Blueberry Banana Breakfast Cookies

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! These cookies stay fresh all week in the refrigerator and they freeze wonderfully, too. I like to freeze them individually and 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 and chocolate chip raspberry banana bread, 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 no-bake chocolate fudge oat bars.

Possible Substitutions

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 blueberry banana muffins next!