Blueberry Oat Cookies

5 from 1 vote

These Blueberry Oat Cookies are made with almonds, peanut butter, blueberries, almonds and minimal ingredients. Delicious, nutritious and easy to make.

Prep Time5

Cook Time11

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Bailey Rhatigan

Equipment

baking sheet

Ingredients

2 large ripe bananas, mashed
½ cup peanut butter or almond butter
¼ tsp salt
½ tsp almond or vanilla extract
2 cups rolled oats
⅓ cup fresh blueberries
¼ cup shaved almonds raw
⅓ cup powdered suger whisked with ½ tsp of water

Instructions

Set oven to 350º Mash ripe bananas in a large bowl. Next, add in the peanut butter, almond extract and salt. Then using a spatula, mix in the oats, almonds and blueberries.
Once the dough is combined, it should be very sticky. If making the large cookies, take ¼ cup measuring cup and scoop the dough. Roll it into a ball and gently press it down on a parchment lined cookie sheet. They need about 1 inch of space. They won't spread too much in the oven.
Cook for 11 to 12 minutes. Keep a close eye on them as ovens can vary in temps. Let the cookies cool completely before enjoying. They will crumble a bit if you move them before cooling.
Optional! Mix ⅓ cup of powdered sugar with ½ tsp of almond milk or water to make an icing.
Once the cookies are finished baking, let them cool for a few minutes. Drizzle the icing over them and enjoy!

Notes

Do not overcook the cookies. They will set when they cool!
If you skip the icing, I suggest you add 3 Tbsp of honey to the cookie dough before baking to give them some sweetness!
Store leftover cookies in a container in the fridge for up to 5 days.

Nutrition