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Delicious and nutritious nutty Blueberry Banana Cookies made grain-free, refined sugar-free and vegan. This simple recipe requires 5 basic ingredients and no flour, butter, eggs, or sugar! Whip them up for a delicious snack or healthier dessert.
This recipe for nutty grain-free blueberry banana cookies was inspired by both my 5-Ingredient Healthy Blueberry Oatmeal Cookies and my 3-Ingredient Nutty Banana Cookies.
I wanted to make a delicious blueberry cookie recipe that was grain-free, vegan, and also plenty nutritious for my fellow clean eating lovers.
And so this easy, wholesome blueberry banana cookie recipe was born!
In addition to being flourless, gluten-free, grain-free, refined sugar-free and vegan, these healthy cookies are also paleo friendly.
Made with ripe mashed banana, unsweetened almond butter, raw nuts (any you like!), a dash of cinnamon, a sprinkle of sea salt, and fresh blueberries, this amazing nutty banana cookie recipe is healthy enough to enjoy for breakfast or snack but delicious enough for dessert.
The texture of these banana blueberry cookies is soft, chewy, and nutty. Kind of like nutty blueberry muffin tops!
Let’s discuss the simple ingredients for these tasty blueberry breakfast cookies.
Ingredients for Blueberry Banana Cookies:
Ripe Bananas: Overripe bananas add natural sweetness and are the only sweetener used in this recipe, keeping the cookies relatively low in sugar and free of added sugar.
For the best results, be sure to use spotty bananas that have a lot of brown spots to ensure they are nice and sweet.
Unsweetened Almond Butter: Creamy almond butter is the glue that holds the cookies together and also adds richness and healthy fats.
If you prefer a different nut butter or seed butter, like peanut butter or cashew butter, feel free to use it instead. Just be sure it is thick and well-stirred.
Raw Nuts: Raw nuts get pulsed in a food processor or finely chopped with a knife to form the bulk of the cookies. The combination of the sticky ingredients with the chopped mixed nuts is what takes the place of flour, eggs and butter, creating a sticky substance.
I use a combination of almonds, pecans, and cashews but any combination of nuts you enjoy will work.
Fresh Blueberries: Juicy blueberries bring a pop of tangy sweet flavor for an unsuspected surprise. If you love fresh fruit, you’ll adore these cookies!
Cinnamon and Sea Salt: Ground cinnamon adds lovely warmth to the cookies. The way banana, blueberries, cinnamon and nuts come together in a lovely flavor concoction is actually pretty blissful! A pinch of sea salt brings out the sweetness of the banana and enhances the flavor.
Recipe Adaptations:
For sweeter cookies, add 1 to 3 tablespoons of brown sugar or coconut sugar. I don’t recommend using pure maple syrup because it will make the mixture too liquidy.Add in up to 1 cup of chocolate chips or white chocolate chips for blueberry chocolate chip cookies!If you love dried fruit, add ⅓ cup to ⅔ cup of raisins, dried cranberries, dried blueberries, or chopped dates. Add 1/2 teaspoon of pure vanilla extract if you have it on hand. If you do oats, you can add 1/2 cup of rolled oats or quick oats.Sunflower seeds or chia seeds are a great additions! Add 1/4 cup to 1/3 cup of either or both.
Now that we’ve covered the wholesome ingredients, let’s bake these tasty banana nut cookies!
How to Make Nutty Blueberry Banana Cookies:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Pulse the nuts in a food processor until they are roughly chopped. There’s no need to grind them up finely as the chunks bring a lovely texture to the cookies.
Mash the bananas in a mixing bowl until creamy. Add in the unsweetened almond butter and mix well until a creamy, sticky substance forms.
Transfer the chopped nuts, cinnamon, and sea salt to the mixing bowl and mix until well-combined.
Gently stir in the fresh blueberries. This mixture will be very sticky, so you won’t want to use your hands to form the cookies. I promise it will set up in the oven even if it looks very gooey. This is normal.
Drop mounds of the cookie dough mixture onto the prepared baking sheet, forming circle shapes. You can make any size cookies you like. I tend to make very large cookies because I’m an animal.
Bake for 15 to 18 minutes at 350 or until the cookies look like they have set up.
For smaller cookies, bake for 10 to 15 minutes, and for larger cookies, bake 15-18 minutes or until the edges are slightly golden brown.
Allow the cookies to cool completely before removing them from the cookie sheet and serving.
Store cookies in an airtight container in the refrigerator for up to 10 days. You can also freeze leftover cookies in a large zip lock bag for up to 3 months.
And that’s it! A healthy cookie recipe made with all clean unprocessed ingredients. These healthy breakfast cookies for those times you’re craving a little something sweet for a snack!
If you like healthy dessert recipes like this, also check out these reader favorites:
More Healthy Desserts:
Almond Flour Chocolate Chip Cookies with Walnuts Zucchini Oatmeal Cookies Almond Butter Oatmeal Cookies Paleo Carrot Cake Cookies 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies Almond Flour Morning Glory Muffins 3-Ingredient Chocolate Banana Cookies Almond Flour Lemon Cake
Enjoy these delicious banana cookies!
Continue to Content
Nutty Blueberry Banana Cookies
Yield: 12 CookiesPrep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
These simple yet flavorful blueberry banana cookies are a lovely healthy snack or dessert that is refined sugar-free, vegan friendly and flourless. Enjoy different variations of this cookie recipe by using various add-ins.
Ingredients
3 ripe bananas (1 ½ cups), mashed½ cup creamy almond butter, well-stirred2 cups mixed raw nuts, roughly chopped1 cup fresh blueberries½ tsp ground cinnamonPinch sea salt
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.Pulse the nuts in a food processor until they are roughly chopped. There’s no need to grind them up finely as the chunks bring a lovely texture to the cookies. Mash the bananas in a mixing bowl until creamy. Add in the unsweetened almond butter and mix well until a creamy, sticky substance forms.Transfer the chopped nuts, cinnamon, and sea salt to the mixing bowl and mix until well-combined. 
Gently stir in the fresh blueberries. This mixture will be very sticky, so you won’t want to use your hands to form the cookies. I promise it will set up in the oven even if it looks very gooey. This is normal. Drop mounds of the cookie dough mixture onto the prepared baking sheet, forming circle shapes. You can make any size cookies you like. I tend to make very large cookies because I’m an animal.Bake for 15 to 18 minutes at 350 or until the cookies look like they have set up. For smaller cookies, bake for 10 to 15 minutes, and for larger cookies, bake 15-18 minutes or until the edges are slightly golden brown. Allow the cookies to cool completely before removing them from the cookie sheet and serving.
Notes
Store cookies in an airtight container in the refrigerator for up to 10 days. You can also freeze leftover cookies in a large zip lock bag for up to 3 months.
Nutrition Information
Yield 12Serving Size 1 Cookie (of 12)
Amount Per ServingCalories 226Total Fat 17gSaturated Fat 2gUnsaturated Fat 7gCholesterol 0mgSodium 86mgCarbohydrates 15gNet Carbohydrates 10gFiber 5gSugar 6gProtein 8g
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