These breakfast cookies taste like a cross between banana bread, a blueberry muffin, and an oatmeal cookie! Made with simple, healthy ingredients, naturally gluten free + vegan, and made in just 1-bowl in under 30 minutes, this quick + easy breakfast cookie recipe is perfect for back to school, lazy weekends, and anywhere in-between!
I’m baaaaack with another breakfast cookie recipe! It’s been far too long since I shared new way to eat cookies for breakfast, and I think that needs to change immediately.
So, today we’re using up a few leftover ripe bananas, some sweet summer berries, and pantry staples like oats, almond butter, and maple syrup to make cookies for breakfast!
Let’s do this.
These cookies get much of their sweetness and their dense-yet-fluffy texture from bananas. Two ripe, spotty, banana-bread-ready bananas, to be exact. No green tips here, please!
The ingredients get mashed together in 1 bowl, scooped into 6 large, meal-sized cookies (such a dreamy phrase, right? I wish all cookies were meal-sized), and baked until the blueberries burst and the edges are golden. All in all, we’re talking a 25 minute commitment, max.
When warm, these cookies are best eaten with a fork/spoon because they’re pretty delicate. Once cooled, though, they can be picked up and eaten just like a cookie (albeit a doughy, berry-filled, loaded oatmeal breakfast cookie).
I love these soft, moist, blueberry-filled cookies as an easy make-ahead breakfast for busy weeks, but they’re also a totally fun option for a weekend breakfast or, if baked into smaller cookies, a great brunch snack for a crowd!
Oh, and just so we’re all on the same page here: these cookies are a nice ‘meal size’ for me on most days, which usually involves some sort of creamy latte on the side. Some days I’m extra hungry so I eat two of them, or I made eggs or a smoothie or a bowl of yogurt, etc, to go on the side; others I find one is just perfect. Translation: I can’t tell you the amount of food that’s right for your body. To me, these cookies are ‘meal sized’, but perhaps for you they aren’t, and that’s okay! I also frequently add several handfuls of roughly chopped dark chocolate to the batter, too, because life is infinitely more exciting when there’s chocolate for breakfast, amiright?
If you make these quick + easy, tender + moist Blueberry Banana Breakfast Cookies, let me know how they turn out! Leave a comment below or take a picture and share it with me on Instagram. I love seeing my recipes in your kitchen.
- 2 medium bananas, very ripe + spotty
- 1/2 cup creamy almond butter
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup blueberries (fresh or frozen)
- 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2. Peel bananas and put them in a mixing bowl with the almond butter, maple syrup, and vanilla. Use a fork to completely mash the bananas and mix together the contents of the bowl. Add all remaining ingredients EXCEPT the berries, and mix well to fully combine. Then, add in the berries and stir gently, just to combine them with the batter, but not to break them up.
- 3. Scoop batter into 6 large cookies (I like to use a 1/2 cup dry measuring cup to make them all even) and bake for 18-20 minutes, or until tender but cooked through. To make a dozen smaller cookies, use a 1/4 cup to portion the batter and bake for 10-12 minutes.
- 4. Eat immediately with a fork or spoon, or let cool completely on the pan before picking up to eat at room temp; store extras in an airtight container in the fridge for up to 5 days or the freezer for 1 month.
- Want to add chocolate to these cookies? Reduce the blueberries to 1/2 cup and add in 1/2 cup of roughly chopped dark chocolate to the batter. These cookies are also great with any other berry or finely diced fruit like peaches or pears, and whatever nuts you love!