Breakfast Cookies
Cookies for breakfast? You betcha! These flourless cookies are packed with fruits, peanut butter and oats to create a sweet treat that’s healthy enough for breakfast. Bananas are a common substitution in baking and in this recipe, they show off just how much they can do! If you’ve got a few bananas hanging around that are on the brink of going bad, make a batch of these breakfast cookies — the more ripe, the better! But don’t worry — the bananas aren’t overpowering and neither is the peanut butter. All of the flavors balance one another and really enhance the dark chocolate and tart raspberries. They’re easy to make and an easy and satisfying breakfast to enjoy with a cup of coffee or take on the go!
Ingredients
4 ripe bananas
2 eggs
1 cup peanut butter
3 cup rolled oats
1/2 teaspoon baking powder
1 teaspoon vanilla extract
chopped dark chocolate or chocolate chips
raspberries or fruits of your choice
Instructions
Preheat oven to 350°F. Mash ripened bananas. Stir in peanut butter and oats until thoroughly mixed.
Add eggs, vanilla extract and baking powder.
Fold chocolate chips and fruit into the dough. Chill dough for 30 minutes in the refrigerator.
When dough is chilled, scoop dollops of dough onto cookie sheet.
Bake at 350°F for 12 - 15 minutes or until edges of cookies lightly browned. Cookies should be firm and cakey in texture.
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