Description

These Banana Blueberry Breakfast Cookies are a wholesome, naturally sweet treat perfect for a quick breakfast or snack. Made with ripe bananas, rolled oats, fresh blueberries, and a touch of honey or maple syrup, they are easy to prepare, gluten-free, and packed with fiber and antioxidants. Baked to golden perfection, these cookies provide a nutritious start to your day or a healthy on-the-go option.

Ingredients

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Dry Ingredients

1 cup rolled oats
1/2 teaspoon cinnamon
A pinch of salt

Wet Ingredients

2 ripe bananas, mashed
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

Fruit

1/2 cup blueberries

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Ingredients: In a large bowl, combine the mashed bananas, rolled oats, fresh blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until all ingredients are evenly incorporated.
Shape Cookies: Using a spoon, drop dollops of the cookie mixture onto the prepared baking sheet. Flatten each slightly with the back of the spoon to form cookie shapes.
Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies turn golden brown.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to firm up. Then transfer them to a wire rack to cool completely.
Serve or Store: Enjoy the cookies fresh as a nutritious breakfast or snack. Store any leftovers in an airtight container for up to one week to maintain freshness.

Notes

Use ripe bananas for natural sweetness and better binding.
For a vegan version, choose maple syrup instead of honey.
These cookies can be stored at room temperature in an airtight container for up to one week or frozen for longer storage.
Feel free to add chopped nuts or seeds for added texture and nutrition.
If fresh blueberries are not available, frozen blueberries can be used but pat them dry before mixing to avoid excess moisture.