mga ito 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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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
Mga Calorie: 197.7 kcal
Ingredients
- ½ tasa Dinurog na Hinog na Saging - katumbas ng 1 malaking hinog na saging (tala 1)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
- 1 kutsarita Vanilla Extract
- ½ tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 4)
- ½ kutsarita Baking soda
- ½ tasa Mga sariwang Blueberry - (tala 5)
- ¼ tasa pekan - , chopped (note 6)
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang malaking baking sheet. Itabi.
- Ilagay ang dinurog na hinog na saging sa isang mangkok. Siguraduhing sukatin ang 1/2 tasa dahil kung hindi sapat ay matutuyo ang cookie.
- 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.
- Ihurno ang mga cookies sa gitnang rack sa loob ng 16-20 minuto sa 350 °F (180 °C) hanggang sa maging golden brown ang mga gilid.
- Hayaang lumamig ang mga ito sa rack nang 15 minuto bago ilipat sa cooling rack.
Mga Tala
Tandaan 1Maaari kang gumamit ng dilaw na saging, ang mga cookies ay magiging hindi gaanong matamis.
Tandaan 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.
Tandaan 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar. You can’t swap for liquid sweeteners like maple syrup.
Tandaan 4Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
Tandaan 5: Feel free to use frozen blueberries if preferred.
Tandaan 6: You can skip, or swap pecans for chocolate chips, small seeds, or finely chopped nuts you prefer.
Imbakan: 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.
Pagkain
Paglilingkod: 1cookie (ang recipe ay nakakagawa ng 8) | Mga Calorie: 197.7kcal | Carbohydrates: 28.3g | Protina: 2.3g | Taba: 9.2g | Saturated fat: 1.2g | Polyunsaturated Fat: 1.4g | Monounsaturated na taba: 6.3g | Sosa: 55.5mg | Potassium: 80.1mg | Hibla: 1.2g | Asukal: 12.3g | Vitamin A: 12.6IU | Bitamina C: 1.7mg | Calcium: 5.7mg | Iron: 1mg | magnesiyo: 10.7mg | Posporus: 30.5mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a handful of wholesome ingredients to make these delicious cookies. Here’s how to pick and swap them.
- Dinurog na Hinog na Saging – This adds moisture and natural sweetness to the cookies. Yellow bananas can also be used for a less sweet result.
- Banayad na Langis ng Oliba – 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 – Pinahuhusay nito ang pangkalahatang lasa.
- Hindi Pinong 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.
- Flour ng Lahat-Lyong – This provides the structure for the cookies. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Baking soda – This helps the cookies rise and become chewy.
- Mga sariwang Blueberry – These add bursts of juicy flavor. Frozen blueberries can also be used.
- pekan – 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).
Mga Tip sa Pagbe-bake ni Carine
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.
- Mga Variation ng Nut – Feel free to swap pecans for coconut, walnuts, or chocolate chips.
- Oil Substitution – You can substitute olive oil with melted coconut oil.
- Tumpak na Pagsukat ng Saging – Ensure you measure the mashed banana accurately for the right cookie consistency.
- Bahagyang Pagpapatag – 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 ♥️
Ikinagagalak ko!
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
Ang sarap pakinggan, salamat!
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.
Nagustuhan ito ng pamilya ko!
Salamat sa iyo kaya magkano!
Salamat!