Description
These blueberry breakfast cookies are subtly sweet, crispy and golden brown around the edges, and soft in the center. They offer a versatile and easy-to-make breakfast option that also works as a healthy snack. Made with wholesome ingredients like ripe bananas, rolled oats, nuts, and fresh blueberries, these cookies provide a nutritious start to your day with a delightful balance of flavors and textures.
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). Line a baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, eggs, brown sugar, and vanilla extract. Whisk 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, and salt. Mix thoroughly to combine all dry ingredients with the wet mixture.
- Incorporate Add-ins: Stir in the chopped nuts and optional mini white chocolate chips evenly. Then gently fold in the blueberries, taking care not to crush them to maintain their shape and juiciness.
- Scoop Dough: Using a spoon or a #20 cookie scoop, portion the dough into 12 equal mounds (about 3-4 tablespoons each) on the prepared baking sheet. Slightly flatten and shape each mound into a round cookie shape.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes, or until they are lightly browned around the edges and bottom.
- Cool: Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use gluten-free all-purpose flour to make this recipe gluten-free.
- Frozen blueberries can be used if fresh are unavailable, but do not thaw to prevent the dough from becoming too wet.
- Mini white chocolate chips add sweetness and contrast but can be omitted for a less sweet option.
- For added crunch and flavor, use a mix of walnuts, pecans, or sliced almonds.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 12-15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
