Blueberry Banana Breakfast Cookies

Ingredients

• Banana

  Raw

  ¾ cup, mashed or 169g

• Rolled oats

  Plain, dry oatmeal

  200g

• Almond butter

  Nuts, plain, without salt added

  1 cup or 250g

• Sugar Free Pecan Walnut Brownies

  1.5 oz size - Joseph's

  50g

• Honey

  ⅓ cup or 113g

• Vanilla extract

  1 tsp or 4g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Blueberries

  Canned, light syrup, drained

  1 cup or 244g

Directions

1. Preheat oven to 325F (163C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. 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).
3. Scoop mounds of dough, about 1/4 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.
4. Bake for 18-21 minutes until lightly browned on the sides.
5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.
7. Recipe by: Sally (source: https://sallysbakingaddiction.com/blueberry-banana-breakfast-cookies/)

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