Blueberry Banana Almond Breakfast Cookies
These vegan, gluten-free breakfast cookies are made with ripe bananas, juicy blueberries, and rich almond butter, making for a delightful and nutritious morning treat.
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
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate them for up to 10 days. For long-term storage, freeze in a single layer.