Good news. You can have cookies for breakfast! Well, not any cookie. These clean eating banana blueberry cookies can be on your breakfast list because they're gluten free and dairy free and contain no eggs or refined sugar. But, that doesn't mean they're free from great taste. There's the natural sweetness from the banana and blueberries, and walnuts add a nice crunch and some added protein.
This recipe came from my love of my two ingredient banana cookies. I eat them all the time. They're great before a workout and I carry them to the gym with me afterwards for a quick energy boost.
Because I eat them all the time, I wanted to try something new. And seeing as summer fruits are so fabulous right now, I thought why not throw in some fresh blueberries. They almost look like chocolate chips, but these are just a wee bit healthier.
When the blueberries melt in the oven they bring in a nice added sweetness and even get a little syrupy. I love the play of the blueberries with the bananas and oats.
These are best stored in the fridge, and then heat them in a toaster oven for just a few minutes to warm them up before eating, and you won't know whether to eat these for breakfast or dessert.
Clean Eating Banana Blueberry Cookies
Makes About 15 Breakfast Cookies
- 2 ripe bananas
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoon ground flaxseed
- 1/4 cup chopped walnuts
- 1-1/2 cups of gluten free oats
- 3 tablespoons coconut oil, melted
- 1 cup of fresh blueberries
- Preheat oven to 350.
- Peel and mash the bananas in a large bowl. Add the vanilla, cinnamon, flax, and walnuts and stir. Combine the oats and oil, and then gently fold in the blueberries.
- Place a silpat or parchment paper on a baking sheet and scoop about a 1/4 cup of batter down for each cookie. Gently press down to flatten slightly. Place in oven and cook for about 15-20 minutes or until golden brown. Cool on a wire rack and then put in tupperware container in the fridge for up to a week. Heat before serving.