Soft, naturally sweet breakfast cookies made with ripe banana, cottage cheese, blueberries, oats, and crunchy walnuts. They’re great for breakfast, a snack, or meal prep.
Ingredients
Wet Ingredients
- 1 ripe medium banana, mashed
- ½ cup (120 g) cottage cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup, optional
Dry Ingredients
- 1½ cups (135 g) old-fashioned rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (35 g) chopped walnuts
Fruit
- ¾ cup (110 g) fresh blueberries
- 1 teaspoon flour or oat flour, optional, for tossing with the blueberries
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2. Prepare the banana
Place the banana in a large mixing bowl and mash thoroughly with a fork until mostly smooth.
3. Add the wet ingredients
Add the cottage cheese, egg, vanilla extract, and honey or maple syrup if using.
Whisk or stir until well combined.
Tip: If you prefer a smoother cookie texture, blend the cottage cheese first until creamy.
4. Mix the dry ingredients
In a separate bowl, combine:
- Rolled oats
- Baking powder
- Cinnamon
- Salt
Stir to distribute the ingredients evenly.
5. Combine
Add the dry mixture to the wet mixture.
Stir gently until everything is combined.
Fold in the chopped walnuts.
Let the mixture sit for 5–10 minutes so the oats can absorb some of the moisture.
6. Add the blueberries
Gently fold in the blueberries.
If using frozen blueberries, don’t thaw them first. This helps prevent the batter from becoming overly wet.
7. Shape the cookies
Scoop approximately 2 tablespoons of mixture for each cookie onto the prepared baking sheet.
Flatten each mound gently with the back of a spoon because these cookies don’t spread very much during baking.
You should get approximately 10–12 cookies.
8. Bake
Bake for 16–20 minutes, or until the cookies are lightly golden around the edges and feel set in the center.
9. Cool
Remove the baking sheet from the oven and let the cookies cool for 5 minutes.
Transfer them to a wire rack and allow them to cool completely.
Serving Suggestions
Enjoy them:
- Warm with Greek yogurt
- With fresh blueberries and banana
- Alongside scrambled eggs
- With a glass of milk
- As a quick grab-and-go breakfast
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze completely cooled cookies in a freezer-safe container for up to 2 months.
To serve, thaw in the refrigerator or warm gently in the microwave.
Variations
Chocolate Blueberry
Add 2 tablespoons of mini dark chocolate chips.
Apple Cinnamon
Replace the blueberries with finely diced apple and add a little extra cinnamon.
Berry Walnut
Use a mixture of blueberries and raspberries.
Nut-Free
Replace the walnuts with pumpkin or sunflower seeds if desired.
Extra Cinnamon
Add ¼ teaspoon nutmeg along with the cinnamon for a warmer flavor.
Q&A
Q: Can I use frozen blueberries?
Yes. Add them directly from frozen rather than thawing them first.
Q: Can I use cottage cheese with large curds?
Yes. For smoother cookies, blend the cottage cheese before mixing.
Q: Can I use quick oats?
Yes, although the texture may be slightly softer. Rolled oats give the cookies more texture.
Q: Why are my cookies soft?
These are naturally soft breakfast cookies rather than crisp cookies. Allowing them to cool completely helps them firm up.
Q: Can I leave out the honey?
Yes. A very ripe banana provides natural sweetness, so you can adjust the added sweetener to your taste.
Q: Can I make these without walnuts?
Yes. Simply omit them or replace them with seeds.
Q: Can I prepare the batter ahead of time?
It’s best to bake the mixture soon after preparation because the oats continue absorbing moisture as it sits.
Quick Recipe Card
Prep Time: 10 minutes
Rest Time: 5–10 minutes
Bake Time: 16–20 minutes
Total Time: About 35 minutes
Yield: 10–12 cookies
Difficulty: Easy