Blueberry Banana Cookies (Print Version)
Chewy snacks packed with oats, mashed bananas, and sweet blueberries. They're healthy, tasty, and perfect for a quick energy boost.
# Ingredients:
→ Base Layer
01 -
Pinch of salt
02 -
1 teaspoon vanilla extract
03 -
½ teaspoon cinnamon, ground
04 -
¼ cup honey or maple syrup
05 -
1 cup oats, rolled
06 -
2 bananas, ripe and mashed
→ Additions
07 -
Optional: ¼ cup chopped nuts (almonds or walnuts)
08 -
½ cup blueberries, fresh
# Steps:
01 -
Get your oven up to 350°F (175°C). Place a piece of parchment paper on a baking tray.
02 -
In a bowl, use a fork to mash the ripe bananas well. Work them until most lumps are gone.
03 -
Toss the oats, sweetener (honey or maple syrup), vanilla, cinnamon, and salt into the mashed bananas. Mix it all until there’s no dry spot left.
04 -
Carefully stir the blueberries into the mixture. Be gentle so they stay whole and don’t make the batter streaky.
05 -
Scoop 2 tablespoons of dough per cookie onto your baking sheet. Lightly flatten them with the back of a spoon and give each a bit of space.
06 -
Pop them into the oven for 12–15 minutes. You’ll know they’re ready when the edges turn a light golden color.
07 -
Let the cookies rest on the tray for 5 minutes, then move them to a cooling rack to finish cooling down.
08 -
Enjoy while warm or after they’ve cooled. Store extras in a container with a lid.
# Helpful Notes:
01 -
Frozen blueberries work best when added frozen; this keeps the dough from getting soggy or stained.
02 -
Throw in some chopped nuts like almonds or walnuts for extra crunch and protein.
03 -
Keep these stored at room temp for 3 days, in the fridge for up to a week, or freeze them for up to 3 months.
04 -
Want a plant-based version? Switch out the honey for maple syrup.
05 -
If things feel too sticky, mix in a bit more oats—about 2 or 3 tablespoons—to make it easier to handle.