blueberry oatmeal breakfast cookies

These are “kitchen pantry cookies.” With lots of optional add-ins, you can throw in whatever is in the pantry.  Consider chocolate chunks, nuts, raisins, etc.  I added some extra honey because my bananas were nowhere near ripe.  If your bananas are super soft and ripe, reduce the honey.

hope these make your belly smile…

Adapted from How Sweet Eats


Dry Ingredients

  • 2 c. old-fashioned rolled oats
  • 1 c. white whole wheat pastry
  • 1/3 c. organic ground flaxseed
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/4 t. sea salt

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1 large organic egg, lightly beaten
  • 1/4 c. organic coconut palm sugar (yes, this is a wet ingredient)
  • 3 T. coconut oil, melted
  • 2 T. organic butter, melted
  • 3 T. organic milk
  • 2 T. organic vanilla extract
  • 3 T. to ¼ c. local honey (increase honey to ¼ c. if your bananas are not ripe and/or if you like things a little sweeter)

Add-ln Ingredients

  • 1 c. fresh organic blueberries
  • 1/2 c. toasted sliced almonds, optional
  • 3 oz. dark chocolate, chopped (my favorite is liberty chocolates), optional

Directions: Preheat the oven to 350 degrees.  In a small bowl, stir together the dry ingredients.  In a separate, larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet ingredient.  Stir gently, just until combined. Stir in any or all of the add-in ingredients.  Use a scoop to create cookie mounds. Bake on a silicone lined baking sheet or baking stone for approximately 15 minutes.  (If using a baking stone, a few more minutes may be needed)

Note: I added the full amount honey to this batch because my bananas were nowhere near ripe.  If your bananas are super soft and ripe, omit the honey.