Blueberry Banana Breakfast Cookies

• porties: 12 servings
• totale tijd: 45 minutes

Ingrediënten

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)

Instructies

Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).

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.

Bake for 18-21 minutes until lightly browned on the sides.

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.