Blueberry Banana Breakfast Cookies
—·American
Ingredients
- 3/4 cup (173g) mashed bananas (about 3 medium or 2 large ripe bananas)*
- 2 and 1/2 cups (213g) old-fashioned whole rolled oats*
- 1 cup (250g) any nut butter (I use almond butter)
- 1/2 cup (60g) chopped pecans or walnuts*
- 1/3 cup (113g) honey*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (140g) fresh or frozen blueberries (do not thaw frozen)
Instructions
6 steps
- 1
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 2
Add everything to a large bowl and mix together with a silicone spatula or wooden spoon until combined (or use a handheld or stand mixer).
- 3
Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
- 4
Bake for 18-21 minutes until lightly browned on the sides.
21 min - 5
Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 min - 6
Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Progress
0 / 6 steps
