Ever since our friend Maris gave us this simple recipe to try, we’ve been adapting and changing it up. The first version of this recipe involved overripe bananas, peanut butter, chocolate chips and oatmeal. In the above photo we put a blueberry spin on the recipe and developed these yummy blueberry cookies.
Only six ingredients and I bet you already have most of these in your cupboards. We substituted almond butter for the peanut butter and we added a touch of sweetness with a few tablespoons of pure maple syrup. It’s sapping time in New Hampshire so why not take advantage of the local fare? We bought blueberries at the grocery store (ugh) but you could definitely use frozen berries in this recipe. A word about our choice of Penzy’s Vietnamese Cinnamon. I buy most of my spices online from Penzys because they’re more flavorable and fresher than any spices I have tried in my cooking. I’m not being paid for this endorsement…just wanted to pass along that source.
Mash up the two bananas and mix in the rest of the ingredients. Add the blueberries last so you don’t mush them in the bowl.
Drop by spoonfuls onto a parchment lined baking pan and pop these babies in a 350 degree oven for 15 minutes. So easy! You could easily add another sweetener or maybe some chopped walnuts. Flaxseed and ground ginger would be yummy too. We are calling these breakfast cookies because they are substantial and healthy enough to satisfy your morning hunger. Enjoy!
- 2 ripe bananas
- 1½ cups quick cooking oatmeal
- ¼ cup almond butter(we used no salt and no added sugar Trader Joe's)
- 2 to 4 tablespoons of real maple syrup
- 1 tablespoon cinnamon
- 1 to 1½ cups fresh or frozen blueberries
- Preheat oven to 350 degrees
- Mash the bananas in a large bowl.
- Add oatmeal, almond butter, maple syrup and cinnamon, mixing thoroughly.
- Gently fold in blueberries.
- Place by large spoonfuls on parchment lined cookie sheet.
- Bake in oven for 15 to 17 minutes.
- Cool completely on wire rack.