These banana blueberry breakfast cookies are perfectly chewy and irresistible with just the right amount of sweetness! Perfect to go with breakfast or as an afternoon snack. They’re gluten free, grain free, vegan and Paleo friendly.
And…the banana-rama-fest continues.
If you happen to have more than one extra banana, make sure you don’t miss yesterday’s recipe for banana pineapple muffins with coconut pineapple drizzle. Or, if you just have one lonesome banana and want a healthy, “just-sweet-enough” breakfast (or snack) treat, like, right now, then you’re in luck.
These banana blueberry breakfast cookies come together fast and you won’t waste any time eating them either!
So, what in the world differentiates “breakfast cookies” from other cookies? So glad you asked.
I guess opinions might be individual on this issue, but I’ll explain my reasoning in calling these breakfast cookies.
First, they start with a banana and almond butter, which in my book just screams out “start your day”, possibly because of all my early pre-breakfasts involving both of those ingredients.
Second, we have just a touch of maple syrup to sweeten things up a bit, along with a blend of almond flour and flaxseed.
Are you getting breakfast vibes yet? The juicy and sweet blueberries top of this perfectly soft and chewy cookie, that also happens to be paleo AND vegan, grain free and dairy free. I hope you’re with me (and preheating your oven as we speak.)
So, let’s talk a few more cookie details. The first time I made these, I wasn’t sure what to expect since I’d never made banana cookies before, let alone a vegan version of them.
After mixing, the dough is pretty sticky, so I recommend chilling for 10 minutes before scooping onto the baking sheet, and using a cookie scoop so you can release the dough easily.
I pushed down ever-so-gently in the centers before baking to avoid too-thick cookies since they will spread a bit but not a whole lot. I was pleasantly received to see they were just-right thickness after about 10 minutes in the oven!
After baking, they were very soft but quickly developed a crispness on the outside after cooling for about 10 minutes.
Since the banana DOES make them super soft and moist, I recommend just covering them very loosely after cooling, because they’ll become overly soft in an air-tight container.
Obviously, a breakfast cookie is good for more than just breakfast! Although I admit, my kids are probably most excited to be allowed to eat anything resembling a cookie first thing in the morning.
I personally prefer these as an easy-to-grab mid morning or afternoon snack. They’d also do well as a pre-workout/run snack since you’ve probably done the banana + almond butter a time or two, as I have 🙂
Plus the flaxseed. I just feel like flaxseed should be consumed early in the morning for some reason!
Are you guys ready to dig in? I think we’re all set – let’s go bake!
Banana Blueberry Breakfast Cookies {Paleo & Vegan}
Banana Blueberry Breakfast Cookies {Paleo & Vegan}
Ingredients
- 1 med/large banana overripe, mashed well
- 1/2 cup smooth almond butter
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil solid but soft
- 1 tsp pure vanilla extract
- 1 1/4 cups blanched almond flour
- 1/3 cup ground flaxseed
- 1/2 tsp baking soda
- 1/8 tsp fine grain sea salt
- 1/2 cup blueberries fresh*
Instructions
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Preheat your oven to 350 degrees and line 1 or 2 large baking sheets with parchment paper.
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Whisk or use an electric hand mixer (recommended) to combine the mashed banana, almond butter, maple syrup, coconut oil and vanilla until smooth.
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In a separate bowl, combine the almond flour, flaxseed, baking soda and salt, then add this mixture to the wet ingredients until a sticky dough forms.
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Stir the blueberries in, then chill in the refrigerator for about 10 minutes. The dough should be sticky but scoopable.
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Using a medium cookie scoop, scoop16 cookies on to the prepared baking sheets and gently press each one down just a bit in the center.
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Bake in the preheated oven for 10-12 minutes until set, remove from oven, wait 2 minutes, then transfer carefully to cooling racks to cool completely. Store leftovers loosely covered at room temperature to maintain the texture. Enjoy!
Recipe Notes
*Frozen berries won't work for this recipe
Nutrition
What I Used to Make My Banana Blueberry Breakfast Cookies:
Want more paleo & vegan healthy sweets? Try one of these!
Soft Paleo & Vegan Chocolate Chip Cookies
Apple Cinnamon Paleo Hot Cereal {Vegan, Whole30}
No-Bake Banana Chocolate Chip Cookies
Tell Me!
What’s your favorite pre-workout/run snack right now?
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Sooo good! I made these for my daughter as a healthy snack and she loves them! Didn’t have the fresh blueberries so I didn’t put them and they are still delicious! Thank you! Your recipes are very much loved by my family?
So glad they worked out and glad you’ve been enjoying other recipes too!
I didn’t think you were supposed to cook flax seed-I read it ruins the nutritional value. Do you know anything about this?
I haven’t heard anything about that and I know flaxseed is used to create flax-eggs in lots of vegan baked goods.
Just made these with fresh strawberries and didnt have time to chill. However, they were amazing! Thanks for the recipe!!
Are they good for breakfast when made the night before?
Yup!
Can I use natural sugar instead of maple syrup?
Probably – they might turn out a bit different since it’s a liquid sweetener versus granulated
Hey, my son can’t eat flax seed or nuts and was wondering if you knew of any substitutes that would work?
These were so good! Even kid and toddler approved! Thank you for doing what you do.
I just made these and they are delicious. I used chopped apple since I only had frozen fruit. Also used peanut butter instead of almond butter. I’d made them before without the ground flaxseed and they were okay. But with the freshly ground flaxseed, wow! They are much better and more wholesome tasting
These are easy to make and are delicious!
Could I substitute apple sauce for the banana? Can’t do bananas.