Banana Blueberry Cookies

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www.theconsciousplantkitchen.com

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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 197.7kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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