Ingredients
Scale
- 3 ripe bananas, mashed 🍌
- 2 cups rolled oats (old-fashioned) 🥣
- 1 cup fresh or frozen blueberries 🫐
- 1/2 cup natural peanut butter or almond butter 🥜
- 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water) 🥚🌱
- 2 tbsp honey or maple syrup 🍯
- 1 tsp vanilla extract 🍶
- 1 tsp ground cinnamon ✨
- 1/2 tsp salt 🧂
- 1 tsp baking powder 🧁
- 1/4 cup chopped walnuts or chocolate chips (optional) 🌰🍫
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- If using a flax egg, combine 1 tbsp ground flaxseed with 3 tbsp water, stir and let sit for 5 minutes to thicken.
- In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining.
- Stir in the peanut butter, honey (or maple syrup), vanilla extract and the egg or prepared flax egg until well combined.
- Add the rolled oats, baking powder, cinnamon and salt. Mix until the dry ingredients are incorporated and the mixture holds together.
- Gently fold in the blueberries and the optional walnuts or chocolate chips, being careful if using frozen berries to avoid too much bleeding.
- Scoop tablespoon-sized portions onto the prepared baking sheet (about 12 cookies). Flatten each slightly with the back of the spoon — these cookies won’t spread much.
- Bake for 12–15 minutes, or until edges are lightly golden and cookies are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage. Reheat briefly before eating if desired.