Gluten Free Blueberry Banana Almond Breakfast Cookies are a delightful and wholesome treat that checks all the right boxes for a perfect breakfast. These cookies are not just vegan, gluten-free, and dairy-free, but they also pack a delicious punch with the sweet flavor of ripe bananas, juicy blueberries, and a rich almond aroma. They’re simple to make, comforting, and perfect for enjoying with your morning coffee or as an afternoon snack. This recipe is truly a step-by-step guide to creating a delicious and nutritious start to your day that the whole family will adore.
Ingredients
To create these scrumptious cookies, you’ll need a handful of wholesome ingredients that bring joy and nourishment to your breakfast table. Start with 2 medium bananas that should be perfectly ripened, bursting with natural sweetness. The ½ cup of creamy almond butter adds a rich, nutty flavor, while 2 tablespoons of pure maple syrup provide just the right amount of sweetness to balance the flavors.
You’ll also need 2 tablespoons of melted coconut oil that lends moistness to the cookies, plus 2 flax eggs which act as a fantastic vegan binding agent. The cookies get a delightful hint of flavor from 1 teaspoon of pure almond extract—though vanilla extract is an equally delicious substitute. Combine this with 2 cups of gluten-free rolled oats for that chewy texture, and don’t forget ½ teaspoon each of baking soda and baking powder to help them rise perfectly.
Finally, fold in ¾ cup of fresh blueberries for a burst of juiciness and finish off with ¼ cup of sliced almonds for that added crunch and nutty depth. You can also reserve 2-3 tablespoons of each for topping the cookies!
Step-by-Step Directions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or greased foil and set it aside.
In a large bowl, add the peeled bananas. Using a sturdy whisk or fork, mash the bananas until they are smooth and creamy, allowing their natural sweetness to shine through.
Add the remaining wet ingredients: Pour in the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract. Whisk all these ingredients together until they are well incorporated, and the mixture appears homogenous.
Mix in the dry ingredients: Gently introduce the gluten-free rolled oats, baking soda, and baking powder into the wet mixture. Use a rubber spatula to fold everything together until well combined.
Fold in the blueberries and almonds, ensuring each cookie has a generous distribution of fruit and nutty goodness.
Scoop the cookie dough: Using a 2-tablespoon cookie scoop, drop the dough onto your prepared baking sheet, ensuring there are spaces in between. If desired, press additional blueberries and almond slices into the tops of each cookie for extra appeal.
Flatten each cookie: Use a fork to gently press down on the cookies to your desired thickness. Keep in mind they won’t spread much during baking.
Bake for 12-18 minutes. For best results, check your cookies at 15 minutes. Allow them to cool on the baking sheet for about 10 minutes before transferring them onto a cooling rack.
Let them cool completely, and then enjoy a delightful breakfast treat packed with protein and flavor!
For more breakfast options, check out my Good Morning Breakfast Cookies and Easy Vegan Peanut Butter Banana Breakfast Cookies that offer amazing alternatives.
Tips & Tricks
- To make the best out of your bananas, use fully ripened ones; they should have brown spots for optimal sweetness.
- If you’re short on almond butter, peanut butter can be used as a replacement without sacrificing flavor.
- Want a softer cookie? Adjust baking time appropriately; a shorter bake will yield chewier results.
- Feel free to add spices such as cinnamon or nutmeg for added warmth and flavor.
- Got leftover cookie dough? Chill it in the fridge for a few hours; it makes the cookies even more delicious!
Serving Suggestions & Pairings
These breakfast cookies are perfect as they are but can also be paired with some delightful sides for an even more fulfilling meal. Enjoy them alongside a fresh fruit salad for a colorful and nutritious breakfast. A serving of almond or oat milk complements these cookies beautifully, making for a nourishing breakfast combo. They are also fantastic during brunch gatherings, served fresh out of the oven, or as a healthy snack option for kids after school.
Nutritional Information
Each cookie holds approximately 140 calories, with a good balance of carbohydrates, healthy fats, and protein. They provide around 4g of protein, 2g of fiber, and are a source of essential vitamins and minerals, making them a wholesome addition to your diet. Remember, balancing these treats with other healthy foods throughout the day can help maintain nutritional harmony.
Storing Tips & Variations
To store your cookies, simply keep them in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to 10 days if you prefer a chilled treat. For long-term storage, freeze the cookies in a single layer before transferring them to a freezer-safe container or bag. They can be reheated in the oven for a few minutes or enjoyed straight from the freezer!
If you’re looking for variations, consider adding shredded coconut, chia seeds, or even dark chocolate chips for a decadent twist. You can switch up the nut flavors by incorporating different types of nut butter or nuts to suit your taste.
Conclusion
The Gluten Free Blueberry Banana Almond Breakfast Cookies are a must-try for anyone seeking a quick and nourishing breakfast option. They are not only simple to prepare but also oh-so-satisfying. With the wonderful balance of flavors and textures, you’ll want to share this recipe with friends and family. Don’t hesitate to dive in, give these cookies a try, and share your experiences with all of us!
FAQs
Can I substitute the almond butter for another nut butter?
Absolutely! Peanut butter or sunflower seed butter work wonderfully as alternatives if allergies are a concern.What can I use instead of flax eggs?
You can substitute flax eggs with chia eggs using the same ratio, or opt for unsweetened applesauce—1/4 cup equals one egg.Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work well too, but be sure to add them straight from the freezer to avoid excess moisture in the dough.Are these cookies gluten-free?
Yes, they are entirely gluten-free when using certified gluten-free oats!Can I leave out the nuts for a nut-free option?
Absolutely! Simply omit the almonds or substitute them with pumpkin seeds for added crunch without the nuts.
Blueberry Banana Almond Breakfast Cookies
Ingredients
Wet Ingredients
- 2 medium bananas Ideally fully ripened with brown spots for optimal sweetness.
- ½ cup almond butter Can substitute with peanut butter.
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 2 flax eggs Can substitute with chia eggs or unsweetened applesauce.
- 1 teaspoon pure almond extract Vanilla extract can be used as a substitute.
Dry Ingredients
- 2 cups gluten-free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Mix-ins
- ¾ cup fresh blueberries Can use frozen blueberries, add straight from the freezer.
- ¼ cup sliced almonds Reserve 2-3 tablespoons for topping.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the peeled bananas until smooth and creamy.
- Add the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract. Whisk until well combined.
Mixing
- Fold in the gluten-free rolled oats, baking soda, and baking powder into the wet mixture using a rubber spatula.
- Gently fold in the blueberries and sliced almonds.
- Use a 2-tablespoon cookie scoop to drop the dough onto the prepared baking sheet, spacing them out.
- Press additional blueberries and almond slices on top if desired.
- Flatten each cookie slightly with a fork.
Baking
- Bake for 12-18 minutes, checking around 15 minutes for desired doneness.
- Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
