How To Make Blueberry Breakfast Cookies
Jump start any day with these sugar-free blueberry breakfast cookies, made with ripe bananas and pecans for your daily dose of fiber and antioxidants.
Serves:
Ingredients
- ¾cupbananas,(2 medium), ripe, mashed
- 2½cupsold-fashioned whole rolled oats
- 1cupnut butter,preferably almond butter, or any nut butter
- ½cuppecans,or walnuts, chopped
- ⅓cuphoney
- 1tsppure vanilla extract
- ½tspground cinnamon
- ¼tspsalt
- 1cupfresh blueberries,or frozen, do not thaw if frozen
Instructions
-
Preheat the oven to 325 degrees F. 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.
-
Scoop mounds of dough, about ¼ cup each, onto baking sheets, with 6 cookies per baking sheet. Gently press the mounds down to create a flatter shape.
-
Bake for about 18 to 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.
-
Serve and enjoy!
Recipe Notes
Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Nutrition
- Calories: 275.42kcal
- Fat: 19.55g
- Saturated Fat: 10.18g
- Trans Fat: 0.62g
- Monounsaturated Fat: 6.00g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 24.84g
- Fiber: 2.70g
- Sugar: 11.14g
- Protein: 3.10g
- Cholesterol: 40.67mg
- Sodium: 51.71mg
- Calcium: 18.42mg
- Potassium: 146.85mg
- Iron: 1.00mg
- Vitamin A: 130.32µg
- Vitamin C: 2.52mg
How To Make Blueberry Breakfast Cookies
Headstart any day with these sugar-free blueberry breakfast cookies made with ripe bananas and pecans for your daily dose of fiber and antioxidants.
Serves:
Ingredients
- ¾cupripe bananas,(2 pcs medium), mashed
- 2½cupsold-fashioned whole rolled oats
- 1cupany nut butter,preferably almond butter
- ½cuppecans or walnuts,chopped
- ⅓cuphoney
- 1tsppure vanilla extract
- ½tspground cinnamon
- ¼tspsalt
- 1cupfresh blueberries,or frozen, do not thaw frozen
Instructions
-
Preheat oven to 325 degrees F. 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 about 18 to 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.
-
Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Nutrition
- Calories: 275.42kcal
- Fat: 19.55g
- Saturated Fat: 10.18g
- Trans Fat: 0.62g
- Monounsaturated Fat: 6.00g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 24.84g
- Fiber: 2.70g
- Sugar: 11.14g
- Protein: 3.10g
- Cholesterol: 40.67mg
- Sodium: 51.71mg
- Calcium: 18.42mg
- Potassium: 146.85mg
- Iron: 1.00mg
- Vitamin A: 130.32µg
- Vitamin C: 2.52mg
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