гэтыя Banana Blueberry Cookies are simple and healthy breakfast cookies made with egg-free and dairy-free wholesome ingredients and ready in under 30 minutes!
Хоць увесь рэцэпт знаходзіцца ніжэй, не прапусціце ўсе мае парады далей, у тым ліку замену інгрэдыентаў, парады па падрыхтоўцы і пакрокавыя здымкі!
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Banana Blueberry Cookies
These Banana Blueberry Cookies are simple and healthy breakfast cookies made with egg-free and dairy-free wholesome ingredients and ready in under 30 minutes!
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порцыя: 10 печыва
калорыі: 197.7 кілакалорый
Інгрэдыенты
- ½ кубак Пюрэ з спелага банана - equivalent 1 large ripe banana (note 1)
- ⅓ кубак Аліўкавы алей з мяккім густам - (заўвага 2)
- 1 чайная лыжка Экстракт ванілі
- ½ кубак Нерафінаваны трысняговы цукар - (заўвага 3)
- 1 ½ кубак Універсальная мука - (заўвага 4)
- ½ чайная лыжка Харчовая сода
- ½ кубак Свежая чарніца - (заўвага 5)
- ¼ кубак арэх-пекан - , chopped (note 6)
інструкцыі
- Разагрэйце духоўку да 180 °C (350 °F). Засцеліце вялікі бляху для выпечкі пергаментнай паперай. Адстаўце ў бок.
- Place the mashed ripe banana in a mixing bowl. Make sure you measure 1/2 cup because not enough of it makes the cookie dry.
- Add light olive oil, vanilla extract, and sugar. Whisk to combine.
- Use a rubber spatula to stir in flour, and baking soda.
- When the dough is consistent and thick, fold in the fresh blueberries, and chopped pecans. Stir gently to incorporate without breaking the blueberries too much.
- Form 8 cookie dough balls of the same size and place them on the baking sheet leaving an inch apart.
- Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. These cookies expand a little in the oven.
- Bake the cookies on the center rack for 16-20 minutes at 350 °F (180 °C) until the sides are nicely golden brown.
- Let them cool down on the rack for 15 minutes before transferring to a cooling rack.
нататкі
Звярніце ўвагу 1: You can use yellow banana, the cookies will simply be less sweet.
Звярніце ўвагу 2: Any low-flavor oil work, or melted plant-based butter. For melted coconut oil, let the cookie dough rest for 10 minutes in the fridge before rolling it into balls. Also, make sure you melt and cool the coconut oil before adding in the cookie dough.
Звярніце ўвагу 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar. You can’t swap for liquid sweeteners like maple syrup.
Звярніце ўвагу 4Для безглютенавай версіі выкарыстоўвайце мой кіраўніцтва па пераходзе на безглютеновую дыету.
Звярніце ўвагу 5: Feel free to use frozen blueberries if preferred.
Заўвага 6: You can skip, or swap pecans for chocolate chips, small seeds, or finely chopped nuts you prefer.
захоўванне: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, and thaw the day before at room temperature.
Харчаванне
Абслугоўванне: 1cookie (recipe makes 8) | калорыі: 197.7кілакалорый | Вугляводы: 28.3g | бялок: 2.3g | тлушч: 9.2g | Насычаных тлушчаў: 1.2g | Поліненасычаныя тлушчы: 1.4g | Монаненасычаныя тлушчы: 6.3g | натрый: 55.5mg | калій: 80.1mg | Валакно: 1.2g | цукар: 12.3g | Вітамін А: 12.6IU | Вітамін C: 1.7mg | кальцый: 5.7mg | жалеза: 1mg | Магній: 10.7mg | Фосфар: 30.5mg | цынку: 0.3mg
Інгрэдыенты і замены
У гэтым абзацы я дам вам усе мае парады па выбары патрэбных інгрэдыентаў. Поўны рэцэпт з указаннем колькасці інгрэдыентаў можна знайсці ўнізе паведамлення!Перайсці да поўнага рэцэпту
You only need a handful of wholesome ingredients to make these delicious cookies. Here’s how to pick and swap them.
- Пюрэ з спелага банана – This adds moisture and natural sweetness to the cookies. Yellow bananas can also be used for a less sweet result.
- Лёгкі аліўкавы алей – This adds moisture and richness. Melted plant-based butter also works. If using melted coconut oil, chill the dough for 10 minutes before rolling. Ensure the coconut oil is melted and cooled before adding.
- Экстракт ванілі — Гэта ўзмацняе агульны смак.
- Нерафінаваны трысняговы цукар – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work. Liquid sweeteners like maple syrup are not suitable.
- Універсальная мука – This provides the structure for the cookies. For a gluten-free version, use my кіраўніцтва па пераходзе на безглютеновую дыету.
- Харчовая сода – This helps the cookies rise and become chewy.
- Свежая чарніца – These add bursts of juicy flavor. Frozen blueberries can also be used.
- арэх-пекан – This adds a nutty crunch. You can skip it or substitute with chocolate chips, small seeds, or other chopped nuts like coconut or walnuts.
How to Make Blueberry Banana Cookies
Let me show you in pictures how to make these cookies.
Combine the mashed banana with the sugar and olive oil in a bowl.
Incorporate the flour and baking soda until just combined.
Very gently incorporate the blueberries to avoid breaking them and form dough balls.
Flatten the dough balls on a baking sheet and bake them for 16-20 minutes at 350 °F (180 °C).
Парады па выпечцы ад Карын
Let me share a few tips for perfect cookies.
- Gentle Blueberry Mixing – Fold in the blueberries gently to avoid breaking them.
- Banana Sweetness – Use riper bananas for sweeter cookies.
- Арэхавыя варыяцыі – Feel free to swap pecans for coconut, walnuts, or chocolate chips.
- Oil Substitution – You can substitute olive oil with melted coconut oil.
- Precise Banana Measurement – Ensure you measure the mashed banana accurately for the right cookie consistency.
- Slight Flattening – Lightly oil your hand and press down the tops of the dough balls.
- Cool on Rack – Let the cookies cool on the baking sheet for 15 minutes before transferring them to a cooling rack.
So delicious this recipe and easy . I made it three times already my family n friends has given it a 5 star . Just want to ask how i can maintain the crispyness of the cookie ? I have tried 3 times to leave them on the cooling rack .. than put them in sealed containers but they become soggy not like after they are freshly baked it feels more like a cookie texture . They still taste perfect but would love a tip how to keep it more like a cookie crispyness .
The reason why these cookies soften with time is the moisture from the banana and their low-sugar content. They content half the amount of sugar you will find in a classic cookie. Sugar melt, and harden the cookies.
Thank you for your reply carine . Good to know ♥️
З задавальненнем!
No salt?
I never add extra salt in my recipes. Feel free to add 1/4 teaspoon if you like.
This is such a great recipe the cookies were amazing and had a great time baking with my niece will surely try more from your list
Гэта так прыемна чуць, дзякуй!
Just made your banana, blueberry, nut cookies. I used Bob’s Red Mill Gluten Free flour. I added 2Tablespoons of baking powder. They are wonderful, tasty, and good for a snack or breakfast on the run.
I am so happy to hear that, thanks for sharing with me.
Would be OK to use applesauce instead of the oil and not use the sugar at all?
Unfortunately, the cookie will not hold it’s shape with so many changes.
I can confirm this works with gluten free all purpose self raising flour 🙂 my daughter LOVED these for breakfast thank you!
I am so thankful that you tried and shared with yes! Thank YOU.
Hi can I use oat flour for these banana blueberries cookies pls
They will be hard like rock and crumbly. I wouldn’t try that.
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