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Banana Blueberry Breakfast Cookies

A delightful combination of ripe bananas and fresh blueberries in chewy breakfast cookies, perfect for starting your day.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Cookies, Blueberry Cookies, Breakfast Cookies, Healthy Cookies, Oatmeal Cookies
Servings: 12 cookies
Calories: 120kcal

Ingredients

Dry Ingredients

  • 2 cups rolled oats Forms the hearty base of the cookies.
  • 1/2 cup almond flour or oat flour Lends a rich, nutty flavor.
  • 1 tsp baking powder Adds lift to the cookies.
  • 1/2 tsp cinnamon Adds warm, aromatic qualities.
  • 1/4 tsp salt Enhances overall flavor.
  • 1 tbsp chia seeds Optional, adds omega-3 fatty acids.

Wet Ingredients

  • 2 units ripe bananas, mashed Binding agent and adds natural sweetness.
  • 1/4 cup maple syrup or honey Adds natural sweetness.
  • 2 tbsp melted coconut oil Adds depth of flavor.
  • 1 tsp vanilla extract Flavor enhancer.
  • 1/2 cup fresh blueberries Provides burst of flavor in cookies.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Whisk together the dry ingredients: rolled oats, almond flour, baking powder, cinnamon, salt, and chia seeds in a large bowl.
  • In a separate bowl, mash the bananas until smooth. Stir in maple syrup (or honey), melted coconut oil, and vanilla extract until well combined.
  • Pour the banana mixture into the dry ingredients and mix gently until just combined, ensuring chunks of oats and flour are still visible.
  • Fold in fresh blueberries gently.

Baking

  • Scoop about 2 tablespoons of dough for each cookie and flatten slightly on the prepared baking sheet.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
  • Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Serve fresh or store in an airtight container for 3-5 days at room temperature. Pair with Greek yogurt or a drizzle of almond butter for added flavor. Can be frozen for up to three months.