PEANUT BUTTER BANANA BREAFAST COOKIES
SERVES 24 COOKIES
2 bananas, mashed
1⁄3 cup creamy peanut butter
2⁄3 cup unsweetened applesauce
1⁄4 cup almond flour
2 tbsp raw shelled hempseed
1 tsp vanilla extract
1 1⁄2 cups quick-cooking oats
1⁄2 cup pitted dates, chopped
NUTRITIONAL VALUES
Calories: 91kcal
Fat: 6.4g (3.5g S.Fat)
Carbs: 7g
Protein: 1.3g
Sugar: 0.6g
Sodium: 50mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4).
Set aside a baking sheet lined with parchment paper.
In a large mixing bowl, combine the mashed banana and peanut butter. Mix in the applesauce, flour, hempseed, and vanilla extract. Combine thoroughly. Combine the oatmeal and dates in a mixing bowl.
Drop 1 heaping tbsp of cookie dough at a time, 2 inches apart, onto the prepared baking sheet. Using the back of a fork, flatten the mixture. Cookies should be baked for 25 minutes.
Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
Set aside a baking sheet lined with parchment paper.
In a large mixing bowl, combine the mashed banana and peanut butter. Mix in the applesauce, flour, hempseed, and vanilla extract. Combine thoroughly. Combine the oatmeal and dates in a mixing bowl.
Drop 1 heaping tbsp of cookie dough at a time, 2 inches apart, onto the prepared baking sheet. Using the back of a fork, flatten the mixture. Cookies should be baked for 25 minutes.
Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
RECIPE NOTES
You can also freeze these cookies after they've been baked. Place in a freezer bag and freeze for up to 6 months. Take as many cookies as you want for breakfast. At room temperature, they will take about 30 minutes to defrost.
