Good Morning Sunshine Breakfast Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 ripe medium bananas mashed (about 3/4 cup)1
- 2 and 1/2 cups (200g) old-fashioned whole rolled oat
- 1 cup (250g) any nut butter (i use almond butter)
- 1/2 cup (60g) chopped pecans or walnuts3
- 1/3 cup (75g) honey4
- 1 cup (190g) fresh or frozen blueberries (do not thaw fr
- Carbohydrate 0.132480972222222 g
- Cholesterol 0 mg
- Fat 0.00159861111111111 g
- Fiber 0.0578930539025201 g
- Protein 0.00468458333333333 g
- Saturated Fat 0.000422361111111111 g
- Serving Size 1 1 cookie (0g)
- Sodium 0.0429444444444444 mg
- Sugar 0.0745879183197021 g
- Trans Fat 0.000757361111111111 g
- Calories 1 calories
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.Bake for 18-21 minutes until lightly browned on the sides.Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.Cookies will stay fresh in an airtight container at room temperature for up to 1 week.Make-ahead tip: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
