Description
The perfect make-ahead breakfast, these store in the fridge for about a week or in the freezer indefinitely.
Makes about 24 cookies.
Ingredients
- 4 whole Medium Bananas, Very Ripe
- 5 cups Old Fashioned Oats
- 2 cups Nut Butter (I Used Almond Butter, But Any Kind You Like Works!)
- ½ cups Chopped Walnuts
- ½ cups Chocolate Chips
- ⅔ cups Honey
- 2 teaspoons Vanilla Extract
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 2 cups Fresh Or Frozen Blueberries (don’t Thaw If Frozen)
Preparation
Preheat oven to 325ºF and prepare a baking sheet with parchment paper or silicone mats.
With a fork, mash the bananas until smooth in the bottom of a large bowl. Add the rest of the ingredients except for the blueberries and stir until combined—use your muscles! When batter is mixed, fold blueberries in very gently.
Use a 1/3 cup scoop (I use a measuring cup sprayed with cooking spray) to form large cookies on the baking sheet, leaving about 1 inch between each one.
Bake cookies in batches for 18 minutes. Let cookies rest for 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat until all batter is baked.
Recipe adapted and doubled from Sally’s Baking Addiction’s Good Morning Sunshine Breakfast Cookies.
Notes:
• I find that the 1/3 cup measure is perfect for a hearty cookie, enough to fill you up for breakfast. You can certainly make them smaller, just reduce the cooking time by a few minutes and bake these until just set so they aren’t dry.
• These freeze well, just thaw them on the counter for a few hours or in the fridge overnight.
• I suppose you could leave the chocolate chips out for health purposes, but why?
