Description
These Blueberry Oatmeal Cookies are perfect for breakfast! Soft, chewy, bursting with fresh blueberries…just so good! They’re easy to make, perfect for meal prep, and great for both kids and adults!
Ingredients
Units
Scale
- 1 cup mashed banana (roughly 2 to 3 large overripe bananas)
- 1/2 cup all natural creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten free old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
- Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk together until well combined.
- Next, add the oats, baking soda, cinnamon, and sea salt to the batter and stir until well combined.
- Next, gently fold in the blueberries.
- Use 1/4 measuring cup or cookie dough scoop to scoop the cookie dough and place on the cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven.
- Bake for 12-15 minutes until slightly golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
