I've become less fond of sugary breakfast foods as I've gotten older, but every once in a while a sweet treat in the morning is a nice indulgence. This recipe for breakfast cookies has a name that is longer than the list of ingredients, but the ingredients are mostly healthy and the end result is deliciously breakfast-worthy. In fact, I would eat these cookies any time of the day! I had to add some banana as my dough was a bit too dry to form into balls, possibly because of the brand of almond butter I used (MaraNatha All Natural No Stir Creamy Almond Butter), but a little banana in a recipe is not a bad thing. The preparation of these cookies couldn't get much easier, so there is no excuse not to give these tasty bites a try.
Five-Ingredient Blueberry Oatmeal Breakfast Cookies
1 C. oatmeal (not instant)
1/2 C. brown sugar
1/2 C. almond butter
1/2 ripe medium banana, mashed
1 C. blueberries
Combine the oatmeal and sugar in a large bowl, using your fingers to break up any sugar lumps. Mix in the almond butter, again using your hands to thoroughly blend all ingredients. Stir in the mashed banana. Gently fold in the blueberries. Form the dough into 2-inch balls. Flatten the dough balls slightly and place on a cookie sheet (I lined my pan with Silpat). Bake at 375 degrees for 12-15 minutes. Remove from the oven (the cookies will be soft) and allow to sit for about 10 minutes until firm. Makes 12 cookies.
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