These soft and delicious Banana Blueberry Cookies are filled with juicy blueberries and a light banana flavor, then topped with a sweet yogurt glaze and crunchy cinnamon granola. They are amazing little perfect bites that echo one of our favorite breakfasts!
We can hardly resist a breakfast of yogurt, with slices of banana and fresh blueberries, then topped with a sprinkle of homemade granola. This also happens to be the most delicious cookie combo!
Start with the Granola
This granola is a small-batch version of our popular homemade Buttery Maple Almond Granola. It is perfect on these cookies and so easy to mix together. If you are short on time, feel free to use another granola with a similar flavor profile that you have on hand. But if you have some time, you won’t regret making your own and using it to top all sorts of things. It really is delicious and so simple!
Melt the butter and whisk in the other wet ingredients in a small bowl. In a separate large bowl, mix together your dry ingredients, including the almonds, oats, seeds, and spices. Pour the wet over the dry and mix together until everything is evenly coated. Bake in a 300 degree oven for an hour, rotating the pan halfway through then again at the 45 minute mark. Allow to cool, then enjoy!
You can make this ahead of time, then store it at room temperature until you are ready to make these cookies. It also makes more than you will need, so store the rest and enjoy it on its own, for breakfast, or as a delicious crunchy topping.
Note that the granola will soften as it sits on the cookies. It loses a bit of the crunch, but it will still be delicious!
Making Your Banana Blueberry Cookies
First, cream together your butter and sugar to make the fluffy cookie base. Add mashed banana, an egg, and vanilla. Mix well here so that everything is light and fluffy. Whisk together your dry ingredients, then add to the batter. Remember to not overmix here! You want it to be almost fully mixed together, then stop and add the blueberries and stir the rest of the way by hand until there are no longer any streaks of dry flour around the bowl.
We like to use scoops to portion our cookies because it is fast and easy, and it ensures that all of the cookies are the same size and, therefore, bake the same. For these banana blueberry cookies, we use a medium, 2-tablespoon-sized scoop (#30) like this one. (Curious about scoop sizes, numbers, and uses? This article from the Webstaurant Store is so helpful!)
Place your cookies 2 inches apart on a lined cookie sheet, then bake at 350 degrees F for 12-13 minutes, or until they are soft and springy in the center and lightly browned at the edges. Allow them to cool slightly on the pan before removing them to a rack to cool completely.
The Yogurt Glaze
While the cookies are cooling, you can make your glaze. Simply whisk together yogurt, powdered sugar, and a little vanilla. It’s so easy!
We recommend using homemade Instant Pot Vanilla Yogurt because it is amazing and the perfect texture for this glaze. You don’t want Greek yogurt, which is a bit too thick. If that’s all you have, go ahead and use it but add a little milk to thin out the glaze.
Your glaze should pour easily from a spoon, but not be so thin that it runs off completely. It should be able to stay on your cookie but not be thick and spreadable like frosting.
Finish Your Cookies
When your cookies have cooled completely, dip the tops into the glaze, then set them back on the wire rack. Set a sheet pan or piece of parchment underneath the rack to catch any drips and make clean-up so much easier!
Immediately add about a tablespoon of granola to the top of each cookie, before the glaze fully sets. The glaze will help the granola stick, which is what you want!
Serve as soon as the glaze sets. Any leftovers can be stored in an airtight container at room temperature for 3-5 days, though they are best the day they are made.
Serving Your Banana Blueberry Cookies
These are the perfect snack any time of the day. We particularly like them with our morning coffee. I mean, they are breakfast-inspired, so why not?
They are also an amazing end to any meal. Try them after enjoying any of these amazing dinner recipes!
