Blueberry Banana Breakfast Cookies
These Blueberry Banana Breakfast Cookies are a wholesome and convenient way to start your day. Packed with mashed bananas, oats, nut butter, and juicy blueberries, they're perfect for breakfast on the go or as a snack any time of day.
Equipment
- Large Bowl
- Baking Sheets
- Wire Rack
Ingredients
- 3/4 cup (173g) mashed bananas (approximately 3 medium or 2 large ripe bananas)
- 2 and 1/2 cups (213g) old-fashioned whole rolled oats
- 1 cup (250g) any nut butter (such as 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 (if frozen, do not thaw)
Instructions
- Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, combine mashed bananas, old-fashioned rolled oats, nut butter, chopped pecans or walnuts, honey, vanilla extract, ground cinnamon, salt, and blueberries. Mix together using a silicone spatula, wooden spoon, or a handheld/stand mixer until thoroughly combined.
- Scoop the dough into mounds, about 1/4 cup each, onto the prepared baking sheets. Place 6 cookies per baking sheet, as they will be quite large. Flatten the mounds slightly since the cookies won't spread much during baking.
- Bake in the preheated oven for 18-21 minutes or until the cookies are lightly browned on the edges.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
If you prefer a sweeter cookie, you can add additional honey or substitute some of the honey with maple syrup.