Description
These blueberry breakfast cookies are subtly sweet with a perfect balance of crispy, golden edges and a soft, chewy center. Made with wholesome ingredients like ripe bananas, rolled oats, and fresh blueberries, they are an easy and versatile choice for a healthy breakfast or snack option.
Ingredients
Wet Ingredients
- 2 small ripe bananas, mashed (about ⅔ cup)
- 2 large eggs
- ⅓ cup brown sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups old-fashioned rolled oats
- ½ cup all-purpose flour (use gluten-free all-purpose flour if needed)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
Add-ins
- ⅓ cup roughly chopped walnuts, pecans, or sliced almonds
- 3 tablespoons mini white chocolate chips (optional)
- 1 cup fresh blueberries or frozen wild blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying it lightly with cooking spray to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, eggs, brown sugar, and vanilla extract. Whisk everything together until the mixture is smooth and well blended.
- Add Dry Ingredients: To the same bowl, add the rolled oats, all-purpose flour, ground cinnamon, baking soda, salt, chopped nuts, and optional white chocolate chips. Stir until all ingredients are evenly combined.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them. This helps maintain their whole texture inside the cookies.
- Shape Cookies: Using a spoon or a #20 cookie scoop, scoop out 12 equal portions of dough (about 3-4 tablespoons each). Place them spaced evenly on the prepared baking sheet. Slightly flatten each mound and shape them into round cookie forms.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges and bottoms turn lightly golden brown.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For gluten-free cookies, substitute all-purpose flour with gluten-free all-purpose flour.
- Use frozen blueberries if fresh ones are unavailable; no need to thaw before adding.
- Optional white chocolate chips can be omitted for a less sweet version.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make the cookies vegan, substitute eggs with flax eggs and use vegan-friendly chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
