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Gluten Free Blueberry Banana Almond Breakfast Cookies

Delightfully soft and chewy breakfast cookies made with wholesome ingredients, bursting with juicy blueberries and creamy almond butter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: Gluten Free, Vegan
Calories: 165
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 2 medium bananas, ripened The foundation of sweetness, these bananas lend a natural, creamy texture.
  • ½ cup natural (unsalted creamy almond butter) This rich, nutty butter provides depth and moisture.
  • 2 tablespoons pure maple syrup A hint of sweetness that balances the wholesome flavors beautifully.
  • 2 tablespoons melted coconut oil Adds a touch of tropical richness and ensures a chewy texture.
  • 2 flax eggs flax eggs A perfect binder for the recipe, enhancing the cookie's texture while keeping it vegan.
  • 1 teaspoon pure almond extract Offers a fragrant aroma that elevates the overall flavor profile.
Dry ingredients
  • 2 cups gluten free rolled oats These hearty oats provide structure and chewiness.
  • ½ teaspoon baking soda Helps the cookies rise, creating a light texture.
  • ½ teaspoon baking powder Works in tandem with baking soda for the perfect rise.
Add-ins
  • ¾ cup fresh blueberries Juicy and vibrant, they add bursts of flavor in every bite.
  • ¼ cup sliced almonds These crunchy morsels introduce a delightful texture contrast.
  • 2-3 tablespoons blueberries (sliced almonds) A simple finishing touch to enhance presentation.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or greased foil.
  2. In a large mixing bowl, add the peeled bananas and mash them until smooth.
  3. Incorporate the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract into the bowl and whisk until well combined.
  4. Add gluten-free rolled oats, baking soda, and baking powder. Gently fold until everything is mixed.
  5. Fold in fresh blueberries and sliced almonds, ensuring even distribution throughout the dough.
  6. Using a 2-tablespoon cookie scoop, drop mounds of cookie dough on the prepared baking sheet.
  7. Press a few blueberries and sliced almonds onto the tops of each cookie for an extra touch.
  8. Use a fork to gently flatten each cookie to your desired thickness.
Baking
  1. Bake in the preheated oven for 12-18 minutes, keeping a close eye as they bake until golden and set around the edges.
  2. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

Notes

For added sweetness, mix in a handful of dark chocolate chips or coconut flakes. Use very ripe bananas for the best flavor. For a nut-free option, substitute almond butter with sunflower seed butter. Feel free to adjust the amount of blueberries to your preference.