Ingredients

The following ingredients have 6 Servings
  • 2 ripe medium bananas, mashed (about 3/4 cup)*
  • 2 and 1/2 cups (213g) 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)

Instruction

  • Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • 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).
  • 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.
  • Bake for 18-21 minutes until lightly browned on the sides.
  • Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.