Good Morning Sunshine Breakfast Cookies Recipe

Name: Good Morning Sunshine Breakfast Cookies
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 cookies
Ingredients: 2 ripe medium bananas, mashed (about 3/4 cup)1; 2 and 1/2 cups (200g) old-fashioned whole rolled oats2; 1 cup (250g) any nut butter (I use almond butter); 1/2 cup (60g) chopped pecans or walnuts3; 1/3 cup (75g) honey4; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)

Ingredients

2 ripe medium bananas, mashed (about 3/4 cup)1
2 and 1/2 cups (200g) old-fashioned whole rolled oats2
1 cup (250g) any nut butter (I use almond butter)
1/2 cup (60g) chopped pecans or walnuts3
1/3 cup (75g) honey4
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (190g) fresh or frozen blueberries (do not thaw frozen)

PREP TIME 5m	COOK TIME 40m	TOTAL TIME 45m
YIELD 12 cookies

Instructions

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.