Crispy edged, golden, sparkly sugared Banana Blueberry Cinnamon Crunch Cookies. Oh my goodness these cookies are delicious! They have crisp golden exteriors, soft tender centres and – best of all! – are packed with sweet banana flavour and jammy blueberries! This recipe requires just 8 simple ingredients, 1 bowl and 10 minutes to prepare. Containing no egg, no refined sugar and no flour, you’ll love these cosy vegan cookies for morning tea alongside a hot cup of tea.
Meet my new favourite cookies: they’re crunchy and golden, heavenly scented with cinnamon, bursting with molten blueberries and taste unmistakably banana-y. Devoured warm, fresh from the oven, these Banana Blueberry Cinnamon Crunch Cookies are all kinds of delicious. Each bite is cosy and comforting and echos autumnal sentiments beautifully.
How to make Banana Blueberry Cinnamon Crunch Cookies
Yes, these cookies are absolutely delicious but they’re also SUPER SIMPLE to make! You guys, this recipe takes 1 bowl, 8 pantry staple ingredients and a little mashing and mixing – so easy! The cookies bake in a speedy 14 minutes and whilst nestled in the oven fill your house with most amazing fragrance of banana and cinnamon. So cosy. Here’s what to do:
Step one: Preheat oven to 180 degrees celsius (325 F). Line a cookie tray with baking paper and set aside.
Step Two: Place the mashed bananas, almond meal, maple syrup, vanilla, cinnamon and salt into a bowl and mix to combine.
Step Three: Gently fold through the blueberries and admire those pretty purple streaks throughout the cookie dough.
Step Four: Shape cookies and arrange on tray.
Step Five: Sprinkle cookies with a dusting of cinnamon sugar.
Step Six: Bake for 14-16 minutes or until golden. Exercise patience and allow the cookies to cool just enough before devouring. Note: These cookies are best eaten on the day they’re baked so put restraint aside and enjoy, the batch is small but the pleasure is big.
These Banana Blueberry Cinnamon Crunch Cookies are an easy and healthy-ish bake your entire family will love. Bursting with sweet banana and jammy blueberries, with the most epic golden cinnamon sugared crust – every bite of these cookies is simply delectable.
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Blueberry Cookies with Dark Choc Drizzle
I know you’re going to love these banana blueberry cinnamon crunch cookies please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo.
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Print
banana blueberry cinnamon crunch cookies
- Total Time: 24 minutes
- Yield: 8–10 Cookies 1x
Ingredients
- 1 cup (160 grams) mashed bananas (approx. 3 bananas)
- 2 cups (240 grams) almond meal (ground almonds)
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla bean paste (or extract)
- pinch of salt
- 3/4 cup (75 grams) blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- 3 tablespoons demerara sugar (or brown sugar)
Instructions
- Preheat oven to 180 degrees celsius (325 F). Line a cookie tray with baking paper and set aside.
- Place the mashed bananas, almond meal, maple syrup, vanilla, cinnamon and salt into a large bowl and mix thoroughly to combine.
- Gently fold through the blueberries.
- Take heaped tablespoons of the mixture and shape into cookies. Arrange cookies on prepared tray and flatten slightly.
- In a small bowl, place the cinnamon and sugar and mix to combine.
- Sprinkle the top of each cookie with a little cinnamon sugar.
- Bake for 14-16 minutes or until golden. Allow the cookies to cool completely on the tray. Enjoy x
Notes
Cookies are best eaten on the day baked. However, they can be stored in the refrigerator in an air tight container for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Hi, I was wondering if I could replace the almond meal with flour? Thanks