Vegan Banana Blueberry cookies | How to make Blueberry Banana Cookies | Recipe to make vegan cookies for breakfast with step by step instructions
For breakfast, make these Vegan Banana Blueberry Cookies that are simple to make, egg-free, dairy-free, made with wholesome ingredients, ready under 30 minutes and turn out delicious.
In addition to that, these cookies are super chewy, hearty and thick.
All that you need for breakfast is a cup of Indian masala tea . Similarly, 5 ingredient Vegan cookies is a must try recipe that is breakfast-worthy.
Blueberries are our favourite so you will find recipes of Air fryer Vegan blueberry muffins , Eggless blueberry muffins and Eggless lemon blueberry cake on the blog.
You may try my other cookies/biscuits recipes like –
Whole Wheat Mawa Jaggery Cookies
and Multigrain Savory crackers
Recipe Card 🔽
Vegan Banana Blueberry cookies
Ingredients
- ½ cup Mashed Ripe Banana
- ⅓ cup Oil flavour less
- 1 teaspoon Vanilla Essence
- ½ cup Organic Brown Sugar
- 1 ½ cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ tsp Baking powder
- ½ cup Fresh Blueberries
- ¼ cup Walnuts chopped
Instructions
- Preheat the oven to 180 °C for 5 minutes. Line a baking tray with parchment paper. Set aside. After that, roll the walnuts and blueberries in flour
- To make the cookie dough, place the mashed ripe banana in a mixing bowl.
- Ro this, add oil, vanilla essence and sugar. Whisk to combine. Next, stir in flour and baking soda.
- Once the thick dough is formed, fold in the blueberries, chopped walnuts (coated in flour so that they don't sink in the batter while baking).
- Stir gently with a rubber spatula so that blueberries wont loose their shape.
- Take equal amount of dough to form a cookie and place them approx an inch apart on the baking tray. These cookies will expand in the oven.
- Before baking, press down the top of each cookie dough to form flatter cookie with lightly oiled fingers.
- Place some more blueberries on top (completely optional).
- Bake the cookies for 15-20 minutes at 180 °C until the sides are nicely golden brown and the toothpick inserted in the center comes out clean.
- Let cookies cool down for 15 minutes. Enjoy with tea or coffee.
Storage
- If any leftovers, store these cookies in an airtight container in the fridge for a week.
- Or you can freeze it in a sealed box for up to 30 days. Make sure to thaw them before using at room temperature.
Notes
Step by step instructions and pictorial presentation to make Vegan Banana Blueberry cookies
Preheat the oven to 180 °C for 5 minutes. Line a baking tray with parchment paper. Set aside. After that, roll the walnuts and blueberries in flour
To make the cookie dough, place the mashed ripe banana in a mixing bowl.
To this, add oil, vanilla essence and sugar. Whisk to combine. Next, stir in flour and baking soda.
Once the thick dough is formed, fold in the blueberries, chopped walnuts (coated in flour so that they don’t sink in the batter while baking).
Stir gently with a rubber spatula so that blueberries wont loose their shape.
Take equal amount of dough to form a cookie and place them approx an inch apart on the baking tray. These cookies will expand in the oven.
Before baking, press down the top of each cookie dough to form flatter cookie with lightly oiled fingers.
Place some more blueberries on top (completely optional). Bake the cookies for 15-20 minutes at 180 °C until the sides are nicely golden brown and the toothpick inserted in the center comes out clean.
Let cookies cool down for 15 minutes. Enjoy with tea or coffee.
How to store vegan banana Blueberry cookies
If any leftovers, store these cookies in an airtight container in the fridge for a week.
Or you can freeze it in a sealed box for up to 30 days. Make sure to thaw them before using at room temperature.
Top tips
1. Choose ripe bananas to make these cookies.
2. Make sure to use exact amount of mashed bananas which provides moisture to cookies which otherwise when not enough used makes the cookie dry.
3. If using plant based melted butter or coconut oil (make sure to cool it), place the cookie dough in the fridge for atleast 10 minutes before baking.
4. Frozen blueberries also works well in this recipe.
5. You may replace brown sugar with demerara sugar or coconut sugar. I wouldn’t advice to use liquid sweeteners like maple syrup here in this recipe.
Recipe adapted from here.
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Happy Cooking
Regards❤️
Lata
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