Watching What I Eat: Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips
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 ce
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 2 bananas
- 1 tsp butter flavor shortening
- 0.25 cup chocolate chips
- 0.33333334 cup creamy peanut butter
- 0.25 cup nuts
- 1.5 cups oatmeal
- 0.6666667 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 scoop vanilla protein powder
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.