Watching What I Eat: Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips

Name: Watching What I Eat: Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips
Total time: 45 min
Yield: 16 servings
Ingredients: 2 ripe bananas, mashed until smooth & creamy; 1 tsp butter flavor extract ** (optional); 1/4 cup carob or chocolate chips (**optional); 1/3 cup peanut butter - creamy or chunky; 1/4 cup chopped nuts (peanut, walnut, or your favorite); 1 1/2 cups quick oatmeal - uncooked (or use old fashioned oats for more oatmeal texture); 2/3 cup unsweetened applesauce; 1 tsp vanilla extract; 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)

If you want to add more gluten free and dairy free recipes to your repertoire, Watching What I Eat: Peanut Butter Bananan Oat Breakfast Cookies with Carob / Chocolate Chips might be a recipe you should try. This recipe makes 16 servings with 103 calories, 4g of protein, and 5g of fat each. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

103 kcal

Calories

4 g

Protein

5 g

Fat

11 g

Carbs

Ingredients

For 16 servings

Estimated cost~€2.65 · ~€0.15/serving

Instructions

1
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.
2
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)
3
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)
4
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.
5
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.