Breakfast Cookies

Serves: 18 

Items Needed:

Medium bowl, measuring cups, measuring spoons, spatula, baking sheets, silicone baking mats (optional)

Ingredients

• 2 bananas
• 2 cups oats
• 1 cup peanut butter
• 1/3 cup honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup walnuts, preferably toasted
• ¼ cup almonds, preferably toasted
• 1 cup blueberries 

Directions

1. Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Add everything but blueberries to a large bowl and mix together with a rubber spatula or wooden spoon until combined; gently mix in blueberries.
3. Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 cookies per baking sheet since they are large. The cookies won’t spread much in the oven, gently press the mounds down to create a disc.
4. Bake for 18-21 minutes until lightly browned on the sides.
5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Nutrition Information (per 1 serving)