If you’re looking for a delicious yet wholesome way to kickstart your mornings, this Blueberry Breakfast Cookies Recipe is an absolute game-changer. Imagine soft, chewy cookies bursting with juicy blueberries, naturally sweetened with ripe bananas and maple syrup, all while being packed with hearty oats and a touch of almond butter for richness. These cookies’re not just a treat; they’re practically a power-packed breakfast that’s easy to grab, enjoy on the go, and will keep you energized through the morning. Whether you’re feeding a busy family or just craving something wholesome and satisfying, these cookies make every sunrise a little sweeter.
Ingredients You’ll Need
The beauty of this Blueberry Breakfast Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from natural sweetness and moisture to binding and texture, ensuring every bite is perfectly balanced.
- 2 very ripe bananas: These bring natural sweetness and moisture, acting as a binder without added sugar.
- 1/4 cup almond butter: Adds creaminess and a subtle nutty flavor, enhancing the cookie’s richness.
- 2 tablespoons maple syrup: Offers a hint of sweetness with a warm, caramel-like touch.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a fragrant, mellow sweetness.
- 2 cups rolled oats: The heart of the cookie, providing chewiness and wholesome texture.
- 2 tablespoons ground flax seeds: Packs a nutritional punch and helps hold the cookies together.
- 1/2 teaspoon baking powder: Lightens the texture for a tender bite.
- 1/2 teaspoon baking soda: Works with baking powder to give the cookies a gentle lift.
- 1/2 teaspoon sea salt: Balances the sweetness and brings out the blueberry flavor.
- 1 1/2 cups fresh or frozen blueberries: Bursts of juicy sweetness and a vibrant pop of color.
How to Make Blueberry Breakfast Cookies Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 350 degrees Fahrenheit. This ensures that once your dough is ready, your cookies bake evenly and turn golden brown just right.
Step 2: Mash the Bananas
Grab two very ripe bananas and mash them thoroughly in a large mixing bowl. This step creates the natural sweetness and moist base for your cookies, eliminating the need for refined sugars.
Step 3: Combine Wet Ingredients
Add the almond butter, maple syrup, and vanilla extract to your mashed bananas. Stir everything together until you have a smooth, unified mixture. These ingredients combine to add richness and depth to your cookie batter.
Step 4: Mix in Dry Ingredients
Now toss in the oats, ground flax seeds, baking powder, baking soda, and sea salt. Stir the mixture until fully integrated, which results in a hearty, slightly dense dough perfect for breakfast cookies.
Step 5: Fold in Blueberries
Gently stir in the blueberries, whether fresh or frozen, just enough to distribute those juicy pops throughout the dough without crushing them.
Step 6: Chill the Dough If Needed
If your dough feels a bit sticky or hard to handle, pop it into the fridge for about 10 minutes. This makes scooping easier and prevents the cookies from spreading too much while baking.
Step 7: Shape Your Cookies
Using a cookie scoop or large spoon, portion out 12 equal-sized balls onto a parchment-lined baking sheet. Lightly press down each ball to flatten slightly, promoting even baking.
Step 8: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 18 to 20 minutes, or until the cookies are golden brown around the edges—an inviting sign that they’re ready!
Step 9: Cool Before Enjoying
After baking, let the cookies rest on the pan for 5 minutes. This brief cooldown helps them set up so they don’t crumble when moved to a cooling rack where they finish cooling.
How to Serve Blueberry Breakfast Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a drizzle of extra maple syrup can add an elegant touch to these cookies, making your breakfast feel extra special. For a bit of crunch, try adding a few toasted sliced almonds on top before serving.
Side Dishes
Serve these breakfast cookies with a dollop of Greek yogurt or your favorite plant-based yogurt for creaminess and a protein boost. A glass of freshly brewed coffee or a smoothie pairs beautifully as well.
