Recipe by sallysbakingaddiction.com

• 2 ripe bananas, mashed (3/4 cup)
• 2-1/2 cups old-fashioned whole rolled oats
• 1 cup nut butter (I used almond as Sally did)
• 1/2 cup pecans or walnuts chopped
• 1/3 cup honey or maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon (I used a Vietnamese cinnamon – see comment below)
• 1/4 tsp. salt (iodized table salt – Sally uses, kosher or sea salt – whatever you prefer – it should be a fine grain)
• 1 cup fresh or frozen blueberries (do not thaw frozen)

Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Add all of the ingredients to a large bowl and mix together with a wooden spoon or rubber spatula until combined.

Scoop 1/4 cup mound of dough per cookie on baking sheets, 6 cookies per baking sheet. The first sheet of cookies was smaller and the second larger to get 12 cookies. Basically, make the size you want to eat -cooking time is pretty much the same. Gently press the mounds down since they do not spread much. Bake for 18-21 minutes or until lightly browned.

Remove from  the oven and let cool on baking sheet for 5 minutes. Move to a wire rack to cool completely.

The cookies can be stored at room  temperature for up to 4 days or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature before eating.

Note 1: Vietnamese cinnamon is stronger and more intense than traditional cinnamon you buy in the grocery. It is a spicy and robust variety and has a higher oil content. For a very thorough post on cinnamon go here.

Recipe by cookingwithauntjuju.com