Chocolate Peanut Butter Banana Oat Breakfast Cookies

Name: Chocolate Peanut Butter Banana Oat Breakfast Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 9 servings
Ingredients: 1 1/4 cups old fashioned oats; 3 tablespoons flaxseed meal; 3/4 teaspoon cinnamon; 1/4 teaspoon kosher salt; 1 small ripe banana; 1/3 cup peanut butter; 2 1/2 tablespoons honey; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 2 tablespoons chopped unsalted roasted peanuts; 1-2 ounces Dark chocolate

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Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
9 servings
Calories
195 kcal
Course
Breakfast, Baked Goods
Cuisine
American

Chocolate Peanut Butter Banana Oat Breakfast Cookies

Lindsey Herring

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These tasty, gluten-free, easy to make breakfast cookies will become a fast favorite in your house! No flour, oil, butter or refined sugars.

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Ingredients

Servings

1 1/4 cups old fashioned oats pulsed in a blender or food processor
3 tablespoons flaxseed meal
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 small ripe banana mashed
1/3 cup peanut butter
2 1/2 tablespoons honey, maple syrup to make them vegan
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 tablespoons chopped unsalted roasted peanuts optional
1-2 ounces Dark chocolate, chopped and melted (use dairy-free for vegan)

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Instructions

Preheat oven to 350° F.
Pulse the oats about 5 times in a food processor or blender.
In a large microwave safe bowl add the peanut butter and honey and microwave for about 15 seconds or until it's runny and easy to whisk together. Stir in the applesauce, mashed banana, vanilla, cinnamon and salt until combined.
Pour the oats and flaxseed meal into the peanut butter mixture and stir until combined. Stir in the chopped peanuts.
Scoop approximately 3 tablespoons worth of the dough onto a baking sheet lined with parchment paper. Press the cookie dough down with the palm of your hand to the desired thickness.
Bake the cookies for 12-14 minutes or until the edges are slightly browned. Remove from the oven and let them cool completely.
Once the cookies have cooled melt the chocolate in the microwave, stopping every 15 seconds to stir it until it's just melted. Use a spoon to drizzle the chocolate over the tops of the cookies.
Store the cookies in an airtight container and separate with parchment paper if you stack them on top of each other. Store the cookies in the refrigerator or freezer.

Nutrition Information

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Calories 195kcal (10%) Carbohydrates 25g (8%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Cholesterol 1mg (0%) Sodium 108mg (5%) Fiber 3g (12%) Sugar 12g (24%)