Banana Blueberry Oatmeal Breakfast Cookies

Start your day off right with these delicious Banana Blueberry Oatmeal Breakfast Cookies! Packed with nutrients, these cookies combine ripe bananas and blueberries with rolled oats and whole wheat flour for a wholesome treat. They're sweetened naturally with honey or maple syrup and can be made nut-free by skipping the almond butter. Perfect for breakfast or a snack, these easy-to-make cookies are a guilt-free indulgence that will delight your taste buds!

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Ingredients

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup blueberries (fresh or frozen)

1/4 cup honey or maple syrup

1/4 cup almond butter (or any nut butter)

1 teaspoon vanilla extract

1/4 cup chopped nuts (optional, like walnuts or almonds)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the mashed bananas, honey or maple syrup, almond butter, and vanilla extract. Mix well until smooth.

In another bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until combined. The dough will be thick.

Gently fold in the blueberries and chopped nuts (if using) until evenly distributed.

Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies look set.

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

Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies