for up to three months. Grab one or two as needed—they thaw quickly at room temperature.
Reheating
If you prefer your Banana Blueberry Breakfast Cookies warm, pop one in the microwave for 10–15 seconds or heat in a low oven until just heated through. This brings back that just-baked coziness and aroma in seconds.
FAQs
Can I substitute the almond flour if I don’t have any?
Absolutely! Use oat flour, whole wheat flour (if gluten isn’t an issue), or even all-purpose flour. The texture will change a bit, but your Banana Blueberry Breakfast Cookies will still taste fabulous.
Is it okay to use frozen blueberries?
Yes, and it’s actually encouraged! Frozen blueberries hold their shape well and prevent the dough from becoming too wet. Just use them straight from the freezer.
Are these cookies suitable for kids?
Definitely! Banana Blueberry Breakfast Cookies are naturally sweetened, soft, and packed with wholesome ingredients—perfect for little hands and hungry tummies alike.
Can I add protein powder?
You sure can. Add a scoop of your favorite protein powder to the batter for an extra boost. You might need to add a splash of almond milk to keep the dough moist.
How do I keep the cookies from sticking to the pan?
Lining your baking sheet with parchment paper keeps the Banana Blueberry Breakfast Cookies from sticking and makes cleanup a breeze. If you don’t have parchment, a nonstick baking mat works well too.
Final Thoughts
Whipping up a batch of Banana Blueberry Breakfast Cookies is a simple act of self-care—and a delicious one at that! They’re the kind of treat that fills your kitchen with warmth and your days with a little extra joy. I hope you’ll give them a try and make them a regular part of your breakfast routine.
Print
Banana Blueberry Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These Banana Blueberry Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like bananas, blueberries, and oats, these cookies are vegan and gluten-free, making them a perfect breakfast or snack option.
Ingredients
Banana Blueberry Breakfast Cookies:
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts or almonds (optional)
- 2 tablespoons chia seeds or flaxseeds (optional for added fiber)
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, mash the ripe bananas, then mix in the oats, almond flour, maple syrup, melted coconut oil, vanilla extract, cinnamon, salt, and baking powder until well combined.
- Add blueberries: Gently fold in the blueberries and any optional add-ins like nuts or seeds. Let the dough sit for 5 minutes to thicken.
- Bake: Scoop tablespoons of dough onto the baking sheet, flatten slightly, and bake for 15–18 minutes until golden. Cool on a wire rack before storing.
Notes
- Use frozen blueberries to prevent excess moisture.
- Add protein powder or nut butter for a protein boost.
- These cookies freeze well for make-ahead breakfasts.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
