If you’re getting a little bored with breakfast, perhaps something like this might increase the excitement level in the morning. I mean, who doesn’t want the chance to eat cookies for breakfast?
These little breakfast bites are pretty darn tasty. I have to giggle a little bit about the name. I mean, they certainly look like cookies, but they don’t exactly taste like cookies. They kind of taste like a mix between a protein bar and a muffin. The oats offer a nice chewy texture and I am the last one to complain about eating something that contains both bananas and peanut putter. The chocolate chips are optional. I will say, that while I like chocolate, I actually preferred these cookies without.
These are particularly handy because you can make up a batch ahead of time and then just grab a couple of cookies in the mornings for breakfast. They are a great on-the-go breakfast (or snack). They still don’t offer quite enough protein to be considered for a meal, so I would still make an egg to eat alongside these little morsels.
I’ve been pretty stoked about eating “cookies” for breakfast this week! You ought to try it. It’s fun.
Peanut Butter and Banana Oat Breakfast Cookies
Slightly Adapted from Harvest Moon By Hand
2 ripe bananas, mashed until smooth and creamy
1/3 cup peanut butter ~ creamy or chunky
2/3 cup unsweetened applesauce (I used homemade applesauce)
1 scoop vanilla protein powder
1 tsp vanilla extract
1 1/2 cups rolled oats
1/8 cup carob or dark chocolate chips (optional)
Preheat heat oven to 350 degrees.
In a large bowl, mix mashed banana and peanut butter until completely combined. Add the applesauce, vanilla protein powder, and the extract. Mix again until all are completely combined.
Add in the oatmeal to the banana mixture and combine.
Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls (I used a 1 1/2 Tablespoon cookie scoop), onto a parchment paper-lined cookie sheet and flatten cookies into rounds. (If you are using e carob/chocolate chips, top the cookies you desire with 3-5 chips each.)
Bake cookies about 20 minutes, or until golden brown and done. (Note: the cookies were done at 25 minutes in my oven.)
Remove from oven and let rest on cookie sheet for 5 minutes. Move to a cooling rack.
When cookies are completely cool, store in a covered container. Enjoy! (Makes 2 dozen cookies.)
Nutritional Information (Per Breakfast Cookie with Chocolate Chips)
Fat: 2.6g (0.5g = Sat.)
Nutritional Information (Per Breakfast Cookie – No Chocolate Chips)
Fat: 2.2g (0.3g = Sat.)