Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blueberry breakfast cookies on a baking sheet

Good Morning Sunshine Breakfast Cookies

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Blueberry breakfast cookies are packed with 9 happy and wholesome ingredients to power you through the day.


Ingredients

Scale
  • 2 ripe medium bananas, mashed (about 3/4 cup)*
  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats*
  • 1 cup (250g) any nut butter (I use almond butter)
  • 1/2 cup (60g) chopped pecans or walnuts*
  • 1/3 cup (75g) honey*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)

Instructions

  1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
  3. Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  4. Bake for 18-21 minutes until lightly browned on the sides.
  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
  2. Special Tools: KitchenAid Stand Mixer, 5-qt Tilt-Head Glass Measuring Bowl, Silpat Baking Mat, Baking Sheet, Cooling Rack, and Glass Mugs
  3. Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
  4. Gluten Free: These cookies are gluten free if you use certified GF oats.
  5. Nuts: You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
  6. Honey: Instead of honey, you can use maple syrup or brown rice syrup.
  7. Add-ins: If desired, leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
  8. Nutrition Information: Using SparkRecipes calculator– following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.

Keywords: healthy cookies, breakfast cookies