Breakfast | Snack
Caramelized Banana and Blueberry Breakfast Cookies
These healthy banana oat cookies are soft, chewy, and naturally sweetened with maple syrup. Made with wholesome ingredients like rolled oats, blueberries, and almond butter, these refined sugar-free cookies are perfect for breakfast!
Equipment
INGREDIENTS
- 1 ripe banana (sliced in half*)
- 1 tbsp coconut oil (for cooking)
- 2 tbsp almond butter
- 1/4 c maple syrup (or honey)
- 1 tsp vanilla extract
- 1 c old fashioned oats
- 1/4 c oat flour
- 1/4 c coconut flakes (unsweetened)
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/3 c fresh blueberries
INSTRUCTIONS
- Preheat oven to 350 F. Line a baking sheet with parchment paper, and set aside.
Caramelize the Banana
- Melt the coconut oil in a skillet over medium heat.
- Add the sliced banana in an even layer, laying them cut-side down. Without moving the bananas, allow them to cook for 2-3 minutes, until the bottom is lightly browned. Flip and cook the second side for about 2 minutes more.
- Transfer the caramelized banana to a medium mixing bowl. Mash with a fork, and allow to cool for a few minutes.
Continue the Batter
- Add the almond butter, maple syrup, and vanilla extract, and mix until combined.
- Next, add the oats, oat flour, coconut flakes, cinnamon, baking soda, and fresh blueberries. Stir everything together until incorporated.
Bake the Cookies
- Scoop the batter onto the baking sheet (about 2 tbsp of batter per cookie), spacing the cookies out as the edges will spread a tiny bit.
- Flatten the tops of the cookies.
- Bake in the oven for about 15 minutes, until the cookies are lightly golden on top.
- Transfer the baking sheet to a cooling rack, and cool completely.
Notes
* I recommend using a firm, ripe banana that is not overripe. Choose a banana with solid yellow skin, if possible, for the best texture.