breakfast cookie

These flavorful, soft cookies are full of bananas, blueberries, nuts, and oatmeal–perfect for a quick breakfast as you dash out the door.

Banana Blueberry Breakfast Cookies

butter (softened)

brown sugar (lightly packed)

banana (about 2 average bananas)

all-purpose flour

baking soda

nutmeg

salt

walnuts (or pecans)

cinnamon chips *

coconut

blueberries

quick rolled oats

Heat oven to 375. Line two baking sheets with parchment paper and set aside.

In a large bowl, beat the butter and brown sugar well.

Add mashed banana and egg. Beat well.

Stir in flour, baking soda, nutmeg, and salt

Add walnuts, cinnamon chips, coconut, and blueberries. Stir just until blended.

Add oats and stir until incorporated. The dough will be very soft.

Scoop in rounded tablespoons about 1 inch apart on prepared baking sheets.

Bake 11-12 minutes. Move to cooling rack.

I used fresh blueberries. 
Other than loosing a little blueberry juice on cookie sheets- which were covered w parchment paper- worked fine

If you’re looking for a cozy, nourishing breakfast to ease you into the season, these Blueberry Zucchini Breakfast Cookies are it! Soft, hearty, and full of oats, seeds, and juicy blueberries, they’re perfect for busy mornings or slow coffee breaks. They freeze beautifully, so make a double batch and thank yourself later!

Blueberry Zucchini Breakfast Cookies

banana (the riper the better!)

tahini (or nut butter of choice, the runnier the better!)

maple syrup (optional)

vanilla

olive oil

whole wheat flour*

tsp baking powder

oats

pumpkin seeds

sunflower seeds

pecans (chopped)

hemp seeds

tbsp ground flax

cinnamon

zucchini

blueberries*

Preheat oven to 375d.

Place parchment down onto the cookie sheet.

Mash banana in a large bowl until smooth.

Add egg, maple syrup, tahini, vanilla and olive oil. Whisk vigorously to combine.

Add in flour, baking powder, oats, cinnamon and salt. Lightly mix to combine. It’s ok to still see flour at this point.

Add in seeds and pecans. Stir again.

Add in zucchini until well incorporated.

Finally, gently fold in blueberries. Don't over-mix or the berries will bruise.

Use an ice cream scoop to measure out cookies. Lightly flatten the top of the cookies with a damp hand. The cookies don't spread much, so don't worry about spacing.

Bake for 17-22 minutes or until golden brown and dry to the touch.

Transfer to a wire rack to cool for 15-30 minutes before devouring.

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Banana Blueberry Breakfast Cookies

Blueberry Zucchini Breakfast Cookie...

Top 2 breakfast cookie recipes from across the web

The most viewed breakfast cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Blueberry Breakfast Cookies

Blueberry Zucchini Breakfast Cookie...

The most viewed breakfast cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine