Description
Soft-Baked Banana Blueberry Breakfast Cookies are a wholesome, grab-and-go morning treat made with ripe bananas, juicy blueberries, oats, and a touch of honey or maple syrup. These easy, one-bowl cookies are naturally sweet, gluten-free friendly, and perfect for meal prep. Think of them as a cross between a soft muffin top and a hearty oatmeal cookie—fuel for your day that tastes like a treat!
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ½ cup oat flour (or finely blended oats)
- 1 egg
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut oil or melted butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mash bananas until smooth. Whisk in egg, honey or syrup, coconut oil, and vanilla extract.
- Add dry ingredients: Stir in oats, oat flour, cinnamon, salt, and baking powder until combined.
- Fold in blueberries gently, avoiding overmixing to keep them whole.
- Scoop dough onto the baking sheet using a large spoon or cookie scoop. Flatten slightly—cookies won’t spread much while baking.
- Bake for 15–18 minutes until edges are lightly golden and centers are set.
- Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
- Customize it: Add chopped nuts, chia seeds, mini chocolate chips, or shredded coconut for more flavor and texture.
- Vegan version: Use a flax egg, maple syrup, and coconut oil to make it fully plant-based.
- Gluten-free: Ensure oats and oat flour are certified gluten-free.
- Meal prep tip: Double the batch and freeze extras for quick breakfasts.
