After a morning workout, there is nothing tastier than Breakfast Cookies! As you know from my prior posts, I have tried to prepare smaller snacks loaded with protein and gluten free for Mickey and I to enjoy after a 5 a.m. class/run. The last variation had more of a fruit flavor with the banana and raisins, but this time, I wanted to try some with nuts/nut butter.
Peanut Butter Banana Oat Breakfast Cookies
Preheat your oven to 350 degrees (I made the mistake of cooking these at 375 and they almost burned)
2 ripe bananas
1/3 cup almond butter (or peanut butter if you prefer)
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder (try the low calorie protein!) This is also not necessary for the cookie, so it is optional.
I tsp. vanilla extract
1 ½ cups rolled oats/old fashioned oats, uncooked
¼ cup chopped nuts (peanut, walnut or almonds) (optional)
¼ cup carob or chocolate chips (optional)
¼ cup flax (optional)
This was so easy to mix. No mixer needed, but be sure to really mash those bananas.
Place cookies on wax paper on baking sheets, although I had some difficulties taking them off of the paper after baking. Bake for approximately 15 minutes, checking occasionally so that they do not burn! (Mickey made a face when the kitchen was filled with smoke.)
This recipe made approximately 9 to 10 cookies of decent size. They are delicious and loaded with goodies! Enjoy!