Blueberry Banana Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 2 ripe bananas, mashed up well
02 - 1 teaspoon of vanilla
03 - A pinch of salt to taste
04 - 1 cup of classic rolled oats
05 - ¼ cup of maple syrup or honey—use what you like!
06 - ½ teaspoon of cinnamon powder

→ Mix-Ins

07 - Optional: ¼ cup of chopped almonds or walnuts
08 - ½ cup fresh and juicy blueberries

# Instructions:

01 - Get your oven ready by heating it to 350°F (175°C). Spread some parchment paper on a baking tray.
02 - Take a medium-sized mixing bowl and use a fork to mash those bananas until they’re nice and creamy with few lumps.
03 - Pour the oats, sweetener (your choice of maple syrup or honey), vanilla extract, salt, and cinnamon into the banana mash. Mix it all up until it comes together fully.
04 - Fold in the fresh blueberries gently. Try not to squish them too much, so the berries keep their shape and don’t release too much juice.
05 - Scoop out roughly 2 tablespoons of dough for each cookie and plop them onto your baking sheet. Use the back of a spoon to gently press them down into a cookie shape, leaving some space between each piece.
06 - Bake the cookies in your oven for about 12-15 minutes until they’re firm and just starting to turn golden around the sides.
07 - Leave the cookies on the tray for about 5 minutes before carefully moving them to a cooling rack to finish cooling completely.
08 - You can eat them warm or at room temperature. Keep any extras in a container that seals tightly.

# Notes:

01 - If you’re using frozen blueberries, toss them in straight from the freezer to stop the dough from getting too wet or stained.
02 - Want more texture? Add some chopped walnut or almond pieces for a crunch and extra protein.
03 - These cookies hold up well in a sealed container: 3 days at room temperature, about a week in the fridge, or up to 3 months in the freezer.
04 - To make it vegan-friendly, skip the honey and stick to maple syrup as the sweetener.
05 - If your dough feels too runny, toss in another 2 or 3 tablespoons of oats to thicken it up.

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