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.
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.