These healthy and hearty blueberry banana breakfast cookies are packed with 9 wholesome ingredients to power you through the day. This simple 1 bowl recipe is easily adaptable and comes together in minutes. They taste like really dense and delicious baked oatmeal!
Good morning sunshine!
Don’t these cookies look a little bit like blueberry muffin tops? They don’t taste like muffin tops at all, but the resemblance makes me happy. You know what else makes me happy? These cookies are actually pretty good for you– with zero refined sugar, plenty of wholesome oats, almond butter, and fruit. In fact the only thing missing is a cup of coffee and bowl of yogurt because, like blueberry muffins, these cookies are most definitely breakfast-worthy (just like my original breakfast cookies).
Why You’ll Love These Cookies
Today’s blueberry banana breakfast cookies are super chewy, hearty, thick and taste like really dense baked oatmeal. They’ve got major staying power, too! You only need 9 ingredients and some can easily be substituted. I list substitutions in my recipe notes if you’re curious. Here’s what else you’ll love about them:
- Super healthy
- Quick and easy to make
- 1 bowl recipe
- No cookie dough chilling
- Egg-free (I have a growing collection of egg-free recipes here)
- Loaded with berries
- Adaptable with different add-ins and flavors
- Freeze beautifully
- Perfect make ahead recipe
- Delicious for breakfast, a snack, or even dessert
How to Make Blueberry Banana Breakfast Cookies
This is an easy 1 bowl recipe– cookies are ready in just 45 minutes. It’s perfect for busy days and I highly suggest making a double batch because these disappear QUICKLY!
- Mix everything together in 1 bowl.
- Scoop mounds of cookie dough. I use about 1/4 cup of dough per cookie– they’re massive! The recipe makes 12 cookies, so place 6 big cookies on each baking sheet. Slightly flatten the cookies out because they won’t spread much in the oven.
- Bake until lightly browned. These cookies bake at a lower temperature. They’re so thick that anything higher could burn the tops rather quickly. Because of the lower temperature, the cookies will take about 20 minutes in the oven.
- Cool before enjoying.
These cookies stay fresh all week in the refrigerator and they freeze wonderfully, too. I like to freeze them individually– stick one frozen cookie in the refrigerator before bed. It’ll thaw out by morning. They are *so good* cold.
How to Easily Mash Bananas
Banana is a main ingredient in this recipe.
Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place them in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the breakfast cookie ingredients. I do this for my banana muffins, too!
Are These Cookies Gluten Free?
These cookies are gluten free if you use certified gluten free oats.
If you’re craving more gluten free recipes, here’s my section for all gluten free recipes. A few of my favorites are: apple cinnamon baked oatmeal cups, healthy berry streusel bars, and blueberry almond snack bars.
This cookie recipe is easily adaptable to your tastes and preferences. Here are a few substitutions I’ve tested with delicious results:
- Bananas: Ripe bananas not only sweeten the cookies, they help bind the ingredients together. In place of bananas, I suggest using 1 egg plus 1/3 cup applesauce instead. The cookies won’t be as sweet, so feel free to add 1 more Tablespoon of honey.
- Sweetener: Instead of honey, you can use maple syrup or brown rice syrup (both substitutions are vegan options).
- Nuts: You can leave out the nuts or use any chopped nut you like best. Or substitute dried cranberries, raisins, or sunflower seeds.
- Blueberries: Leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
- Nut Butter: Instead of almond butter, try peanut butter, cashew butter, cookie butter, or sunflower seed butter for a naturally nut-free option.
If you do love the combination of blueberry and banana flavors, try these banana blueberry muffins next!
More Healthy Breakfast Recipes
- Baked Oatmeal
- Morning Glory Muffins
- Blueberry Oatmeal Muffins
- Whole Wheat Banana Bread
- Blueberry Almond Power Muffins
Blueberry banana breakfast cookies are packed with 9 happy and wholesome ingredients to power you through the day.
- 2 ripe medium bananas, mashed (about 3/4 cup)*
- 2 and 1/2 cups (213g) old-fashioned whole rolled oats*
- 1 cup (250g) any nut butter (I use almond butter)
- 1/2 cup (60g) chopped pecans or walnuts*
- 1/3 cup (75g) honey*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
- Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
- Bake for 18-21 minutes until lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
- Special Tools (affiliate links): Stand Mixer | Silicone Baking Mat or Parchment Paper | Baking Sheet | Cooling Rack
- Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
- Gluten Free: These cookies are gluten free if you use certified GF oats.
- Nuts: You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
- Honey: Instead of honey, you can use maple syrup or brown rice syrup.
- Add-ins: If desired, leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
- Nutrition Information: Using SparkRecipes calculator– following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.
Keywords: healthy cookies, breakfast cookies