Peanut Butter Banana Breakfast Cookies are ready in 15 minutes, only take one bowl and are a delicious and dessert-like breakfast treat to start your day!
So do you know how to make Monday dreams come true?
So sorry. It’s not magically making Monday’s disappear. Because Tuesday is really Monday’s ugly step sister. Fact.
Let’s make Monday dreams come true by eating cookies for breakfast! We have decided desserts for breakfast are always a great idea but now we are taking it up a notch, with cookies! But don’t worry, these are not sugar, fat and flour loaded cookies. Rather healthy, good for you, give your energy for hours sorta cookies. Bonus.
These cookies are filled banana’s, nutty oats, warm cinnamon, power foods like flax seed and chia seeds then drizzled with peanut butter. That is more because peanut butter makes everything better but that is here nor there. They are naturally vegan since the flax seed and chia seeds act as the binders so please don’t leave them out! While cookie crumbs may taste delicious, it will make them hard to travel with. Since we are all looking for quick and healthy breakfasts and snacks, amiright?
Plus they are whipped together in about 10 minutes and with only one bowl. So really there is no excuse not to make them! No messy kitchen and no hangry situations in sight. Feel free to add chopped nuts, dried fruit or other spices to really jazz them up. Customize them. Make them delicious.
Whatever you do, just eat cookies for breakfast!
Tools I used to make this recipe:
- 3 small mashed ripe bananas
- 2 cups old fashioned oats
- 1½ teaspoon cinnamon
- 3 tablespoons ground flax seed
- 1 tablespoon chia seeds
- ¼ teaspoon sea salt
- 1½ teaspoons vanilla extract
- Peanut Butter Drizzle:
- ½ cup Peanut flour or PB2
- ¼ - ½ cup unsweetened almond milk
- Cookies: Preheat oven to 350 degrees F. Line a baking sheet with a silicon mat or parchment paper.
- In a large bowl, mash the banana. Stir in the remaining ingredients.
- With a small cookie scoop, scoop the dough into 12 mounds. Don't worry about spacing, they won't spread when being baked. Press down with the bottom of a glass that has been sprayed with non stick spray or wet your hand slightly, and flatten each cookie to about ¼ inch.
- Bake the cookies for 13-15 minutes or until the cookies are slightly firm, but soft to the touch.
- Let cookies cool for about 5 minutes on cookie sheet, then transfer to a wire rack.
- Peanut Butter Drizzle: In a small bowl, whisk together the peanut flour with ¼ cup of milk until smooth. Add more if yours is too thick. Drizzle each cookie.
- Store in an air tight container in the refrigerator.
Looking for more healthy breakfast treats?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!