Author: Paleo Running Momma  | Published by: Paleo Running

Healthy Banana Blueberry Breakfast Cookies

Ah, breakfast! They say it’s the most important meal of the day, and what better way to kick it off than with something delicious, nutritious, and oh-so-convenient?

These banana blueberry breakfast cookies are perfectly chewy and irresistible with just the right amount of sweetness! Perfect to go with breakfast or as an afternoon snack. They’re gluten free, grain free, vegan and Paleo friendly.

These banana blueberry breakfast cookies come together fast and you won’t waste any time eating them either!

So, what in the world differentiates “breakfast cookies” from other cookies? So glad you asked.

I guess opinions might be individual on this issue, but I’ll explain my reasoning in calling these breakfast cookies.

First, they start with a banana and almond butter, which in my book just screams out “start your day”, possibly because of all my early pre-breakfasts involving both of those ingredients.

Second, we have just a touch of maple syrup to sweeten things up a bit, along with a blend of almond flour and flaxseed.

Are you getting breakfast vibes yet? The juicy and sweet blueberries top of this perfectly soft and chewy cookie, that also happens to be paleo AND vegan, grain free and dairy free. I hope you’re with me (and preheating your oven as we speak.)

Healthy Banana Blueberry Breakfast Cookies

  • Prep Time10 min
  • Cook Time12 min
  • Total Time22 min
  • Yield16 Cookies


    • 1 med/large banana overripe, mashed well
    • 1/2 cup smooth almond butter
    • 3 tbsp pure maple syrup
    • 2 tbsp coconut oil solid but soft
    • 1 tsp pure vanilla extract
    • 1 1/4 cups blanched almond flour
    • 1/3 cup ground flaxseed
    • 1/2 tsp baking soda
    • 1/8 tsp fine grain sea salt
    • 1/2 cup blueberries fresh*



    Preheat your oven to 350 degrees and line 1 or 2 large baking sheets with parchment paper.
    Whisk or use an electric hand mixer (recommended) to combine the mashed banana, almond butter, maple syrup, coconut oil and vanilla until smooth.
    In a separate bowl, combine the almond flour, flaxseed, baking soda and salt, then add this mixture to the wet ingredients until a sticky dough forms.
    Stir the blueberries in, then chill in the refrigerator for about 10 minutes. The dough should be sticky but scoopable.
    Using a medium cookie scoop, scoop16 cookies on to the prepared baking sheets and gently press each one down just a bit in the center.
    Bake in the preheated oven for 10-12 minutes until set, remove from oven, wait 2 minutes, then transfer carefully to cooling racks to cool completely. Store leftovers loosely covered at room temperature to maintain the texture. Enjoy!


    *Frozen berries won’t work for this recipe

    • Store these cookies in an airtight container to maintain their freshness.
    • Feel free to get creative! Swap out nuts or add other dried fruits as per your liking.