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

45 min
16 portions
By blogspot.com
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. This recipe from watching-what-i-eat.blogspot.com has 902934 fans. Head to the store and pick up bananas, vanillan extract, chocolate chips, and a few other things to make it today. It works well as a very affordable morn meal. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 44%, this dish is good. If you like this recipe, you might also like recipes such as Peanut Butter Bananan Oat Breakfast Cookies with Carob/Chocolate Chips, Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies, and Bananan Oatmeal Cookies with Peanut Butter and Chocolate Chips.

Ingredients

  • ¼ bananas
  • 1 tspbutter flavor shortening
  • ¼ dlchocolate chips
  • 75 gcreamy peanut butter
  • 25 gnuts
  • 350 goatmeal
  • ¼ dlunsweetened applesauce
  • 1 tspvanilla extract
  • ¼ scoopvanilla protein powder

Instructions

    1. 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. 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. 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. 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. 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.