Blueberry Oatmeal Cookies

These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 12

Total Time 13

Servings Cookies

Calories 136kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten-free, if needed
2 large bananas mashed
1/2 cup peanut butter
1/4 cup blueberries

Instructions

Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.
Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center.
Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.

Notes

TO STORE: Keep at room temperature in a sealed container for up to 3 days. Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.

TO FREEZE: Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months.

Comments

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