Blueberry Pistachio Breakfast Cookies

Ingredients

  • 2 1/2 Cups quick oats can use gluten free
  • 1 Cup peanut butter
  • 1/2 Tsp salt
  • 1/2 Tsp ground cinnamon
  • 1/2 Tsp vanilla extract
  • 1/2 Cup pure maple syrup
  • 2 Large bananas mashed
  • 1/2 Cup pistachios shelled
  • 1/2 Cup blueberries fresh or frozen

Instructions

  1. Preheat oven to 325 degrees
  2. Line a large baking sheet with parchment paper
  3. In bowl of stand mixer, or large bowl using had mixer, mix all ingredients except for blueberries until well combined.
  4. Gently fold in blueberries.
  5. Drop dough by 1/4 cup fulls onto prepared pan.
  6. Slightly press dough down to desired thickness.
  7. Bake in preheated oven for 15-18 minutes, until slightly golden.
  8. Allow cookies to cool completely before removing from pan.
  9. Store in an airtight container for up to one week.
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