Banana Blueberry Breakfast Cookies
Ingredients
– 2 ripe bananas, mashed
– 1 ½ cups rolled oats
– ½ cup fresh or dried blueberries
– ¼ cup honey or maple syrup
– ¼ cup peanut butter or almond butter
– 1 teaspoon vanilla extract
– ½ teaspoon cinnamon
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ¼ cup chopped nuts (optional)
– ¼ cup chocolate chips (optional)
Directions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Stir in the oats, blueberries, honey or maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, and salt. Mix well.
4. Fold in chopped nuts or chocolate chips if using.
5. Scoop about 2 tablespoons of dough onto the baking sheet and flatten slightly into cookie shapes.
6. Bake for 12-15 minutes until golden brown and firm.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Information
– Store in an airtight container at room temperature for up to 3 days.
– Refrigerate for up to a week or freeze for up to 3 months.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10-12 cookies
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