Creative Ways to Present
Bring a little fun to your morning by arranging a “cookie board” with slices of fresh fruit, nuts, and a jar of honey or almond butter for spreading. It turns a simple breakfast into a colorful, inviting feast.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy, perfect for a quick grab-and-go breakfast any time that week.
Freezing
Want to save cookies for even longer? Freeze them in a sealed container or zip-top bag for up to 6 months. Just thaw at room temperature or pop in the microwave when you’re ready for a wholesome treat.
Reheating
To revive the fresh-baked warmth, reheat your blueberry breakfast cookies in the microwave for about 15-20 seconds or in a warm oven for a few minutes. This brings back that freshly-baked softness and enhances their comforting aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to fold them in gently to avoid the juice turning your dough purple and soggy.
Are these cookies gluten-free?
They can be! Use certified gluten-free rolled oats to keep this Blueberry Breakfast Cookies Recipe gluten-free without sacrificing texture or flavor.
Can I substitute almond butter with another nut butter?
Yes. Peanut butter or cashew butter can be used as alternatives, but note that the flavor profile will slightly change depending on the nut butter you pick.
How do I make these cookies vegan?
This recipe is naturally vegan, as it contains no animal products. Just make sure your maple syrup and other ingredients are truly vegan-friendly.
What’s the best way to keep these cookies moist?
Keeping them in an airtight container at room temperature helps preserve moisture. Additionally, using ripe bananas and almond butter as in the recipe ensures the cookies stay soft and chewy.
Final Thoughts
I can’t recommend the Blueberry Breakfast Cookies Recipe enough if you want a fast, nourishing breakfast full of flavor and good-for-you ingredients. They’re a friendly, fuss-free way to brighten your mornings and bring joyful bites of blueberry bliss to the start of your day. So don’t wait—grab your mixing bowl and whip up a batch of these wholesome cookies to share or savor yourself!
Print
Blueberry Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These wholesome Blueberry Breakfast Cookies are a delicious and nutritious way to start your day. Made with ripe bananas, almond butter, rolled oats, and fresh or frozen blueberries, they offer a perfect balance of natural sweetness and fiber. Easy to prepare and bake, these cookies are ideal for a quick breakfast on-the-go or a healthy snack.
Ingredients
Wet Ingredients
- 2 very ripe bananas
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 2 tablespoons ground flax seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Add-ins
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking when your dough is prepared.
- Mash Bananas: Place the ripe bananas in a large mixing bowl and mash them thoroughly with a fork until smooth and free of large lumps.
- Mix Wet Ingredients: Stir in the almond butter, maple syrup, and vanilla extract into the mashed bananas, mixing well until all the wet ingredients are fully combined.
- Add Dry Ingredients: Add rolled oats, ground flax seeds, baking powder, baking soda, and sea salt to the wet mixture. Stir thoroughly until everything is evenly incorporated.
- Incorporate Blueberries: Gently fold in the blueberries, ensuring they are just incorporated to prevent breaking and maintain their burst of flavor.
- Chill Dough if Necessary: If the dough feels too sticky to handle comfortably, place it into the refrigerator for 10 minutes to firm up slightly.
- Shape Cookies: Use a cookie scoop or a large spoon to portion the dough into 12 equal-sized balls. Place these on a baking sheet lined with parchment paper, pressing each ball gently to flatten into cookie shapes.
- Bake Cookies: Bake the cookies in the preheated oven for 18 to 20 minutes or until they turn a golden brown color around the edges.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store Cookies: Store the cookies at room temperature for up to 4 days or refrigerate for a week. For longer storage, freeze them in an airtight container for up to 6 months.
Notes
- Use very ripe bananas for better natural sweetness and moisture.
- If you prefer a sweeter cookie, increase the maple syrup to 3 tablespoons.
- Frozen blueberries can be used straight from the freezer without thawing.
- For a nut-free version, substitute almond butter with sunflower seed butter.
- Chilling the dough helps in easier handling and better cookie shape retention during baking.
- Store cookies in an airtight container to maintain freshness.