- Cornmeal Crusted Tilapia Sandwiches with Avocado Lime Sauce
- Honey Soy Chicken Kebabs
- Healthy Grilled Balsamic Chicken with Cucumber Cranberry Salsa
- Healthy Chicken and Spinach Casserole
Banana Blueberry Cookies (with Yogurt Glaze and Granola Topping)
For the Granola Topping:
- 1-1/2 ounces (1/2 cup) old fashioned oats
- 1-1/4 ounces (1/4 cup) roughly chopped raw unsalted almonds
- 1/4 ounce (1 tablespoon) ground flax seed
- 3/4 ounce (1 tablespoon) pure maple syrup
- 1/2 ounce (1 tablespoon) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon coarse kosher salt (or tiny pinch table salt)
For the Cookies:
- 6 ounces (3/4 cup) unsalted butter, at room temperature
- 5-1/4 ounces (3/4 cup) granulated sugar
- 4 ounces (1/2 cup) mashed banana (from 1 very ripe banana)
- 1 egg
- 1 teaspoon pure vanilla extract
- 9 ounces (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt (or 1/4 teaspoon table salt)
- 1 cup fresh blueberries washed and dried then tossed with 2 teaspoons flour
For the Glaze:
- 3-1/2 ounces (1 cup) confectioner’s sugar, sifted to remove any lumps
- 1-½ ounces (2 tablespoons) vanilla yogurt (not Greek style), such as Instant Pot Vanilla Yogurt
- 1/2 teaspoon pure vanilla extract
Make the Granola:
- First, make your granola topping, so that it has time to cool. Begin by preheating your oven to 300 degrees F and lining a small sheet pan with parchment paper (or spray with nonstick baking spray).
- Combine the oats, almonds, and ground flax seed in a medium bowl. In a separate small bowl, whisk together the maple syrup, melted butter, cinnamon, vanilla, and salt. Add the syrup mixture to the oats mixture and stir until all of the dry ingredients are thoroughly coated and no dry pockets remain in the bowl.
- Place the granola in an even layer on your prepared baking sheet and bake in your preheated oven for 45-50 minutes, turning the pan and stirring after 20 minutes and again after 35 minutes. Remove from the oven when the granola is golden brown all over and dry to the touch. Cool in the pan on a wire rack.
Make the Cookies:
- While your granola is cooling, make your cookies. Raise the heat of your oven to 350 degrees F.
- Place the butter and sugar in a large bowl and beat together until light and fluffy, about 5 minutes. Add the banana, egg, and vanilla; beat until smooth.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the batter and mix just until combined, with no streaks of white flour visible. Gently fold in the blueberries using a spatula. Make sure the blueberries are covered by the batter and be careful not to break them, which will turn your cookies purple.
- Using a medium cookie scoop (about 2 tablespoons), drop balls of dough 2 inches apart on a baking sheet lined with parchment paper. Bake for 12-13 minutes, or until the tops look dry and spring back when touched lightly. The edges of the cookies should be a light golden brown.
- Cool completely on a wire rack before glazing.
Make the Yogurt Glaze:
- While the cookies are cooling, make your glaze by whisking together the confectioner’s sugar, yogurt, and vanilla in a small bowl until smooth. It should be fairly thin – coating a spoon but flowing smoothly back into the bowl. Lightly spread over the cooled cookies then immediately sprinkle granola over the tops of the cookies.
- Allow to sit uncovered for at least 10 minutes so that the glaze can set, before storing in an airtight container at room temperature. Use waxed paper if stacking cookies on top of each other to keep them from sticking.
- Feel free to substitute your favorite granola (with no dried fruit) instead of making your own. The granola can also be made ahead of time and stored as noted below.
- This makes more granola than you will need for the cookies. Store leftover granola in an airtight container at room temperature for up to a month. For an even bigger batch, try our Buttery Maple Almond Granola recipe.
- Try making the glaze with our Instant Pot Vanilla Yogurt!
- These are best the day that they are made, as the granola topping will lose its crunch when stored with the cookies. If you’d like to bake ahead, bake the cookies and store them without the glaze and granola. Add the glaze and granola just before serving.
- If your glaze seems too thick, thin it with a little more yogurt or a bit of milk.