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.
Find it online: https://yumfamilyrecipes.com/vegan-blueberry-breakfast-cookies/
