Hearty breakfast cookies made with oats, almond butter, and blueberries. Sugar-free and naturally sweetened with banana and applesauce.
Happy Easter! I hope you’re celebrating with a basket full of favorites.
Spring always feels like a celebration to me—my sister and I have birthdays close together in April, with Easter often landing between them.
Can I share a little secret? Tomorrow is my birthday. The big 3-0.
It may be just a number in the grand scheme, but hitting thirty feels meaningful. For my first meal of this new decade I want something fun: cookies for breakfast.
These hearty Blueberry Banana Breakfast Cookies are an ideal way to start the day. They use just a few wholesome ingredients, are oil-free, gluten-free, and have no added sugar—sweetened naturally with ripe banana and unsweetened applesauce.
Turning Thirty
Thirty once felt like a distant milestone I might never reach. In high school I daydreamed about it while watching 13 Going on 30. In art school I wondered where life was heading. Later, in my first office job, I imagined different paths.
Like many people, I had a list of things I hoped to achieve by this age. Now that my thirtieth is here, I’m reminded that it’s okay not to have everything figured out. I still stumble over small adulting details—finding the perfect lipstick shade, mastering earnest small talk, or sticking to a strict grocery budget—but I can bake a mean cookie.
Why Cookies Over Cake
For me, birthday breakfast cookies might even trump cake. I might just stick a candle in one tomorrow—tempting, right?
These cookies started as an attempt at muffins, but the batter begged to be cookies instead. Sometimes the best results come from abandoning a rigid plan and going with what works.
Creamy almond butter replaces oil here, and ripe banana plus unsweetened applesauce provide natural sweetness, so there’s no added sugar. The ingredient list is short and the flavor is bright with blueberry and banana notes.
How to Serve
These Blueberry Banana Breakfast Cookies are excellent with a warm cup of coffee or tea in the morning, but they also travel well as a grab-and-go snack. They’re dense and portable, so they hold up during commutes or packed lunches.
Bake a batch on Sunday and enjoy them through the week for quick breakfasts or mid-afternoon fuel. My favorite way to eat one is smeared with a little extra almond butter and served with fresh fruit on the side.
Ingredients
- 2 ripe bananas, smashed
- 2/3 cup unsweetened applesauce
- 1/3 cup creamy roasted almond butter
- 1 1/2 cups gluten-free old-fashioned rolled oats
- Dash of cinnamon
- 1/2 cup dried blueberries
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, combine the smashed bananas, applesauce, and creamy almond butter. Stir with a fork until well combined.
- Add the oats and a dash of cinnamon, then mix until incorporated.
- Fold in the dried blueberries, stirring until just combined.
- Scoop the batter into roughly 2-tablespoon portions on the prepared sheets. Flatten each scoop with your hands to form large cookies (about six cookies per sheet, for roughly 12 cookies total).
- Optionally sprinkle additional dried blueberries on top, then bake for 22–25 minutes, until the bottoms and edges are golden brown.
- Allow cookies to cool before serving. Store leftovers in the refrigerator for up to a week or freeze for longer storage.
Notes & Serving Ideas
- These cookies are oil-free, gluten-free, sugar-free, and vegan.
- They make a great meal-prep item—bake once and enjoy quick breakfasts or snacks all week.
- Try warming a cookie briefly before spreading almond butter on top for a comforting morning treat.
I Want to Hear From You
If you make these Blueberry Banana Breakfast Cookies, please leave a comment and rating. Your feedback helps me create more recipes you’ll love. Tag @flora_and_vino on Instagram and use #floraandvino to share your photos.
XO Lauren
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