Blueberry Banana Breakfast Cookies

Name: Blueberry Banana Breakfast Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
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 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 cup (140g) fresh or frozen blueberries (do not thaw frozen)

Blueberry banana breakfast cookies are packed with 9 happy and wholesome ingredients to power you through the day.

⏱ 45 min 🔨 Prep 5min 🔥 Cook 20min 📊 Medium 🍽 12 servings ⭐ 4.9 (44) 👁 8

Ingredients

12 servings

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 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup (140g) fresh or frozen blueberries (do not thaw frozen)

Instructions

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 silicone spatula or wooden spoon until combined (or use a handheld 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.