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!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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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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Servings: 10 cookies
Calories: 197.7 kcal
Ingredients
- ½ cup Mashed Ripe Banana - equivalent 1 large ripe banana (note 1)
- ⅓ cup Light Olive Oil - (note 2)
- 1 teaspoon Vanilla Extract
- ½ cup Unrefined Cane Sugar - (note 3)
- 1 ½ cup All-Purpose Flour - (note 4)
- ½ teaspoon Baking Soda
- ½ cup Fresh Blueberries - (note 5)
- ¼ cup Pecan - , chopped (note 6)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
- 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.
Notes
Note 1: You can use yellow banana, the cookies will simply be less sweet.
Note 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.
Note 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar. You can’t swap for liquid sweeteners like maple syrup.
Note 4: I am not sure if all-purpose gluten-free flour works in this recipe, I haven’t tried it yet.
Note 5: Feel free to use frozen blueberries if preferred.
Note 6: You can skip, or swap pecans for chocolate chips, small seeds, or finely chopped nuts you prefer.
Storage: 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.
Nutrition
Serving: 1cookie (recipe makes 8) | Calories: 197.7kcal | Carbohydrates: 28.3g | Protein: 2.3g | Fat: 9.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.3g | Sodium: 55.5mg | Potassium: 80.1mg | Fiber: 1.2g | Sugar: 12.3g | Vitamin A: 12.6IU | Vitamin C: 1.7mg | Calcium: 5.7mg | Iron: 1mg | Magnesium: 10.7mg | Phosphorus: 30.5mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a handful of wholesome ingredients to make these delicious cookies. Here’s how to pick and swap them.
- Mashed Ripe Banana – This adds moisture and natural sweetness to the cookies. Yellow bananas can also be used for a less sweet result.
- Light Olive Oil – 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.
- Vanilla Extract – This enhances the overall flavor.
- Unrefined Cane Sugar – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work. Liquid sweeteners like maple syrup are not suitable.
- All-Purpose Flour – This provides the structure for the cookies.
- Baking Soda – This helps the cookies rise and become chewy.
- Fresh Blueberries – These add bursts of juicy flavor. Frozen blueberries can also be used.
- Pecan – 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).
Carine’s Baking Tips
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.
- Nut Variations – 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.
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