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

Gluten Free Blueberry Banana Almond Breakfast Cookies are a delightful and wholesome way to start your day. These cookies combine the sweetness of ripe bananas with the tangy burst of fresh blueberries, offering a comforting and delicious bite that feels like a warm hug. They’re not only easy to make but also perfect for busy mornings or a tasty snack on the go. This recipe is a step-by-step guide, ensuring even novice bakers can create something scrumptious and nutritious for their families.

Ingredients

2 medium bananas (ripened): When bananas are ripened, they become beautifully sweet and provide a moist base for our cookies.
½ cup natural (unsalted creamy almond butter): The creamy texture of almond butter not only adds healthy fats but also infuses a nutty aroma that elevates these cookies.
2 tablespoons pure maple syrup: This golden syrup adds a touch of natural sweetness and a wonderfully rich flavor.
2 tablespoons melted coconut oil: Coconut oil gives a tropical note while helping the cookies achieve the perfect chewy consistency.
2 flax eggs: A fantastic vegan substitute for eggs that binds the ingredients together seamlessly.
1 teaspoon pure almond extract (vanilla is okay): Almond extract enhances the cookies’ flavor profile, making them irresistible.
2 cups gluten free rolled oats: They offer a hearty texture and are a fantastic source of fiber.
½ teaspoon baking soda: This ingredient helps the cookies rise appropriately.
½ teaspoon baking powder: Works synergistically with baking soda to give the cookies a light lift.
¾ cup fresh blueberries: Juicy and bursting with flavor, these blueberries add freshness to each bite!
¼ cup sliced almonds: These provide a satisfying crunch and make every mouthful extra special.
2-3 tablespoons each blueberries and sliced almonds: Extra toppings for those who crave even more fruity and nutty goodness.

Step-by-Step Directions

Preheat your oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a large bowl, add the peeled bananas. Using a sturdy whisk or fork, mash until they are smooth and creamy.
Add the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract to the mashed bananas. Whisk everything together until well incorporated.
Next, add the dry ingredients: gluten-free rolled oats, baking soda, and baking powder. Using a rubber spatula, gently fold the mixture until it is just well mixed.
Carefully fold in the blueberries and sliced almonds, ensuring they are evenly dispersed throughout the cookie dough.
Using a 2-tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet, spacing them evenly apart.
Optionally, press a few extra blueberries and sliced almonds into the tops of each cookie. Using a fork, flatten each cookie to your desired thickness, knowing they won’t spread much during baking.
Bake for 12-18 minutes, with an average time of about 15 minutes being perfect. Once done, allow the cookies to cool on the baking sheet for about 10 minutes before carefully transferring them onto a cooling rack to cool completely. Enjoy!

For more breakfast cookies, don’t miss out on my Good Morning Breakfast Cookies and Easy Vegan Peanut Butter Banana Breakfast Cookies!

Tips & Tricks

Ensure your bananas are well-ripened, as this will greatly enhance the sweetness and flavor of the cookies.
Feel free to substitute the almond butter with any other nut butter if desired, though this will change the flavor profile slightly.
If you want a bit more texture, consider adding seeds like chia or pumpkin in place of some of the oats.

Serving Suggestions & Pairings

These cookies are perfect for breakfast paired with a cup of almond milk or a rich coffee! They also make excellent afternoon snacks for kids coming home from school or a delightful addition to a brunch spread. Try serving them alongside a fresh fruit platter to add some seasonal vibrancy!

Nutritional Information

Each cookie contains approximately 120 calories, with a decent balance of carbs, healthy fats, and proteins. They’re a great source of fiber, making them a filling option for breakfast. Enjoy them as part of a balanced diet alongside plenty of fruits, vegetables, and whole grains.

Storing Tips & Variations

To store your cookies, place them in an airtight container at room temperature for up to five days. For longer freshness, consider freezing them. They can be frozen in a single layer on a baking sheet and then transferred to a freezer bag; simply thaw before enjoying. Variations include substituting the blueberries for chopped apples or even dried fruits, depending on your preference!

Conclusion

I hope this Gluten Free Blueberry Banana Almond Breakfast Cookies recipe becomes a favorite in your home! They are simple, delicious, and perfect for starting your day on a positive note. I encourage you to try this recipe and share your experience. Let me know how your cookies turn out or any fun twists you make!

FAQs

Can I use other fruits instead of blueberries?
Absolutely! You can incorporate chopped apples, raspberries, or even dried fruits like cranberries.
What is a flax egg, and how do I make it?
A flax egg is a mixture of ground flaxseed and water, typically 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit until it thickens.
Can I make these cookies nut-free?
Yes, simply substitute nut butter with seed butter, like sunflower seed butter, and ensure that all other ingredients are nut-free.
How can I make these cookies sugar-free?
You can omit the maple syrup if you’re looking to reduce sugar. The bananas will provide enough sweetness, but be aware that the texture may vary slightly.
What should I do if the cookies feel too wet?
If your dough seems overly wet, add a little more gluten-free oats to help absorb the moisture. Start with a tablespoon or so and adjust as needed.

Gluten Free Blueberry Banana Almond Breakfast Cookies

Delicious and wholesome cookies combining ripe bananas and fresh blueberries, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 cookies

Course: Breakfast, Snack

Cuisine: Gluten-Free, Vegan

Calories: 120

Ingredients Method Notes

Ingredients

Wet Ingredients

2 medium bananas (ripened) Makes a moist base for cookies.
½ cup natural (unsalted creamy almond butter) Adds healthy fats and a nutty aroma.
2 tablespoons pure maple syrup Provides natural sweetness.
2 tablespoons melted coconut oil Gives a chewy consistency.
2 flax eggs Vegan substitute for binding.
1 teaspoon pure almond extract Enhances flavor profile.

Dry Ingredients

2 cups gluten free rolled oats Great source of fiber.
½ teaspoon baking soda Helps cookies rise.
½ teaspoon baking powder Works with baking soda for lift.

Mix-Ins and Toppings

¾ cup fresh blueberries Adds freshness.
¼ cup sliced almonds Provides crunch.
2-3 tablespoons blueberries For additional topping.
2-3 tablespoons sliced almonds For additional topping.

Method

Preparation

Preheat your oven to 325°F. Line a baking sheet with parchment paper or greased foil.
In a large bowl, add the peeled bananas and mash until smooth and creamy.
Add the almond butter, maple syrup, melted coconut oil, flax eggs, and almond extract. Whisk until well incorporated.
Add the dry ingredients: gluten-free rolled oats, baking soda, and baking powder. Gently fold until just mixed.
Fold in the blueberries and sliced almonds evenly.
Using a 2-tablespoon cookie scoop, drop dough onto the baking sheet, spacing them apart.
Optionally, press extra blueberries and sliced almonds into the tops of each cookie and flatten using a fork.

Baking

Bake for 12-18 minutes, averaging 15 minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Ensure bananas are well-ripened for enhanced sweetness. You can substitute almond butter with other nut butters, but flavors will vary. For added texture, consider adding chia or pumpkin seeds in place of some oats.