peanut butter banana breakfast cookies

DSC_2841

The scale has been slowly creeping into danger territory and I need to dial in my diet a little bit better.  I have mentioned before that I am terrible about eating breakfast so I wanted to come up with something that I could grab on the go.  And who can resist cookies for breakfast?  I am hoping that telling my brain that I am having cookies in the morning will make it easier for me to resist sweet treats the rest of the day.  I have always been intrigued by the concepts of breakfast cookies and wanted to try to create my own version without sacrificing flavor.  They are wholesome and made healthier than your usual cookies by using coconut oil and bananas instead of butter.  They are also loaded with oats, peanut butter, coconut, hemp seeds and cocoa nibs.  One or two in the morning should give you plenty of energy to make it through to lunch.  So go ahead and indulge, eat a cookie for breakfast without the guilt!

DSC_2796

Peanut butter banana breakfast cookies

Makes about 14 cookies

 

Ingredients:

 

1 cup whole-wheat pastry flour

1 cup oats

½ teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 ripe bananas

¼ cup coconut oil, melted

1/3 cup natural peanut butter

¼ cup natural cane sugar

3 tablespoons brown sugar

1 egg

1 tablespoon hemp seeds

¼ cup cocoa nibs

¼ cup coconut

turbanido sugar (optional)

oats-1

Method:

 

Pre-heat the oven to 350 degrees.  Line a cookie sheet with parchment paper

 

In a medium bowl, mix together the flour, oats, salt, cinnamon, and baking soda.  In a stand mixer, mix the bananas, coconut oil, peanut butter and sugars until well combined, add the egg.  Add the flour mixture along with the hemp seeds, cocoa nibs and coconut.

 

Using a tablespoon scoop, drop rounds of cookie batter onto the prepared baking sheet, spacing them about 2 inches apart.  Flatten the cookies slightly with your fingers.  Sprinkle the tops with turbanido sugar if desired.  Bake for 10-12 minutes until the edges are lightly golden brown.  Allow the cookies to cool slightly before eating.

cocoa

  • 6 Comments
  • Facebook
  • Twitter
  • Pinterest
  • Stumbleupon
  • Email
  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “peanut butter banana breakfast cookies

    1. Linda

      I’m new to your post, but I liked how you replied to comments on one of my (now!) favorite soup recipes from your blog – red lentil, coconut curry soup, or something like that. Anyway, do you ever post WeighWatchers points for your recipes?

      Reply
      1. Tina Post author

        Hi Linda,

        I’ve never analyzed my recipes to fit into WeightWatchers points but I’ve been thinking about doing it for sometime. Would you find it helpful?

        Reply
        1. Linda

          I would personally find it very helpful and I think you would gain a sizeable audience if you did. It would be very straightforward to do this on the WeightWatchers website – they have a build-a-recipe feature where you input ingredients, calculate servings, and come up with a point value per serving.

          Reply
          1. Elizabeth

            sorry to butt in… but, I think WW has a strict policy against posting points. And you may risk being shut down.
            Also, WW changes their formula with each new program. So, a recipe that once was ten points on their old program may be 12 with the new. I had to ‘weigh’ in on this. lol

            Reply
      1. Tina Post author

        Hi Melisa
        To make this recipe gluten free, you can use gluten free oats but you will need to also substitute a gluten free flour for the whole wheat pastry flour. Hope that helps!

        Reply

    Leave a Reply

    Your email address will not be published.