Banana Blueberry Breakfast Cookies
A healthy and flavorful cookie made with oats, ripe bananas, and juicy blueberries, perfect for breakfast or a snack.
Servings: 12 cookies
Calories: 120kcal
Ingredients
Dry Ingredients
- 2 cups rolled oats Provides the perfect base and adds a satisfying texture.
- 1/2 cup almond flour or oat flour Adds a tender crumb that pairs well with oats.
- 1 tsp baking powder Helps the cookies rise.
- 1/2 tsp cinnamon Adds warmth and aroma.
- 1/4 tsp salt Balances the sweetness.
- 1 tbsp chia seeds (optional) For added crunch and omega-3 fatty acids.
Wet Ingredients
- 2 pcs ripe bananas, mashed Adds moisture and flavor.
- 1/4 cup maple syrup or honey Adds sweetness.
- 2 tbsp melted coconut oil Adds richness.
- 1 tsp vanilla extract Enhances flavor.
Add-ins
- 1/2 cup fresh blueberries Provides a refreshing contrast to the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it 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 until creamy. Stir in the maple syrup or honey, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry mix, folding until just combined.
- Gently incorporate the fresh blueberries, being careful not to mush them.
- Scoop out dollops of dough onto the prepared baking sheet, flattening slightly.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Use ripe bananas for better sweetness and creaminess. Experiment with add-ins to personalize your cookies.