Blueberry Breakfast Cookies Recipe

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Florence Published: February 8, 2021 Modified: June 1, 2021

How To Make Blueberry Breakfast Cookies

Jump start any day with these sugar-free blueberry breakfast cookies, made with ripe bananas and pecans for your daily dose of fiber and antioxidants.

Preparation: 5 minutes
Cooking: 20 minutes
Cool Time: 5 minutes
Total: 30 minutes

Serves:

Ingredients

  • ¾cupbananas,(2 medium), ripe, mashed
  • cupsold-fashioned whole rolled oats
  • 1cupnut butter,preferably almond butter, or any nut butter
  • ½cuppecans,or walnuts, chopped
  • cuphoney
  • 1tsppure vanilla extract
  • ½tspground cinnamon
  • ¼tspsalt
  • 1cupfresh blueberries,or frozen, do not thaw if frozen

Instructions

  1. Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined.

  3. Scoop mounds of dough, about ¼ cup each, onto baking sheets, with 6 cookies per baking sheet. Gently press the mounds down to create a flatter shape.

  4. Bake for about 18 to 21 minutes until lightly browned on the sides.

  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  6. Serve and enjoy!

Recipe Notes

Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Nutrition

  • Calories: 275.42kcal
  • Fat: 19.55g
  • Saturated Fat: 10.18g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 6.00g
  • Polyunsaturated Fat: 1.88g
  • Carbohydrates: 24.84g
  • Fiber: 2.70g
  • Sugar: 11.14g
  • Protein: 3.10g
  • Cholesterol: 40.67mg
  • Sodium: 51.71mg
  • Calcium: 18.42mg
  • Potassium: 146.85mg
  • Iron: 1.00mg
  • Vitamin A: 130.32µg
  • Vitamin C: 2.52mg

How To Make Blueberry Breakfast Cookies

Headstart any day with these sugar-free blueberry breakfast cookies made with ripe bananas and pecans for your daily dose of fiber and antioxidants.

Preparation: 5 minutes
Cooking: 18 minutes
Cool Time: 5 minutes
Total: 28 minutes

Serves:

Ingredients

  • ¾cupripe bananas,(2 pcs medium), mashed
  • cupsold-fashioned whole rolled oats
  • 1cupany nut butter,preferably almond butter
  • ½cuppecans or walnuts,chopped
  • cuphoney
  • 1tsppure vanilla extract
  • ½tspground cinnamon
  • ¼tspsalt
  • 1cupfresh blueberries,or frozen, do not thaw frozen

Instructions

  1. Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).

  3. Scoop mounds of dough, about ¼ cup each, onto baking sheets; 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.

  4. Bake for about 18 to 21 minutes until lightly browned on the sides.

  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Nutrition

  • Calories: 275.42kcal
  • Fat: 19.55g
  • Saturated Fat: 10.18g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 6.00g
  • Polyunsaturated Fat: 1.88g
  • Carbohydrates: 24.84g
  • Fiber: 2.70g
  • Sugar: 11.14g
  • Protein: 3.10g
  • Cholesterol: 40.67mg
  • Sodium: 51.71mg
  • Calcium: 18.42mg
  • Potassium: 146.85mg
  • Iron: 1.00mg
  • Vitamin A: 130.32µg
  • Vitamin C: 2.52mg
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