Recipe
Watching What I Eat: Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips
A soft, cookie-shaped breakfast you can make ahead and grab all week. Mashed banana and applesauce do the binding, so the recipe is egg-free and dairy-free without trying to be. They lean more snack than dessert, which is exactly what makes them good at 7 am.
Ingredients
- 322 ripe bananas, mashed until smooth & creamy
- 16 tspbutter flavor extract ** (optional)
- 4 cupcarob or chocolate chips (**optional)
- 5.3 cuppeanut butter - creamy or chunky
- 4 cupchopped nuts (peanut, walnut, or your favorite)
- 24 cupsquick oatmeal - uncooked (or use old fashioned oats for more oatmeal texture)
- 10.7 cupunsweetened applesauce
- 16 tspvanilla extract
- 161 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
Instructions
- Preheat heat oven to 350 degrees.In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.
- Add in the oatmeal & nuts to the banana mixture & combine. (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
- Let dough rest for 10 minutes.Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now)
- Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more - try it both ways to find which works best for your tastes) or until golden brown & done.
- Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)When cookies are completely cool, store in a covered container. Enjoy!...or with a cuppa tea.
Cook's notes
- Let the dough rest for ten minutes before scooping so the oats hydrate and hold together.
- Flatten each cookie gently — they will not spread on their own.
- They turn a little chewier by day two, which most people here consider an upgrade; store them airtight.
Recipe questions
- Do they keep?
- In a covered container at room temperature, about four days. They also freeze well for up to two months — pull out two the night before.
- Can I skip the protein powder?
- Yes. Leave it out and the cookies are still great, just softer and slightly lower in protein.
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