Banana Blueberry Breakfast Cookies
A delightful combination of ripe bananas and juicy blueberries, these cookies are a perfect breakfast treat that are chewy and nutritious.
Servings: 12 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 cups rolled oats Provides a chewy texture.
- 1/2 cup almond flour or oat flour Contributes to a tender crumb.
- 1 tsp baking powder Essential for rising.
- 1/2 tsp cinnamon Adds warmth and depth.
- 1/4 tsp salt Enhances sweet flavors.
- 1 tbsp chia seeds (optional) Adds nutritional value and crunch.
Wet Ingredients
- 2 pieces ripe bananas, mashed Creates a creamy base.
- 1/4 cup maple syrup or honey Adds moisture and sweetness.
- 2 tbsp melted coconut oil Infuses a hint of tropical flavor.
- 1 tsp vanilla extract Enhances flavor profile.
- 1/2 cup fresh blueberries Provides antioxidants and moisture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet 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 and stir in the maple syrup, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, gently fold in the blueberries.
Baking
- Scoop out about 2 tablespoons of dough for each cookie and flatten slightly on the baking sheet.
- Bake for 12-15 minutes or until golden brown on the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best results, use overripe bananas and avoid overmixing. Experiment with baking times according to your oven's quirks.