These tasty blueberry breakfast cookies will be your new favorite breakfast recipe! How fun is it to enjoy cookies for breakfast?!
These delicious blueberry oatmeal breakfast cookies are one of our family favorites. They're great for an on-the-go breakfast and save well in the fridge or freezer.
The hearty ingredients come together to make a delicious cookie that's a perfect breakfast for busy mornings.
Ingredients
- Bananas
- Almond Butter
- Maple Syrup
- Vanilla Extract
- Old Fashioned Rolled Oats*
- Ground Flax Seeds
- Baking Powder
- Baking Soda
- Sea Salt
- Fresh or Frozen Blueberries
*Make sure to use certified gluten-free oats if you want this recipe to be gluten free.
See the recipe card for quantities.
Instructions
Preheat oven to 350.
Place the bananas in a large mixing bowl and mash them with a fork till they are fully broken down.
Stir the almond butter, maple syrup, and vanilla into the banana mixture. Mix till combined.
Add the oats, flax seeds, baking powder, baking soda, and sea salt to the bowl. Stir till combined.
Add the blueberries and stir just until they are incorporated.
If the cookie dough is too sticky to handle, chill in the fridge for 10 minutes.
Use a cookie scoop or large spoon to make 12 equal sized balls. Place them on a parchment-lined baking sheet. Press the dough down gently to flatten.
Bake for 18 to 20 minutes or until golden brown.
Allow cookies to rest on the baking sheet for 5 minutes then use a spatula to transfer to a cooling rack.
Substitutions & Variations
Need to make some changes to this recipe? Here are some optional swaps.
- Sweetener - the maple syrup can be substituted for another sweetener of your choice, including agave syrup, honey, or coconut sugar.
- Oats - you can swap half the oats for almond flour or oat flour.
- Nut Butter - the almond butter can be swapped for peanut butter or a nut butter of your choice. Use an equal amount.
- Berries - you can swap the blueberries for raspberries, strawberries, or any other berry of your choice. Make sure to cut them into small pieces!
- Optional Add-ins - you can replace half or all of the blueberries with dark chocolate chips, sunflower seeds, or coconut flakes. You can also swap the flax for chia seeds.
If you try this recipe, let me know! Connect on Instagram and share your photos or leave me a rating below.
Blueberry Oat Breakfast Cookies
Ingredients
- 2 very ripe bananas
- ¼ cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 tablespoons ground flax seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 350.
- Place the bananas in a large mixing bowl and mash them with a fork till they are fully broken down.
- Stir the almond butter, maple syrup, and vanilla into the banana mixture. Mix till combined.
- Add the oats, flax seeds, baking powder, baking soda, and sea salt to the bowl. Stir till combined.
- Add the blueberries and stir just until they are incorporated.
- If the dough is too sticky to handle, chill in the fridge for 10 minutes.
- Use a cookie scoop or large spoon to make 12 equal-sized balls. Place them on a parchment-lined baking sheet. Press the dough down gently to flatten.
- Bake for 18 to 20 minutes or until golden brown.
- Allow cookies to rest on the baking sheet for 5 minutes then use a spatula to transfer them to a cooling rack.
- Cookies can be stored at room temperature for up to 4 days or in the refrigerator for a week. They can be frozen in an airtight container for up to 6 months.
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