For all you parents out there who struggle with healthy options for your kids’ breakfasts, I totally understand. Most of the time, breakfast is really a dessert--full of sugar and processed carbs.
In an attempt to provide a better breakfast option with all real ingredients for my daughter, I started making these cookies a couple of times a month. And, yes, I like them, too. They are great for on the go.
Cheers!
Jen
Peanut Butter Banana Breakfast Cookies
Makes 16 cookies.
Total time: 30 minutes
Ingredients:
- 3 medium bananas, over-ripened
- ½ cup all-natural peanut butter or other nut butter of choice
- ½ cup applesauce or one single serving applesauce container
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp salt
- Dash of nutmeg
- 3 cups of old fashion or thick-cut oats (gluten-free, if desired)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mash bananas. Mix in peanut butter and applesauce until well combined. Next, add vanilla extract, cinnamon, salt, and nutmeg. Then stir. Finally, fold in the oats.
- With a large ice cream scoop or ¼ measuring cup, scoop out mixture and place on a baking sheet lined with parchment paper. Continue with the remaining batter. Cookies can be close together as they don’t expand when they cook. Makes up to 16 cookies.
- Bake for 20-25 minutes, until slightly brown.
