What I love about this recipe is that these cookies are healthy enough to eat for breakfast! Just 4 ingredients. No flour or eggs. Unlike other cookie recipes, these ones don’t need either of those basics. Naturally vegan and gluten-free. These cookies are great if you can’t tolerate dairy or gluten. Ready in 10 minutes. From prep to plate, these cookies come together in no time. Awesome treat with your morning coffee
20 mins
5-10 mins
10-12 mins
12
2 cups rolled oats gluten-free, if needed
2 large bananas mashed
1/2 cup peanut butter
1/4 cup blueberries
Instructions
Preheat the oven to 350F. Line a cookie sheet or baking tray with parchment paper and set aside.
In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.
Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center.
Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
Be sure to use gluten-free rolled oats, to keep these as gluten-free breakfast cookies.
Make blueberry protein cookies, by adding a scoop of protein powder to your cookie dough.
Make low-carb blueberry cookies by subbing the oatmeal for almond flour or coconut flour.
To store: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in a sealed container or covered in plastic wrap. Breakfast Cookies are best stored in the fridge and will keep fresh for up to 7 days. Be sure to keep them covered.
To freeze: wrap each one in parchment paper and place them in either a sealable container or a ziplock bag. They will keep well frozen for up to 6 months.
OurRecipeTree.com.
...where the most important ingredient is YOU!
Waterford Twp, MI 48329
