Blueberry Oatmeal Cookies

These are healthy vegan cookies that are perfect for breakfast!

Ingredients:

1 large banana (1/2 cup mashed banana)
1/4 cup unsalted peanut butter (or almond butter)
1 teaspoon vanilla extract
1 ¼ cup rolled oats (or instant oatmeal)
1/4 teaspoon cinnamon
3 tablespoons dark chocolate chips
1/3 cup blueberries
Optional: 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly grease the paper with coconut oil. Set aside.
2. In a large bowl, combine the mashed banana, peanut butter, vanilla, and maple syrup (if using).
3. Stir in the oatmeal, cinnamon, and chocolate chips.
4. Then carefully fold in the blueberries, but don’t crush them.
5. Use an ice cream scoop to form 6 cookie dough balls. Using oatmeal, the dough doesn’t stick as well as using instant oatmeal, so be sure to wet your hands.
6. Place the formed cookie dough on a baking sheet and press with a wet hand to create a round cookie shape.
7. Bake on the middle shelf of the oven for 15–20 minutes (until the edges are golden brown).
8. Let the cookies cool on the baking sheet for 10 minutes. Don’t touch the cookies—they will firm up as they cool.
9. Carefully slide a spatula under the cookies and transfer them to a wire rack to cool completely.
10. Store cookies in the refrigerator (in a cookie jar) for up to 3-4 days or freeze in zip-top bags for up to 3 months.

Yield: 6 cookies
Recipe: theconsciousplantkitchen.com