Nutty Blueberry Banana Cookies Recipe:- These blueberry banana breakfast cookies are nutritious and hearty, and they are filled with nine excellent ingredients that will give you the energy you need to get through the day. Simple and easy to alter, this dish only requires one bowl and can be prepared in a matter of minutes. The flavor is reminiscent of cooked oatmeal that is really rich and wonderful.
Nutty Blueberry Banana Cookies Recipe
Is it just me, or do these cookies remind you a little bit of the tops of blueberry muffins? Despite the fact that they do not taste at all like muffin tops, the fact that they are similar makes me delighted. Do you know what else brings more joy to my life? Despite the fact that they include no refined sugar, a substantial amount of nutritious oats, almond butter, and fruit, these cookies are actually rather beneficial to your health.
It is true that the only thing that is lacking from these cookies is a cup of coffee and a bowl of yogurt since, much like blueberry muffins, these cookies are absolutely deserving of being consumed for breakfast (exactly like my very first breakfast cookies).
Why You’ll Love These Cookies
These breakfast cookies with blueberries and bananas are extremely chewy, robust, and thick, and they have a flavor that is similar to that of baked oatmeal. They also have a significant amount of staying power! You will only need nine ingredients, and some of them can be easily replaced with others. If you are interested, I have included a list of replacements in the notes section of my recipe. What else is it about them that you are going to adore?
Super healthy
Quick and easy to make
1 bowl recipe
No cookie dough chilling
Egg-free (I have a growing collection of egg-free recipes here)
Loaded with berries
Adaptable with different add-ins and flavors
Freeze beautifully
Perfect make ahead recipe
Delicious for breakfast, a snack, or even dessert
Ingredients
- 3/4 cup (173g) mashed bananas (about 3 medium or 2 large ripe bananas)*
- 2 and 1/2 cups (213g) old-fashioned whole rolled oats*
- 1 cup (250g) any nut butter (I use almond butter)
- 1/2 cup (60g) chopped pecans or walnuts*
- 1/3 cup (113g) honey*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (140g) fresh or frozen blueberries (do not thaw frozen)
See also: Sheet Pan Apple Crisp With Oats
Instructions
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Add everything to a large bowl and mix together with a silicone spatula or wooden spoon until combined (or use a handheld or stand mixer).
- Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
- Bake for 18-21 minutes until lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
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- Freezing Instructions: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Electric Mixer (Handheld or Stand) *optional | Cooling Rack
- Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
- Gluten Free: These cookies are gluten free if you use certified GF oats.
- Nuts: You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
- Honey: Instead of honey, you can use maple syrup or brown rice syrup.
- Add-ins: If desired, leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
- Nutrition Information: Using Spark Recipes calculator and following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.
