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Blueberry Breakfast Cookies

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These healthy blueberry breakfast cookies will be your new favorite breakfast recipe.

They're high in fiber with healthy fats and no refined sugar - but they taste delicious and are a fun way to start the day!

A hand holding one breakfast cookie next to a plate of cookies.
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These delicious blueberry oatmeal breakfast cookies are one of our family favorites. They're great for an on-the-go breakfast and save well in the fridge or freezer.

The healthy ingredients come together to make a delicious cookie that's a perfect breakfast for busy mornings.

Ingredients

Here's what you'll need to make these healthy breakfast cookies.

Bananas, oats, almond butter, flax seeds, salt, baking soda, baking powder, maple syrup, vanilla, and blueberries.
  • Bananas
  • Almond Butter
  • Maple Syrup 
  • Vanilla Extract
  • Old Fashioned Rolled Oats*
  • Ground Flax Seeds
  • Baking Powder
  • Baking Soda
  • Sea Salt
  • Fresh or Frozen Blueberries

*Make sure to use certified gluten-free oats if you want this recipe to be gluten free.

See the recipe card for quantities.

Instructions

Preheat oven to 350. 

Place the bananas in a large mixing bowl and mash them with a fork till they are fully broken down. 

Mashed bananas in a glass bowl.

Stir the almond butter, maple syrup, and vanilla into the banana mixture. Mix till combined.

Wet ingredients mixed together in a glass bowl.

Add the oats, flax seeds, baking powder, baking soda, and sea salt to the bowl. Stir till combined. 

Dry and wet ingredients mixed together in a glass bowl.

Add the blueberries and stir just until they are incorporated. 

Blueberry breakfast cookie batter in a glass bowl.

If the cookie dough is too sticky to handle, chill in the fridge for 10 minutes. 

Use a cookie scoop or large spoon to make 12 equal sized balls. Place them on a parchment-lined baking sheet. Press the dough down gently to flatten. 

Cookie batter scooped onto a parchment lined baking sheet.

Bake for 18 to 20 minutes or until golden brown. 

The blueberry cookies after coming out of the oven.

Allow cookies to rest on the baking sheet for 5 minutes then use a spatula to transfer to a cooling rack.

The blueberry cookies resting on a wire rack.

More Tasty Breakfast Recipes

Check out all of our Healthy Breakfast Recipes or try some of these favorites.

Substitutions & Variations

Need to make some changes to this recipe? Here are some optional swaps.

  • Sweetener - the maple syrup can be substituted for another sweetener of your choice, including agave syrup, honey, or coconut sugar.
  • Oats - you can swap half the oats for almond flour or oat flour.
  • Nut Butter - the almond butter can be swapped for peanut butter or a nut butter of your choice. Use an equal amount.
  • Berries - you can swap the blueberries for raspberries, strawberries, or any other berry of your choice. Make sure to cut them into small pieces!
  • Optional Add-ins - you can replace half or all of the blueberries with dark chocolate chips, sunflower seeds, or coconut flakes. You can also swap the flax for chia seeds.
Blueberry breakfast cookies on a small green plate.

Storage

Cookies can be stored at room temperature for up to 4 days or in the refrigerator for a week. They can be frozen in an airtight container for up to 6 months.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Ingredient Tips - Make sure to check the expiration date on your baking soda and baking powder. If they're too old they lose their potency.

Specialty Ingredients - You can use frozen or fresh blueberries for this recipe. I like to use smaller wild blueberries (it makes the dough hold together better and ensures every bite has blueberries).

Recommended Tools - I recommend using parchment paper that's the same size as your baking sheets - this is the ready-to-use parchment paper I like and here are the sheet pans I like.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: Makes 16 cookies (8 servings)

Blueberry Breakfast Cookies

A small green plate full of blueberry breakfast cookies.

These blueberry breakfast cookies are a delicious healthy breakfast recipe high in fiber and with no refined sugar.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 very ripe bananas
  • ¼ cup almond butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 2 tablespoons ground flax seeds
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups fresh or frozen blueberries

Instructions

  1. Preheat oven to 350. 
  2. Place the bananas in a large mixing bowl and mash them with a fork till they are fully broken down. 
  3. Stir the almond butter, maple syrup, and vanilla into the banana mixture. Mix till combined.
  4. Add the oats, flax seeds, baking powder, baking soda, and sea salt to the bowl. Stir till combined. 
  5. Add the blueberries and stir just until they are incorporated. 
  6. If the dough is too sticky to handle, chill in the fridge for 10 minutes. 
  7. Use a cookie scoop or large spoon to make 12 equal-sized balls. Place them on a parchment-lined baking sheet. Press the dough down gently to flatten. 
  8. Bake for 18 to 20 minutes or until golden brown. 
  9. Allow cookies to rest on the baking sheet for 5 minutes then use a spatula to transfer them to a cooling rack.
  10. Cookies can be stored at room temperature for up to 4 days or in the refrigerator for a week. They can be frozen in an airtight container for up to 6 months.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 245mgCarbohydrates: 29gFiber: 5gSugar: 10gProtein: 5g

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