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5 from 3 votes

Banana Blueberry Breakfast Cookies (V, GF, Oil-free)

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!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberries, breakfast cookies, coconut flour cookies, portable breakfast, wfpb breakfast cookies, wfpb cookies
Servings: 12 big cookies
Author: Camilla

Equipment

  • 1 standard size muffin tin (12-count)

Ingredients

  • 1/2 cup mashed very ripe banana (about 1 large)
  • 6 tablespoons nondairy milk (e.g., almond milk, oat milk, coconut milk)
  • 1/3 cup smooth almond butter (see notes for options)
  • 1 tablespoon maple syrup (see notes for options)
  • 1.5 teaspoons whole psyllium husks (see notes for using psyllium powder)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats, divided (certified gluten-free, as needed)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder (certified gluten-free, as needed)
  • 1/4 teaspoon salt
  • 3/4 cup fresh blueberries
  • Optional: confectioners' sugar/ powdered sugar for dusting
US Customary - Metric

Instructions

  • Preheat oven to 350F (180C). Line 12 cups of a standard muffin tin with silicone liners or paper liners, or (if you are ok with some oil) grease or spray the 12 with oil or nonstick cooking spray.
  • In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and vanilla.
  • 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.
  • Divide the batter evenly between the prepared cups, smoothing the tops.
  • 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.

Notes

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.
Almond Butter Options: An equal amount of the smooth nut butter or seed butter of your choice can be used in place of the almond butter.
Maple Syrup Options: An equal amount of sweetener of your choice, such as agave nectar, coconut sugar, or brown sugar can be used in place of the maple syrup.
Psyllium Husk Powder: If using psyllium husk powder, use only 1/2 teaspoon (the same weight as whole psyllium husks, smaller volume).

Nutrition

Serving: 1big cookie | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 121mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg