Why You’ll Love Vegan Blueberry Breakfast Cookies Recipe
These vegan blueberry breakfast cookies are the epitome of wholesome indulgence. With just four simple ingredients—oats, bananas, peanut butter, and blueberries—they come together effortlessly and bake in just 12 minutes. Naturally vegan and gluten-free, they offer a delightful balance of chewiness and fruitiness, making them a perfect choice for a quick breakfast or a healthy snack. Whether you’re rushing out the door or enjoying a leisurely morning, these cookies provide a nourishing start to your day.
Ingredients
2 cups rolled oats (use gluten-free oats if needed)
2 large bananas, mashed
1/2 cup peanut butter (or any smooth nut or seed butter)
1/4 cup blueberries (fresh or frozen)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
-
Combine the ingredients: In a large mixing bowl, mix the mashed bananas, peanut butter, and oats until well combined.
-
Fold in the blueberries: Gently stir in the blueberries, being careful not to crush them.
-
Shape the cookies: Scoop out spoonfuls of the mixture and form them into 12 balls. Place them on the prepared baking sheet and flatten each ball into a cookie shape.
-
Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the edges are golden brown.
-
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 12 cookies
Prep time: 1 minute
Cook time: 12 minutes
Total time: 13 minutes
Variations
-
Sweetness adjustment: If you prefer sweeter cookies, add 1–2 tablespoons of maple syrup or honey to the mixture.
-
Nut-free option: Substitute peanut butter with sunflower seed butter or tahini to make the cookies nut-free.
-
Flavor enhancements: Add a pinch of salt, a splash of vanilla extract, or a large egg for added flavor and texture.
Storage/Reheating
-
Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
-
Refrigeration: For longer freshness, keep them in the refrigerator for up to 1 week.
-
Freezing: Place the cookies in a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the microwave for 20–30 seconds.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly softer. Avoid using steel-cut oats, as they will not yield the desired texture.
Are these cookies gluten-free?
Yes, when using certified gluten-free oats, these cookies are entirely gluten-free.
Can I use frozen blueberries?
Absolutely. If using frozen blueberries, do not thaw them before adding to the mixture to prevent excess moisture.
How do I prevent the blueberries from sinking to the bottom?
Gently fold the blueberries into the mixture to evenly distribute them, and avoid overmixing, which can cause them to sink.
Can I add other fruits to the cookies?
Yes, you can experiment with other fruits like raspberries or strawberries. Just ensure they are chopped into small pieces to maintain the cookie’s structure.
How do I make these cookies sweeter?
Add 1–2 tablespoons of maple syrup or honey to the mixture to increase sweetness without compromising the texture.
Can I make these cookies without bananas?
Bananas provide natural sweetness and moisture. If you prefer not to use them, you can substitute with unsweetened applesauce, though the flavor and texture may vary.
Do I need to chill the dough before baking?
Chilling the dough is optional. If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking.
Can I use crunchy peanut butter instead of smooth?
Smooth peanut butter is recommended for a consistent texture. If using crunchy, the cookies will have added texture but may spread differently during baking.
Are these cookies suitable for meal prep?
Yes, these cookies are excellent for meal prep. They store well and make for a convenient, grab-and-go breakfast or snack.
Conclusion
These vegan blueberry breakfast cookies are a delightful fusion of simplicity and flavor. With minimal ingredients and effort, you can enjoy a wholesome treat that’s perfect for any time of day. Whether you’re looking for a quick breakfast, a post-workout snack, or a healthy dessert, these cookies fit the bill. Their versatility and ease of preparation make them a staple in any kitchen. Enjoy the burst of blueberry goodness in every bite!
Vegan Blueberry Breakfast Cookies
These Vegan Blueberry Breakfast Cookies are a wholesome, naturally sweetened treat made with just four simple ingredients: oats, bananas, peanut butter, and blueberries. Perfect for a quick breakfast or snack, they’re gluten-free, egg-free, and ready in under 15 minutes.
- Prep Time: 1 minute
- Cook Time: 12 minutes
- Total Time: 13 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups rolled oats (use gluten-free if needed)
- 2 large overripe bananas, mashed
- ½ cup smooth peanut butter (or any nut/seed butter)
- ¼ cup fresh or frozen blueberries
- Optional: pinch of salt, vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, peanut butter, and oats until well mixed.
- Gently fold in the blueberries, being careful not to crush them.
- Scoop the dough into 12 portions and shape each into a cookie on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Adjust sweetness by adding 1–2 tablespoons of maple syrup if desired.
- Use fresh blueberries for the best flavor; if using frozen, thaw and pat dry to prevent excess moisture.
