Ingredients
¾cupbananas,(2 medium), ripe, mashed
2½cupsold-fashioned whole rolled oats
1cupnut butter,preferably almond butter, or any nut butter
½cuppecans,or walnuts, chopped
⅓cuphoney
1tsppure vanilla extract
½tspground cinnamon
¼tspsalt
1cupfresh blueberries,or frozen, do not thaw if frozen
¾cupripe bananas,(2 pcs medium), mashed
2½cupsold-fashioned whole rolled oats
1cupany nut butter,preferably almond butter
½cuppecans or walnuts,chopped
⅓cuphoney
1tsppure vanilla extract
½tspground cinnamon
¼tspsalt
1cupfresh blueberries,or frozen, do not thaw frozen
Preparation
Preheat the oven to 325 degrees F. 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.
Scoop mounds of dough, about ¼ cup each, onto baking sheets, with 6 cookies per baking sheet. Gently press the mounds down to create a flatter shape.
Bake for about 18 to 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.
Serve and enjoy!
Preheat oven to 325 degrees F. 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 ¼ 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 about 18 to 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.
