These are not delicate cookies. They’re dense little crumbly fellows…
I’m pretty amazed how awesome these are, considering that they don’t have any oil/margarine or added sugar (just maple syrup). I like being able to eat these for breakfast without feeling guilty!
Also, they’re freezer-friendly, so you can freeze them and pop them out a couple hours before you plan on eating them.
They’re really great if you’re on the go and just need a bite of something healthy and filling.
December 19, 2013 – I’ve come across many other breakfast recipes this year, and have been inspired to tweak this recipe even further over the last little while. I removed the flour, which in turn allowed me to remove the soy milk and vegan egg replacer. I added nuts and raisins to make things more interesting, and even added protein powder to make these babies even healthier. The result is a moist breakfast cookie that almost tastes like banana bread. I hope you enjoy the update to the recipe below!
- 2 ripe bananas (overripe is fine)
- ⅔ cup applesauce (or apple baby food)
- ⅓ cup natural peanut butter (or almond butter / sun butter)
- ¼ cup maple syrup
- 2 tbsp vanilla protein powder (optional)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 ½ cups quick cooking or rolled oats (use gluten-free, as needed)
- ¼ cup walnuts (or other nuts, or coconut)
- ¼ cup raisins (or chocolate chips, or more nuts)
- Preheat oven to 350F/175C degrees.
- In a large bowl, mash the banana into a thick paste. Add the applesauce, peanut butter, maple syrup, protein powder, vanilla and cinnamon, and mix well.
- Stir in the oats, nuts and raisins.
- Line cookie sheet with parchment paper. Drop spoonfuls of dough onto the sheet and bake 20 minutes*, or until slightly browned.
- Store in an airtight container for up to 3 days. May also be frozen and brought-out as needed.
Inspired by Sugar-Free Vegan Peanut Butter, Oatmeal and Banana Cookies, About.com.