Banana Blueberry Breakfast Cookies
Creamy bananas meet juicy blueberries in a quick, wholesome cookie that feels like breakfast and dessert all at once.
Servings: 10 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 pieces Ripe Bananas, mashed Use very ripe bananas with brown spots for best sweetness.
- 1 cup Rolled Oats Old-fashioned oats preferred; do not use instant.
- 1/2 cup Blueberries Fresh or frozen; if frozen, do not thaw.
- 1/4 cup Honey or Maple Syrup Use maple syrup for vegan option.
- 1 teaspoon Vanilla Extract Room temperature.
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Salt A pinch.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small chunks for texture. Stir in the rolled oats.
- Add the blueberries, honey or maple syrup, vanilla extract, cinnamon, and salt. Gently fold until everything is evenly combined.
- Drop tablespoon-sized spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each mound into a cookie shape.
- Bake for 15–18 minutes or until the edges turn golden brown and the centers are set.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. For freezing, arrange cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container. Thaw overnight in the fridge or at room temperature for an hour.
Nutrition
Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Sodium: 50mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.5mg