Monday morning I woke up in a fog. I had taken NyQuil the night before, as I could feel a cold coming on. By the time I woke up, it had hit me hard. I was congested, sniffling, sneezing, and just feeling pretty yucky. I worked from home, in an attempt to contain the germs, and I started feeling a little bit better by the afternoon. I still can’t tell if it was a cold, or if spring allergies finally got me. Either way, I was down for the count.
Eventually, my appetite came back, and I was craving something sweet. I still had lots of very brown bananas, and I thought it would be good to use those up, while whipping up something healthy. I remembered the Trail Mix Breakfast Cookies I had made awhile ago, and even though I was out of trail mix, I figured peanut butter would make a good stand in. Plus, these breakfast cookies are vegan, sugar free, and gluten free. So that’s pretty cool.
PB + Banana Breakfast Cookies
- 1 cup whole grain oats
- 2 very ripe bananas
- 1 tbsp peanut butter
- Preheat your oven to 350 and grease a cookie sheet. (Don't forget that step! Otherwise your cookies will stick to the pan!)
- Mash all the ingredients together, and then drop rounded tablespoons onto the cookie sheet.
- It should make about 12 small cookies.
- Bake for 15 minutes. These won't really brown, and they won't spread, but they'll be chewy and delicious.
After just a few minutes, you’ve got fresh cookies in the oven!
These will not be a decadent “dessert” cookie but they do taste good, and they’re great for a snack on the go. I called them breakfast cookies because I think they’d be awesome in the morning, but I just ate them as a snack. If you wanted more of a dessert cookie, you could definitely add some chocolate chips, walnuts, or even just more peanut butter. As the recipe is written, each cookie only has about 50 calories. Adding in chocolate chips would add a few calories, but they’d still be pretty healthy!
What are your thoughts on cookies for breakfast?