Banana Blueberry Breakfast Cookies {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 12 big cookies 1x


Jumbo banana-blueberry breakfast cookies, made vegan and gluten-free with oats and coconut flour. Bake in a muffin tin for extra-ease and lots of crispy edges!



  • 1/2 cup mashed, very ripe banana (about 1 large)
  • 6 tablespoons nondairy milk (I used almond milk)
  • 1/4 cup creamy, natural almond butter
  • 1 tablespoon maple syrup
  • 1 tbsp coconut oil
  • 11/2 teaspoons whole pysllium husk
  • 1 teaspoon finely grated lemon zest (or 1 teaspoon vanilla extract)
  • 1 cup rolled oats, divided
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2/3 cup fresh blueberries
  • Optional: confectioners’ sugar, for dusting


  1. Preheat oven to 350F. Grease or spray 12 cups of a standard muffiin tin
  2. In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and lemon zest. Let stand (to thicken) for 5 minutes.
  3. Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt. Add the banana mixture, stirring until just blended. Gently stir in blueberries.
  4. Divide batter evenly between prepared cups, smoothing tops.
  5. Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners’ sugar.


Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.

  • Category: breakfast, snack


  • Serving Size: 1 big cookie
  • Calories: 101
  • Sugar: 4.2 g
  • Sodium: 108 mg
  • Fat: 4.5 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 12.2 g
  • Fiber: 1.9 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg
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