Description
Hearty breakfast cookies made with oats, almond butter, and blueberries. Sugar-free and naturally sweetened with banana and applesauce.
Ingredients
- 2 ripe bananas, smashed
- 2/3 cup unsweetened apple sauce
- 1/3 cup creamy roasted almond butter
- 1 1/2 cup gluten-free old-fashioned rolled oats
- dash of cinnamon
- 1/2 cup dried blueberries
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, add the smashed bananas, applesauce, and creamy almond butter and mix with a fork until well-combined.
- Add in the oats and cinnamon and mix again.
- Fold in the dried blueberries and stir everything until just combined.
- Divide batter into ~2 TBSP scoops on the parchment paper lined cookie sheets, then flatten with your hands to form a large cookie. (About 6 cookies per cookie sheet for a total of 12 large breakfast cookies.)
- Sprinkle with more dried blueberries if desired, then bake for 22-25 minutes, until golden brown underneath and around the edges.
- Cool before serving. Store any leftover cookies in the fridge for up to one week and freeze for long term storage.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Sugar-Free, Vegan