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In today’s fast-paced world, breakfast often falls by the wayside as people rush to start their day. Enter breakfast cookies: a delightful fusion of convenience and nutrition that is rapidly gaining popularity among health-conscious individuals. These cookies are not just a sweet treat; they are a wholesome way to kick-start your morning, packed with essential nutrients. Among the myriad of flavors and variations, Banana Blueberry Oatmeal Breakfast Cookies stand out for their unique taste and health benefits.

Banana Blueberry Oatmeal Breakfast Cookies

Kickstart your morning with these delicious Banana Blueberry Oatmeal Breakfast Cookies! Made with wholesome ingredients like rolled oats, ripe bananas, and almond butter, these cookies are not only healthy but also satisfying. Sweetened with honey or maple syrup and packed with blueberries, they’re perfect for breakfast or a snack. Easy to make in just 25 minutes, these cookies can be enjoyed warm or stored for a week. Get ready to indulge guilt-free!
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Ingredients
  

1 cup rolled oats

2 ripe bananas, mashed

1/2 cup almond butter (or peanut butter)

1/3 cup honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1/4 cup chopped nuts (optional)

1/4 cup dark chocolate chips (optional)

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, almond butter, honey (or maple syrup), and vanilla extract until smooth and well blended.

      In a separate bowl, mix together the rolled oats, baking powder, cinnamon, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. The mixture should be fairly thick.

          Gently fold in the blueberries, nuts, and dark chocolate chips, if using.

            Using a tablespoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten each cookie slightly with the back of the spoon, as these cookies don’t spread much during baking.

                Bake for 12-15 minutes, or until the edges are golden and the cookies feel set to the touch.

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

                    Enjoy them warm, or store in an airtight container for up to a week!

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies