Thursday, March 28, 2013

Step Up to the Calorie Counter: Breakfast Cookies

Breakfast Cookies with Oatmeal, Bananas, Peanut Butter and More

  • Two ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter  
  • 2/3 cup unsweetened applesauce
  • 1 scoop vanilla protein powder (optional)
  • 1 tsp vanilla extract
  • 1 tsp butter flavor extract (optional)
  • 1 1/2 cups uncooked quick oatmeal  (or use old fashioned oats for more oatmeal-y texture)
  • 1/4 cup chopped nuts
  • 1/4 cup carob or chocolate chips (optional — for some people)

Preheat heat oven to 350ºF.

  1. In a large bowl, mix mashed banana and peanut butter until completely combined.
  2. Add in the applesauce, vanilla protein powder and the extract(s). Mix again until all are completely combined. 
  3. Add in the oatmeal, nuts and chips.
  4. Let dough rest for 10 minutes.
  5. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. 
  6. Bake cookies 20-30 minutes, until golden brown and done, or as doughy as you like them.
  7. Rest on cookie sheet for five minutes, then move to cooling rack.  
  8. If you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm.

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

Courtesy Watching What I Eat.

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