Sunday, August 5, 2012

whole wheat, peanut butter & banana breakfast cookies

Breakfast to go? Bake up a batch of these whole wheat, peanut butter and banana cookies.....

adapted from A Few Short Cuts
makes 18 cookies

2 bananas - ripe
1/3 cup creamy peanut butter
1/3 cup canola oil ***I used coconut oil***
1 cup brown sugar ***I used a combination of 1/2 cup date sugar and 1/4 cup coconut palm sugar***
1 teaspoon vanilla extract
3 1/4 cups whole rolled oats
1/4 cup all-purpose flour ***I used whole wheat flour. But you can also use a gluten free mix but make sure all of your other ingredients are also gluten free.***
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Preheat oven to 350° and line two cookie sheets with parchment paper.

In a bowl, mash bananas and add peanut butter. Mix until combined. Add oil and vanilla. Mix again. Add sugar and mix until until everything is thoroughly combined. In a separate bowl, combine the oats, flour, baking powder, baking soda and salt. Slowly fold the oat mixture into the banana mixture until everything is combined. Using a 2 ounce cookie scoop, scoop mounds of dough onto your prepared cookie sheets, about 2 inches apart. Gently press down your cookies so that they are flattened slightly. Bake for 12 - 15 minutes, rotating your sheets halfway through baking time. Leave on cookie sheets for 5 minutes before transferring them to a cooling rack. 

These breakfast cookies aren't too sweet and have a chewy granola bar texture. 

Try turning them into breakfast thumbprint cookies by adding a little natural jam in their centers. 

Or substitute almond butter for the peanut butter. 

And if you're feeling naughty, add a few chocolate chips.

Individually wrap them in pieces of parchment paper and store them in your freezer. 

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