220 grams (8 oz) old fashioned oats
50 grams (2 oz) fine oats
70 grams (2,5 oz) dry red blueberries
120 grams (4 oz) whole wheat flour
125 grams (4 oz) butter, softened
2 medium eggs
110 grams (3,5 oz) honey
100 grams (3,5 oz) peanut butter
1 tea spoon vanilla extract
2 bananas, mashed
120 grams (4 oz) sour cream
1 tea spoon soda bicarbonate
In a medium bowl combine old fashioned oats, fine oats, dry blueberries, flour and a pinch of salt. Set aside.
In a small bowl mix sour cream with the soda bicarbonate. Set aside.
In a large bowl beat soften butter until fluffy, Add eggs, one by one, beating after every egg. Add honey, peanut butter and vanilla extract and beat for another minute.
Add sour cream and mashed bananas and mix well with a rubber spatula until all combines.
Add flour mixture to the wet ingredients and gently fold with a rubber spatula.
Line a cookie sheet with baking paper.
Using an ice-cream scoop, scoop the batter on the baking sheet into medium dough balls, as you leave a little bit of space between each cookie.
Bake 15 minutes.
Remove from oven and set aside to cool to room temperature.
Serve immediately. These cookies are best on the day when baked, but you could also store them in a box at room temperature for up to 2 days.