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
Scale
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.
