These healthy cookies are low-fuss and high-flavor. One bowl, one spoon, and you're set! They're full of fiber, naturally-sweetened, and are the perfect place for your favorite mix-ins. Fruit, nuts, seeds, chocolate chips - the world is your oyster!
Preheat the oven to 325 degrees F. Line 2 regular size baking sheets (or 1 large baking sheet) with parchment paper or silicone baking mats.
Mix the mashed banana, nut butter, applesauce, honey, and vanilla together in a large bowl until well combined. Stir in the remaining ingredients with a wooden spoon or spatula.
Scoop rounded spoonfuls of dough (about 2 tablespoons per cookie) onto the baking sheets. You can place the cookies close together since they will not spread while baking.
Gently flatten each cookie dough ball with your fingers to form a flat, disc-like shape.
Bake each batch for 20-25 minutes until the edges and undersides are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before placing them on a wire cooling rack to cool completely.
Store in an air-tight container at room temperature or in the fridge for up to 1 week. Or, freeze for up to 3 months.
Blueberry Chocolate Chip Breakfast Cookies https://thetoleranttummy.com/2018/08/28/blueberry-chocolate-chip-breakfast-cookies/