I’m seriously excited to talk about this recipe today. Its breakfast cookies with all the healthiest ingredients: oatmeal, almond butter, banana and blueberries.
Breakfast is an important meal of the day but when we have a busy morning, breakfast can easily get abandoned. Unless we’re talking about grab and go breakfast.
Every morning after hitting the “snooze” button on my alarm countless times, I drag myself out of bed, rush out of the house for a busy morning commune. And 4 times out of 5 I skipped breakfast.
I’m so thankful for these breakfast cookies. They’re my ultimate grab and go breakfast. They’re naturally sweetened with no added sugar, just full of healthy ingredients: oatmeal, almond butter, honey. They’re also full of favorite fruity flavors like banana and blueberries.
This is the perfect recipe for you when you are short on time for breakfast. They are the ultimate grab and go cookies. And who wouldn’t love to eat cookies for breakfast right?
Don’t let those overly-riped bananas go to waste. Make these breakfast cookies and ready to fuel your morning commute.
Start your day right with these rich, healthy, fruity and super delicious breakfast cookies!
Banana Blueberry Breakfast Cookies
Banana and blueberry breakfast cookies with all the healthy ingredients: oatmeal, almond butter and honey. Fuel your morning commute with these healthy grab and go cookies.
- 2 riped medium bananas (mashed)
- 2 1/2 cups old fashion rolled oats
- 1 cup almond butter (or peanut butter)
- 1/3 cup diced walnuts
- 1/4 cup sliced almond
- 1/3 cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup blueberries can be fresh or frozen
- 1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees and line parchment paper on 2 large baking sheets.
In a large mixing bowl, combine all ingredients together. I find it's best to wear vinyl kitchen gloves and use your hands to mix the ingredients together.
Shape about 1/4 cup of dough into balls then use your hands to flatten them out lightly since they won't spread as much in the oven.
Place dough onto baking sheets, 6 cookies per sheet.
Bake for 20 minutes until they're lightly browned on the side but still soft.
Remove from the oven and allow them to cool on baking sheet for 5 minutes before transfering to a wire rack to cool completly.
Place cookies into an airtight containers at room temperature. They're fresh for up to a week.
For the fresh blueberries, drained and use paper towel to remove excess water. For frozen berries, don't thaw them.