Peanut Butter Breakfast Cookies
Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!
Servings: 16 -20 cookies
Equipment
Ingredients
- 2/3 Cup Peanut Butter
- 2 Overripe Bananas about 1 cup
- 1/4 Cup Maple Syrup
- 1 Tablespoon Molasses or substitute with honey
- 1/4 teaspoon Salt
- 2 ¼ Cups Old Fashioned Oats
- 3/4 Cup Milk Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don't have either, spray lightly with cooking spray to avoid sticking.
- Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt. Mix, mashing the bananas as you stir so that they are well incorporated but small chunks remain.2/3 Cup Peanut Butter, 2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/4 teaspoon Salt
- Add the oats and chocolate chips and fold everything together.2 ¼ Cups Old Fashioned Oats, 3/4 Cup Milk Chocolate Chips
- Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.
- Press the tops gently to flatten them out as these will not spread at all.
- Bake at 350 for 10 minutes and serve warm or place in a sealed container and store in the fridge for up to 1 week.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 182mg | Fiber: 2g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg