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Blueberry Oatmeal Cookies

 


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 1minute 
Cook Time 12minutes 
Total Time 13minutes 
Servings 12 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. 

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