Ingredients
Scale
- 1/2 cup (60 g) whole wheat flour
- 1/2 cup (40 g) quick oats*
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (50 g) coconut palm sugar**
- 2 Tbsp (30 ml) coconut oil, melted
- 1 tsp vanilla extract
- 3/4 cup (105 g) blueberries***
Instructions
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the banana, sugar, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Gently fold in the blueberries.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies don’t spread much, so shape them the way you want them to come out of the oven.
- Bake for 8-10 minutes, until edges begin to turn golden brown.
- Remove the cookies from oven and let cool them for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
Notes
* You can also use old-fashioned oats, but the texture might come out slightly chewier. ** You can also use brown sugar. *** I recommend using fresh blueberries for this recipe, as frozen ones will bleed during mixing and you’ll end up with purple cookies.
- Prep Time: 10 mins
- Cook Time: 8 mins