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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.2 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.5 g

View full nutritional breakdown of Peanut Butter Banana Oat Breakfast Cookie calories by ingredient
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Peanut Butter Banana Oat Breakfast Cookie

Submitted by: LORELAIS

Introduction

This cookie is soft, thick and chewy with a great taste of peanut butter and are a great way to indulge while still being healthy

*Note: The optional ingredients were not calculated into the nutritional information.
This cookie is soft, thick and chewy with a great taste of peanut butter and are a great way to indulge while still being healthy

*Note: The optional ingredients were not calculated into the nutritional information.

Number of Servings: 16

Ingredients

    2 ripe bananas, mashed
    1/3 cup peanut butter, creamy or chunky
    2/3 cup unsweetened applesauce
    1 tsp vanilla extract
    1 1/2 cups old fashioned oats, uncooked
    1/4 cup chopped nuts (almonds, peanut, walnut, or your favorite)

    1 scoop vanilla protein powder ** (optional)
    1 tsp butter flavor extract ** (optional)
    1/4 cup carob or chocolate chips **(optional)

Tips

You can cut down a few more calories by replacing regular peanut butter with PB2


Directions


Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana and peanut butter until completely combined then add in the applesauce, vanilla extract, and vanilla protein powder (optional) and butter flavor extract (optional); mix again until all are completely combined.

Add in the oatmeal and nuts to the banana mixture and combine. (** Add the optional carob / chocolate chips at this time if you want them mixed throughout or wait to add them to the top)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet and flatten cookies into circles. (** If you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 20-30 minutes or until golden brown. Remove from oven and let rest on cookie sheet for 5 minutes, then move to cooling rack.

When cookies are completely cool, store in a covered container. Enjoy!

Serving Size: Makes 16 Cookies

Number of Servings: 16

Recipe submitted by SparkPeople user LORELAIS.





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