Banana Blueberry Oatmeal Cookies


I’m back.  I really wanted to start posting here more for the new year, but between preparing to move and losing my cat, I didn’t really have time.  So much has happened in the last few months, it’s been insane!  I moved from Los Angeles to Denver a month ago, and I’ve started working from home – which gets my cooking and baking juices flowing, I guess, because I can’t stop creating.  I’ve got a handful of recipes I’ve been working on, and I do plan on posting a little more often.

So, blueberry cookies.  Berries were on sale at my local Sprouts when I went this week, and I couldn’t resist buying up a few packages.  I’d also been staring a mostly full container of oatmeal and several very ripe bananas in the eyes, and I got the itch to bake.  I’ve been working on perfecting my banana bread muffin recipe, but wanted something a little more… cookie.  That’s how we got to this little creation.


  • 1 mashed banana
  • 2 tablespoons coconut oil, melted to liquid form
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 “egg” (whichever vegan egg substitute is your favorite)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional; replace with additional vanilla extract if necessary)
  • zest of 1 lemon
  • 1 1/2 cup whole wheat pastry flour (non-pastry flour is fine, too, but I wanted them super light)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 3/4 cup oats
  • 1 cup of blueberries

Directions (makes approximately 2 dozen medium sized cookies):

  1. Preheat your oven to 375.
  2. Mash the banana together with the oil, “egg,” sugar, and extracts.  Make sure mixture is as smooth as possible.
  3. Sift the dry ingredients into a medium bowl.  Then mix in the oats.
  4. Add the dry into the wet in two doses.  When the second dose is almost  mixed in, carefully fold in the blueberries.
  5. Scoop onto parchment lined baking sheets in approximately 1 inch balls.  Make sure dough doesn’t touch, but they won’t really spread.  I pushed mine down to make them flat before baking.
  6. Bake for about 12-14  minutes, depending on your oven.  I would check them after 9, because I am baking at a high altitude, this worked best for me.
  7. Let them cool on a baking rack, and enjoy!!!


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