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Blueberry Breakfast Cookies

  • Total Time: 40 minutes


  • 4 medium bananas, very ripe
  • 5 cups old fashioned oats
  • 2 cups nut butter (I used almond butter here)
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips
  • 2/3 cup honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups fresh or frozen blueberries


  1. Preheat the oven to 325F and prepare a baking sheet with parchment paper or silicone mats.
  2. With a fork, mash the bananas until smooth until the bottom of a large bowl. add the rest of the ingredients EXCEPT for the blueberries and stir until combined - use your muscles! When the batter is mixed, fold the blueberries in very gently.
  3. Use a 1/3 cup scoop (I use a measuring cup sprayed with cooking spray) to form large cookies on the baking sheet, leaving about an inch between each one.
  4. Bake the cookies in batches for 18 minutes. Let the cookies rest for 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat until all the batter is baked. Makes about 24 cookies.


I find that the 1/3 cup measure is perfect for a hearty cookie, enough to fill you up for breakfast. You can certainly make them smaller, just reduce the cooking time by a few minutes and bake these until just set so they aren't dry.

These freeze well, just thaw them on the counter for a few hours or in the fridge overnight.

I suppose you could leave the chocolate chips out for health purposes, but why?

Adapted and doubled from Sally's Baking Addiction:

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes