Banana Blueberry Breakfast Cookies (Vegan, GF, Oil-free)

Jumbo banana-blueberry breakfast cookies, baked in a muffin tin for extra-ease and lots of crispy edges.They arevegan, gluten-free,and oil-free.

Portable breakfast. It makes life so straightforward, on so many mornings, regardless of whether it’s a weekday, weekend, or holiday.

These banana-blueberry breakfast cookies are just such a portable breakfast.

I love the idea of breakfast cookies, but many recipes emphasize the “cookie” than the “breakfast.”

Even when the sugars are unrefined, the fats nourishing, and the ingredients generally wholesome, a checks and balance system should still be at work to create a cookie that will first and foremost provide energy, power and satisfaction throughout the morning. That’s exactly what these tender, not-too-sweet cookies deliver, in spades.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Portable (for breakfast on the go!)
• Straightforward to make
• High fiber (3 grams fiber each)
• 3 grams protein each
• Only 102 calories per big cookie

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• mashed very ripe banana (about 1 large)
• nondairy milk (e.g., almond milk, oat milk, coconut milk)
• smooth almond butter (see notes for options)
• maple syrup (see notes for options)
• whole psyllium husks (see notes for using psyllium powder)
• vanilla extract
• rolled oats (certified gluten-free, as needed)
• coconut flour
• baking powder (certified gluten-free, as needed)
• salt
• fresh blueberries (for frozen blueberries, thawed)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line 12 cups of a standard muffin tin with silicone liners or paper liners, or (if you are ok with some oil) grease or spray the 12 with oil or nonstick cooking spray.
• In a medium bowl, whisk together the banana, milk, almond butter, syrup, psyllium husk, and vanilla.
• Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt.
• Add the banana mixture, stirring until just blended. Gently stir in blueberries.
• Divide the batter evenly between the prepared cups, smoothing the tops.
• Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center.
• Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners’ sugar.

Variations

It is straightforward to sub in your go-to fruits in place of the blueberries, or even the mashed banana. For example:

• Mashed banana alternatives:e.g., unsweetened applesauce, or pureed mangoes, peaches, nectarines or apricots.
• Blueberry fresh fruit alternatives:e.g., raspberries, blackberries, chopped apples, diced apricots, or diced pears.
• Blueberry pantry-stable alternatives:e.g., chocolate chips, shredded coconut, or dried fruit such as raisins, dried cranberries, chopped dried apricots or chopped dried figs.

FAQ

• How should I store the blueberry banana breakfast cookies?Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.
• What can I use in place of almond flour?An equal amount of the smooth nut butter or seed butter of your choice can be used in place of the almond butter. For example, cashew butter, sunflower seed butter, tahini, or peanut butter.
• What can I use in place of maple syrup?An equal amount of the sweetener of your choice, such as agave nectar, coconut sugar, or brown sugar can be used in place of the maple syrup.
• I only have psyllium huskpowder.How much should I use?If using psyllium husk powder, use only 1/2 teaspoon (the same weight as whole psyllium husks, smaller volume).