Blueberry Breakfast Cookies

• 4 whole Medium Bananas, Very Ripe
• 5 cups Old Fashioned Oats
• 2 cups Nut Butter (I Used Almond Butter, But Any Kind You Like Works!)
• 1/2 cups Chopped Walnuts
• 1/2 cups Chocolate Chips
• 2/3 cups Honey
• 2 teaspoons Vanilla Extract
• 2 teaspoons Cinnamon
• 1 teaspoon Salt
• 2 cups Fresh Or Frozen Blueberries (don't Thaw If Frozen)

1. Preheat oven to 325u0b0F and prepare a baking sheet with parchment paper or silicone mats.
2. With a fork, mash the bananas until smooth in the bottom of a large bowl. Add the rest of the ingredients except for the blueberries and stir until combined-use your muscles! When batter is mixed, fold blueberries in very gently.
3. Use a 1/3 cup scoop (I use a measuring cup sprayed with cooking spray) to form large cookies on the baking sheet, leaving about 1 inch between each one.
4. Bake cookies in batches for 18 minutes. Let cookies rest for 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat until all batter is baked.
5. Recipe adapted and doubled from Sally's Baking Addiction's Good Morning Sunshine Breakfast Cookies.
6. Notes:
7. I find that the 1/3 cup measure is perfect for a hearty cookie, enough to fill you up for breakfast. You can certainly make them smaller, just reduce the cooking time by a few minutes and bake these until just set so they aren't dry.
8. These freeze well, just thaw them on the counter for a few hours or in the fridge overnight.
9. I suppose you could leave the chocolate chips out for health purposes, but why?

bananas, oats, nut butter, walnuts, chocolate chips, honey, vanilla, cinnamon, salt, fresh or

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-breakfast-cookies/ (may not work)