Banana Peanut Butter Breakfast Cookies with Whole Wheat, Oats, and Dried Blueberries

October 27, 2014

These breakfast cookies are best when eaten freshly baked, when the exteriors have a thin crispiness to them. But our girls also love the cookies the next day after a few seconds in the microwave to warm them up, when the exterior texture is softer. These cookies freeze beautifully, both before and after you bake them. So if you like that just-baked texture best of all, simply freeze the dough in its scooped-up cookie form, and then bake it up fresh whenever you like, adding a minute or two of e

1/2 c. unsalted butter, softened
1/2 c. creamy peanut butter
1/2 c. packed brown sugar
3 T. honey
2 large very ripe bananas, mashed
2 eggs
2 tsp. pure vanilla extract
1-1/4 c. white whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
3 c. old fashioned oats
2 c. crispy rice cereal
1 c. dried blueberries

Preheat oven to 350°. In the bowl of a stand mixer, combine butter and peanut butter. Beat on medium speed until just incorporated. Add brown sugar and honey, and beat until mixed together. Add bananas,...
See the full directions on my site

Nutritions

Calories
559

Sodium
246mg
10% DV

Fat
20g
30% DV

Protein
15g
31% DV

Carbs
81g
27% DV

Fiber
10g
42% DV