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Good Morning Sunshine Breakfast Cookies Recipe

Good Morning Sunshine Breakfast Cookies
Source: Sally's Backing Addiction

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.

Breakfast & Brunch

A recipe from Sally's Backing Addiction

https://www.flyers-on-line.com/data/recipes/4687/good-morning-sunshine-breakfast-cookies.jpg

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