Blueberry Banana Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
Two ripe bananas, smashed into a smooth texture
02 -
One cup of oats (rolled kind)
03 -
A quarter cup of maple syrup or honey
04 -
One teaspoon of pure vanilla
05 -
Half a teaspoon of cinnamon powder
06 -
Just a pinch of salt
→ Mix-Ins
07 -
Half a cup of fresh blueberries
08 -
Optional: Add a quarter cup of chopped nuts (try almonds or walnuts)
# Instructions:
01 -
Heat up your oven to 350°F (around 175°C). Cover a baking sheet with parchment paper to avoid sticking.
02 -
In a medium-sized bowl, mash the bananas with a fork till they’re mostly smooth with very few chunks left.
03 -
Mix in the oats, maple syrup or honey, cinnamon, vanilla, and salt into the banana mash. Stir it all together till it’s nicely mixed.
04 -
Gently stir in the blueberries. Try not to squish them so they don’t bleed or make the mix too purple.
05 -
Use a cookie scoop or a big spoon to place about 2 tablespoons of dough per cookie onto the lined baking sheet. Gently flatten them into cookie shapes with the back of the spoon, leaving a little space between each one.
06 -
Put the cookies in the hot oven and bake for 12 to 15 minutes. Take them out when they look set and lightly browned at the edges.
07 -
Give the cookies 5 minutes to cool right on the baking sheet, then move them to a wire rack to cool off all the way.
08 -
They taste great warm or after cooling. Put leftovers in a sealed container to keep fresh.
# Notes:
01 -
If you’re using frozen blueberries, mix them in while still frozen to stop color from running and making dough soggy.
02 -
Want extra crunch? Throw in some chopped nuts like walnuts or almonds.
03 -
Cookies will stay good in an airtight container for up to 3 days at room temp, a week in the fridge, or three months if frozen.
04 -
To make this recipe vegan, pick maple syrup as your sweetener instead of honey.
05 -
If your dough feels too sticky, add 2 to 3 extra tablespoons of oats to fix the texture.