Description
Sweet morning magic happens with banana blueberry oatmeal breakfast cookies, packed with wholesome goodness and natural energy. Hearty oats, ripe bananas, and juicy blueberries combine into a delightful treat you’ll crave from first bite to last crumb.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas
- 1 cup blueberries
- 1.5 cups rolled oats
Binding Ingredients:
- 1/2 cup honey
- 1/4 cup almond butter
- 1 large egg
Dry and Flavor Ingredients:
- 1/2 tsp cinnamon
- 1/4 cup chopped almonds
- 1/4 cup ground flaxseed
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a non-stick surface for easy cookie removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy, creating a natural sweetener and binding agent for the cookies.
- Whisk the egg into the mashed bananas, then incorporate almond butter and honey, blending until the mixture becomes uniform and glossy.
- Fold in vanilla extract, cinnamon, and salt, stirring to distribute the aromatic flavors evenly throughout the wet ingredients.
- Gradually add rolled oats, ground flaxseed, and chopped almonds, mixing gently to create a cohesive cookie dough that holds together well.
- Carefully fold in the fresh blueberries, being gentle to prevent crushing and maintain their whole, juicy texture within the mixture.
- Using a cookie scoop or spoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingertips to create a uniform shape and ensure even baking.
- Bake for 12-15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch.
- Remove from the oven and let the cookies cool completely on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Notes
- Use ultra-ripe bananas for maximum natural sweetness and better cookie texture, ensuring the fruit is soft and easily mashable.
- Gently fold blueberries to prevent bruising, maintaining their whole shape and preventing color bleeding throughout the cookie dough.
- Choose gluten-free rolled oats if preparing for individuals with gluten sensitivities, creating an inclusive breakfast option for different dietary needs.
- Replace almonds with seeds like sunflower or pumpkin for nut-free alternatives, making the recipe suitable for those with nut allergies.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg