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Gluten Free Blueberry Banana Almond Breakfast Cookies (V, GF): a one bowl recipe for delightfully chewy banana breakfast cookies bursting with juicy blueberries and crunchy almonds. #Vegan #GlutenFree #DairyFree #Cookies #Breakfast #Blueberries | Recipe on BeamingBaker.com

Gluten Free Blueberry Banana Almond Breakfast Cookies (Vegan, GF, Dairy-Free)


Description

Gluten Free Blueberry Banana Almond Breakfast Cookies (V, GF): a one bowl recipe for deliciously satisfying banana oatmeal breakfast cookies bursting with juicy blueberries and crunchy almonds. Vegan, Gluten-Free, Dairy-Free.


Scale

Ingredients

Wet Ingredients

  • 2 medium bananas, ripened
  • ½ cup natural, unsalted creamy almond butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted coconut oil
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure almond extract (vanilla is okay)

Dry Ingredients

  • 2 cups gluten free rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

Add-in Ingredients

  • ¾ cup fresh blueberries
  • ¼ cup sliced almonds

Topping

  • 23 tablespoons each: blueberries, sliced almonds

Instructions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: almond butter, maple syrup, coconut oil, flax eggs and extract. Whisk until well incorporated.
  3. Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in blueberries and almonds.
  4. Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press blueberries and almonds into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
  5. Bake for 12-18 minutes. Mine took 15 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

    For more breakfast cookies, try my Good Morning Breakfast Cookies and my Easy Vegan Peanut Butter Banana Breakfast Cookies.


Notes

– Adapted from my Gluten Free Banana Chocolate Chip Breakfast Bars.
– Store in an airtight container at room temperature or in the refrigerator for up to one week. Best if eaten within 4-5 days.
– More breakfast recipes: peanut butter chocolate chip oatmeal breakfast bars, dark chocolate muffins, no bake chocolate peanut butter energy bites.

  • Category: Breakfast, Cookies, Vegan, Gluten-Free, Dairy-Free
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