These healthy and hearty banana blueberry breakfast cookies are perfectly chewy, topped with juicy and sweet blueberries and just the right amount of sweetness! They taste like a cross between banana bread, an oatmeal cookie and a blueberry muffin. This simple recipe is made with healthy ingredients, requires only two bowls and comes together in minutes. I personally love these for breakfast with a dollop of peanut butter on top, but they are great as an afternoon or lunchbox snack. They’re also gluten free, grain free, vegan and Paleo, which makes these great to accommodate food restrictions or allergies!
Ingredients
- 1 ½ cups rolled oats
- ½ cup almond meal
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mashed RIPE banana
- ½ cup sunflower seed butter or nut nutter of your choice
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/3 cup blueberries
Instructions
- Preheat to 350°F. Line two sheet pans with parchment paper and set aside.
- In a large bowl, mix together the oats, almond meal, cinnamon, baking powder, baking soda, and salt.
- In a small bowl, mix together the mashed bananas, sun butter, maple syrup, and vanilla.
- Pour the banana mixture into the oat mixture and mix gently until combined.
- Fold in the blueberries.
- Scoop dough using a portion scoop or a scant ¼ cup measuring cup for form about 14 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes.
- Allow cookies to cool completely on baking sheet.
- Store in an airtight container in the refrigerator.
Related Posts
