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These banana blueberry breakfast cookies are perfectly chewy and irresistible with just the right amount of sweetness! Perfect to go with breakfast or as an afternoon snack. They’re gluten free, grain free, vegan and Paleo friendly.
And…the banana-rama-fest continues.
If you happen to have more than one extra banana, make sure you don’t miss yesterday’s recipe for banana pineapple muffins with coconut pineapple drizzle. Or, if you just have one lonesome banana and want a healthy, “just-sweet-enough” breakfast (or snack) treat, like, right now, then you’re in luck.
These banana blueberry breakfast cookies come together fast and you won’t waste any time eating them either!
So, what in the world differentiates “breakfast cookies” from other cookies? So glad you asked.
I guess opinions might be individual on this issue, but I’ll explain my reasoning in calling these breakfast cookies.
First, they start with a banana and almond butter, which in my book just screams out “start your day”, possibly because of all my early pre-breakfasts involving both of those ingredients.
Second, we have just a touch of maple syrup to sweeten things up a bit, along with a blend of almond flour and flaxseed.
Are you getting breakfast vibes yet? The juicy and sweet blueberries top of this perfectly soft and chewy cookie, that also happens to be paleo AND vegan, grain free and dairy free. I hope you’re with me (and preheating your oven as we speak.)
So, let’s talk a few more cookie details. The first time I made these, I wasn’t sure what to expect since I’d never made banana cookies before, let alone a vegan version of them.
After mixing, the dough is pretty sticky, so I recommend chilling for 10 minutes before scooping onto the baking sheet, and using a cookie scoop so you can release the dough easily.
I pushed down ever-so-gently in the centers before baking to avoid too-thick cookies since they will spread a bit but not a whole lot. I was pleasantly received to see they were just-right thickness after about 10 minutes in the oven!
After baking, they were very soft but quickly developed a crispness on the outside after cooling for about 10 minutes.
Since the banana DOES make them super soft and moist, I recommend just covering them very loosely after cooling, because they’ll become overly soft in an air-tight container.
Obviously, a breakfast cookie is good for more than just breakfast! Although I admit, my kids are probably most excited to be allowed to eat anything resembling a cookie first thing in the morning.
I personally prefer these as an easy-to-grab mid morning or afternoon snack. They’d also do well as a pre-workout/run snack since you’ve probably done the banana + almond butter a time or two, as I have 🙂
Plus the flaxseed. I just feel like flaxseed should be consumed early in the morning for some reason!
Are you guys ready to dig in? I think we’re all set – let’s go bake!
Banana Blueberry Breakfast Cookies {Paleo & Vegan}
Banana Blueberry Breakfast Cookies {Paleo & Vegan}
These banana blueberry breakfast cookies are perfectly chewy and irresistible with just the right amount of sweetness! Perfect to go with breakfast or as an afternoon snack. They’re gluten free, grain free, vegan and Paleo friendly. Prep Time: 10 minutesCook Time: 12 minutesTotal Time: 22 minutesCourse:Breakfast/SnackCuisine:Paleo, VeganServings: 16 cookies
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Ingredients
1med/large bananaoverripe, mashed well1/2cupsmooth almond butter3tbsppure maple syrup2tbspcoconut oil solid but soft1tsppure vanilla extract1 1/4cupsblanched almond flour1/3cupground flaxseed1/2tspbaking soda1/8tspfine grain sea salt1/2cupblueberriesfresh*
Instructions
Preheat your oven to 350 degrees and line 1 or 2 large baking sheets with parchment paper.Whisk or use an electric hand mixer (recommended) to combine the mashed banana, almond butter, maple syrup, coconut oil and vanilla until smooth.In a separate bowl, combine the almond flour, flaxseed, baking soda and salt, then add this mixture to the wet ingredients until a sticky dough forms.Stir the blueberries in, then chill in the refrigerator for about 10 minutes. The dough should be sticky but scoopable.Using a medium cookie scoop, scoop16 cookies on to the prepared baking sheets and gently press each one down just a bit in the center.Bake in the preheated oven for 10-12 minutes until set, remove from oven, wait 2 minutes, then transfer carefully to cooling racks to cool completely. Store leftovers loosely covered at room temperature to maintain the texture. Enjoy!
Recipe Notes
*Frozen berries won’t work for this recipe
Nutrition
Calories: 149kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 0mgSodium: 59mgPotassium: 123mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 1.1mgCalcium: 58mgIron: 0.8mg
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What I Used to Make My Banana Blueberry Breakfast Cookies:
Want more paleo & vegan healthy sweets? Try one of these!
Soft Paleo & Vegan Chocolate Chip Cookies
Apple Cinnamon Paleo Hot Cereal {Vegan, Whole30}
Berry Crumble Breakfast Bake
No-Bake Banana Chocolate Chip Cookies
Tell Me!
What’s your favorite pre-workout/run snack right now?
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