These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit!
Ingredients
- 2 cups rolled oats gluten-free, if needed
- 2 large bananas mashed
- 1/2 cup peanut butter
- 1/4 cup blueberries
Instructions
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Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
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In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.
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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.
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Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
TO STORE: Keep at room temperature in a sealed container for up to 3 days. Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.
TO FREEZE: Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Sodium: 50mg | Potassium: 200mg | Fiber: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 14g
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