BREAKFAST COOKIES

I've been asked to make ya'll a healthy cookie recipe, and I am so excited to share this one with you! This oatmeal based cookie is the perfect size and balance between salty and sweet, and because it's full of oats, peanut butter, almonds and blueberries, aka protein and fat with some natural sweetness, you feel extremely satisfied after eating just one to satisfy that sweet tooth after dinner or when grabbing two as you run out the door for work. I hope you enjoy these as much as I did :) 

Might I add, I have been a firm believer in dessert being chocolate or vanilla and not fruit based; however, this cookie totally just changed that perspective. I'M A CHANGED WOMAN!!!

INgredients

Wet ingredients
2 bananas, ripened and peeled
1/2 cup peanut/almond butter
2 Tbsp pure maple syrup
1 teaspoon pure almond extract
2 Tbsp coconut oil, melted
2 eggs

Dry ingredients
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon (optional)
1 Tbsp collagen (optional)

​Additional ingredients
As many blueberries as you want (I used about 50 small-medium blueberries, 3-4 per cookie, and this recipe makes about 15 cookies 
As many almonds as you want (1/4 cup works fine)

Directions

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper or greased foil
2. In a large bowl, mash bananas with a fork until smooth. Add the remaining wet ingredients and mix together
3. Mix in the dry ingredients until smooth 
4. Fold in blueberries and almonds
5. Space 15 (golf ball sized) cookies onto the cookie sheet evenly, but don't worry they won't expand much. Use a fork to flatten the cookies to their desired thickness
6. Top with blueberries and almonds if desired
7. Bake for 12-15 minutes. I bake mine for about 15 minutes. Cool for 10 minutes on the baking sheet

Storage: These cookies are best consumed immediately or stored in an air tight container in the refrigerator for up to five days. Enjoy :))