Blueberry Breakfast Cookies

Name: Blueberry Breakfast Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Banana (1 cup mashed banana (roughly 2 to 3 large overripe bananas)); ½ cup Almond Butter (1/2 cup all natural creamy almond butter); ¼ cup Maple Syrup (1/4 cup maple syrup); 1 tsp Vanilla (1 teaspoon vanilla extract); 2 cup Rolled Oat (2 cups gluten free old-fashioned rolled oats); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 tsp Cinnamon (1 teaspoon ground cinnamon); ¼ tsp Sea Salt (1/4 teaspoon sea salt); ¾ cup Blueberry (3/4 cup fresh blueberries)

Blueberry Breakfast Cookies - Breakfast (American)

25 minAmerican

Servings12

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
2Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk together until well combined.
3Next, add the oats, baking soda, cinnamon, and sea salt to the batter and stir until well combined.
4Next, gently fold in the blueberries.
5Use 1/4 measuring cup or cookie dough scoop to scoop the cookie dough and place on the cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven.
6Bake for 12-15 minutes until slightly golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.