Blueberry Peanut Butter Oat Cookies (Gluten-free, Egg free)

I love a good oat cookie, and when you can have the cookie for breakfast and reap the benefits of filling food? Well, you have a winner. That's it. Now here's the recipe.

Blueberry Peanut Butter Oat Cookies (Gluten-free, Egg free)

Makes 9 cookies | 10 minutes prep | 15 minutes to bake

Ingredients

• 2 cups gluten-free old-fashioned rolled oats 
• 2 mashed bananas 
• 1/2 cup creamy peanut butter (see notes)
• 2 Tbls honey 
• 1/4 cup chopped pecans 
• 1 tsp vanilla 
• 1/2 tsp cinnamon 
• 1/2 tsp salt 
• 1 cup fresh blueberries (see notes)

Directions

1. Line a cookie sheet with parchment and preheat the oven to 190 degrees Celsius. 
2. Mash the bananas and mix in all other ingredients except the blueberries. 
3. Using a large cookie scoop, create 9 mounds of cookie dough on the cookie sheet. 
4. Flatten the cookie dough a bit into discs, then press blueberries into the dough (roughly 6-7 per cookie). 
5. Bake the cookies for 15 minutes, then cool on the tray for 10 minutes. 
6. Store on the counter for a few days, or refrigerate for longer. Enjoy!

Notes

• I used Skippy Natural Creamy peanut butter. If you use a more natural, high-oil peanut butter, the consistency may not set as well.
• You can use frozen blueberries, but they may release more moisture than you want, and the cookies may not set as well. 
• For the cookie scoop, I use the Oxo Large Cookie Scoop, which is about 3 Tbls.