Ingredients:

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup whole wheat flour (or almond flour for gluten-free)

1/2 cup unsweetened applesauce

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh or frozen blueberries

1/4 cup chopped nuts (such as walnuts or almonds, optional)

2 tablespoons honey or maple syrup (optional, for sweetness)

1 tablespoon chia seeds or flax seeds (optional, for extra nutrients)

Instructions:

Preheat the oven

to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Mash the bananas

: In a large bowl, mash the ripe bananas with a fork until smooth and creamy.

Add wet ingredients:

To the mashed bananas, add the applesauce, vanilla extract, and honey (if using). Stir until everything is well combined.

Mix dry ingredients:

In another bowl, combine the oats, whole wheat flour, cinnamon, nutmeg (if using), baking soda, and salt.

Combine wet and dry:

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Fold in the blueberries and nuts:

Gently fold in the blueberries, and if you’re using nuts or seeds, add them in as well.

Scoop out dough:

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each one slightly with the back of the spoon to form a cookie shape.

Bake:

Bake for 12-15 minutes or until the edges of the cookies are lightly golden. The cookies should be firm but soft in the middle.

Cool:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

These cookies are perfect for a grab-and-go breakfast or a healthy snack. You can store them in an airtight container for up to a week or freeze them for longer storage.

Storage for Banana Blueberry Breakfast Cookies:

Room Temperature: Store these cookies in an airtight container at room temperature for up to 4-5 days. Keep them in a cool, dry place.

Refrigerator: For longer freshness, you can refrigerate the cookies for up to 1 week in an airtight container.

Freezer: To extend their shelf life, freeze the cookies for up to 3 months. Place them in a single layer on a baking sheet, freeze for 1-2 hours, then transfer them to a freezer-safe bag or container. When ready to enjoy, just pop them in the microwave or let them thaw at room temperature.

Nutrition Information (per cookie):

Note: The nutritional values are estimated and may vary depending on ingredients used and portion size.

Calories: 90-120 kcal per cookie

Protein: 2-3 g

Carbohydrates: 18-20 g

Fiber: 3-4 g

Sugar: 6-8 g (natural sugars from banana and blueberries)

Fat: 2-3 g

Saturated Fat: 0-1 g (depending on any added nuts)

Cholesterol: 0 mg (if using plant-based ingredients)

Sodium: 50-70 mg

Vitamin A: 1-2% of Daily Value

Vitamin C: 5-6% of Daily Value

Calcium: 2-3% of Daily Value

Iron: 4-5% of Daily Value

These cookies are a great source of fiber, healthy fats (if you add nuts or seeds), and the natural sweetness of fruit. They’re a good option for a balanced, nutritious breakfast or snack.