Gluten Free Blueberry Banana Almond Breakfast Cookies are the perfect way to kick-start your day. These delightful, chewy cookies meld the sweet, comforting flavors of ripe bananas, fresh blueberries, and nutty almond butter into a breakfast treat that feels indulgent without the guilt. Whether you’re in a rush or enjoying a leisurely morning, this easy recipe is designed to be simple and quick, guiding you step-by-step to a delicious experience that feels as good as it tastes. Plus, they are vegan, gluten-free, and dairy-free, making them suitable for a range of dietary needs!

Ingredients

To create these wholesome cookies, gather the following ingredients that will tantalize your taste buds:

2 medium bananas (ripened): Sweet and naturally creamy, these bananas serve as the base, adding moisture and flavor.
½ cup natural (unsalted creamy almond butter): This rich and nutty butter brings depth and healthy fats.
2 tablespoons pure maple syrup: This sweetener infuses just the right amount of liquid gold for natural sweetness.
2 tablespoons melted coconut oil: Adding a touch of tropical essence, this oil keeps the cookies moist.
2 flax eggs: A fantastic vegan egg alternative that binds the ingredients together beautifully.
1 teaspoon pure almond extract: This aromatic essence enhances the nutty profile; vanilla can be a lovely substitute.
2 cups gluten-free rolled oats: These chewy oats provide the cookie structure and a wholesome texture.
½ teaspoon baking soda: A crucial leavening agent that helps the cookies rise slightly.
½ teaspoon baking powder: Works in tandem with baking soda to create the perfect cookie.
¾ cup fresh blueberries: Juicy and flavorful, these berries burst with every bite.
¼ cup sliced almonds: These crispy nuts add texture and a delightful crunch.
2-3 tablespoons each: Extra blueberries and sliced almonds for topping, which makes for a lovely presentation.

Step-by-Step Directions

To prepare these delicious breakfast cookies, follow these simple steps:

Preheat your oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or greased foil, and set it aside for later use.
Mash the bananas: In a large bowl, add the peeled bananas. Use a sturdy whisk or fork to mash the bananas until they are smooth and creamy.
Mix the wet ingredients: Add the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract to the mashed bananas. Whisk everything together until well incorporated.
Add dry ingredients: Next, incorporate the dry ingredients – rolled oats, baking soda, and baking powder. Using a rubber spatula, gently fold the mixture until everything is well mixed.
Fold in the blueberries and almonds: Carefully add the fresh blueberries and sliced almonds to the mixture, folding them in gently to avoid breaking the berries.
Scoop the cookies: Using a 2-tablespoon cookie scoop, scoop out the cookie dough and drop it onto the prepared baking sheet. Space them evenly apart, as these cookies don’t spread much during baking.
Decorate the tops: Optionally, press additional blueberries and almonds into the tops of each cookie for added flavor and presentation.
Flatten the cookies: With a fork, gently flatten each cookie to your desired thickness, keeping in mind they will stay relatively the same during baking.
Bake: Place the baking sheet in the oven and bake for 12-18 minutes. They should be lightly golden around the edges; mine took about 15 minutes.
Cool and enjoy: Allow the cookies to cool on the baking sheet for about 10 minutes. Use a heatproof spatula to transfer them to a cooling rack. Let them cool completely before indulging in the deliciousness!

For more breakfast cookie inspiration, you might want to try my Good Morning Breakfast Cookies and Easy Vegan Peanut Butter Banana Breakfast Cookies.

Tips & Tricks

Flax Egg Preparation: To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, and let it sit for about 5 minutes until it thickens.
Control Sweetness: You can adjust the maple syrup quantity based on your sweetness preference or substitute it with agave syrup if desired.
Oat Variations: For a different texture, consider using a mix of rolled oats and quick oats; quick oats will give a finer texture.

Serving Suggestions & Pairings

These Gluten Free Blueberry Banana Almond Breakfast Cookies are versatile and can be enjoyed in numerous ways. Serve them warm with a dollop of almond yogurt on the side, or pair them with a smoothie for a balanced breakfast. They also make a fantastic snack throughout the day. Additionally, try serving them with a cup of herbal tea or coffee for a cozy afternoon treat.

Nutritional Information

Each cookie is packed with energy and wholesome ingredients. Approximately, one cookie contains around 120 calories, 5 grams of protein, and a healthy dose of fiber thanks to the oats and fruits. These treats are nutrient-dense, packed with healthy fats from almond butter, along with vitamins from the blueberries and bananas. Always remember that balance is key; enjoy them in moderation as part of a well-rounded diet.

Storing Tips & Variations

To store your cookies, keep them in an airtight container at room temperature for up to a week. If you’re planning to save them for longer, consider freezing them. Simply freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, pop them in a microwave for a few seconds, or warm them in an oven at a low temperature.

For flavor variations, you can replace blueberries with chopped nuts or dried fruits like cranberries or raisins. Chocolate chips or butterscotch chips can also add a delightful twist!

Conclusion

Don’t hesitate to try these Gluten Free Blueberry Banana Almond Breakfast Cookies. They offer a perfect blend of flavor, nutrition, and convenience. Whether shared with a loved one or enjoyed solo, these cookies promise to brighten up any morning. Once you make them, I’d love to hear about your experience. Happy baking!

FAQs

1. Can I make these cookies nut-free?
Yes! You can substitute almond butter with sunflower seed butter for a nut-free option.

2. What can I use instead of flax eggs?
You can use chia seeds mixed with water in the same ratio to replace flax eggs if needed.

3. How do I know when the cookies are done baking?
The cookies will be lightly golden around the edges. They will firm up a bit as they cool.

4. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them beforehand to avoid excess moisture in the cookies.

5. What is the best way to serve these cookies?
Enjoy them fresh out of the oven or warm with a spread of nut butter or a side of vegan yogurt.

Gluten Free Blueberry Banana Almond Breakfast Cookies

These delightful, chewy cookies beautifully blend ripe bananas, fresh blueberries, and nutty almond butter, offering a nutritious breakfast treat that is vegan, gluten-free, and dairy-free.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings 12 cookies

Calories 120 kcal

Ingredients

Wet Ingredients

2 medium ripe bananas Sweet and naturally creamy, these bananas serve as the base, adding moisture and flavor.
½ cup natural unsalted creamy almond butter This rich and nutty butter brings depth and healthy fats.
2 tablespoons pure maple syrup This sweetener infuses just the right amount of natural sweetness.
2 tablespoons melted coconut oil This oil keeps the cookies moist.
2 flax eggs A fantastic vegan egg alternative.
1 teaspoon pure almond extract This enhances the nutty flavor.

Dry Ingredients

2 cups gluten-free rolled oats These oats provide cookie structure and texture.
½ teaspoon baking soda A crucial leavening agent.
½ teaspoon baking powder Works with baking soda for the perfect cookie.

Mix-Ins

¾ cup fresh blueberries Juicy and flavorful berries.
¼ cup sliced almonds These add texture and crunch.
2-3 tablespoons extra blueberries and sliced almonds For topping the cookies.

Instructions

Preparation

Preheat your oven to 325°F (163°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 to the mashed bananas and whisk until well blended.
Incorporate the dry ingredients: rolled oats, baking soda, and baking powder, folding gently until mixed.
Fold in the fresh blueberries and sliced almonds gently to avoid breaking the berries.
Using a cookie scoop, drop the cookie dough onto the prepared baking sheet with space in between.
Press additional blueberries and almonds on top of each cookie for enhanced flavor and presentation.
Gently flatten each cookie to your desired thickness.
Bake for 12-18 minutes until they are lightly golden around the edges.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container for up to a week or freeze for up to three months. Variations can include using chocolate chips or different dried fruits.

Keyword Blueberry Banana Cookies, Breakfast Cookies, Gluten Free Cookies, Healthy Treats, Vegan Cookies