Banana Blueberry Breakfast Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 ripe bananas, mashed
02 -
1 cup rolled oats
03 -
¼ cup honey or maple syrup
04 -
1 teaspoon vanilla extract
05 -
½ teaspoon ground cinnamon
06 -
Pinch of salt
→ Mix-Ins
07 -
½ cup fresh blueberries
08 -
Optional: ¼ cup chopped nuts (walnuts or almonds)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium mixing bowl, thoroughly mash the ripe bananas with a fork until smooth with minimal lumps.
03 -
Add the rolled oats, honey or maple syrup, vanilla extract, cinnamon, and salt to the mashed bananas. Stir until all ingredients are well combined.
04 -
Gently fold in the fresh blueberries, being careful not to crush them. This helps maintain their shape and prevents the dough from turning purple.
05 -
Using a cookie scoop or spoon, scoop approximately 2 tablespoons of dough for each cookie onto the prepared baking sheet. Slightly flatten the tops with the back of a spoon to form cookie shapes. Leave a little space between each cookie.
06 -
Bake in the preheated oven for 12-15 minutes, until the cookies are set and slightly golden around the edges.
07 -
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
08 -
Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container.
# Notes:
01 -
If using frozen blueberries, add them to the dough while still frozen to prevent excess moisture and color bleeding.
02 -
For extra crunch and protein, try adding chopped nuts like walnuts or almonds to the dough.
03 -
These cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months.
04 -
To make these cookies vegan, use maple syrup instead of honey as the sweetener.
05 -
If the dough seems too wet or sticky, add an extra 2-3 tablespoons of oats to achieve a better consistency.