Blueberry Oatmeal Cookies (Print-Friendly Format)
Delicious, soft oatmeal cookies bursting with blueberries and ready in under 15 minutes.
# Required Ingredients:
01 -
2 cups rolled oats, gluten-free if needed
02 -
2 large bananas, mashed
03 -
1/2 cup peanut butter
04 -
1/4 cup blueberries
# How to Make It:
01 -
Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
02 -
In a large mixing bowl, combine the oats, peanut butter, and banana and mix well. Fold through the blueberries using a rubber spatula.
03 -
Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape.
04 -
Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center.
05 -
Remove cookies from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
# Additional Information:
01 -
Store cookies at room temperature in a sealed container for up to 3 days. Leftovers are best stored in the fridge and will keep fresh for up to 1 week.
02 -
Freeze breakfast cookies for up to 6 months for long-term storage.