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.