Peanut Butter Banana Breakfast Cookies

Peanut Butter Banana Breakfast Cookies Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

2 bananas, mashed

⅓ cup creamy peanut butter

⅔ cup unsweetened applesauce

¼ cup almond flour

2 tablespoons raw shelled hempseed

1 teaspoon vanilla extract

1½ cups quick-cooking oats

½ cup pitted dates, chopped

Instructions

1Preheat the oven to 350°F.

2Line a baking sheet with parchment paper and set aside.

3Add the mashed banana and peanut butter to a large bowl and mix well. Add the applesauce, flour, hempseed, and vanilla. Mix well. Stir in the oatmeal and dates.

4Drop cookie dough, 1 heaping tablespoon at a time and 2 inches apart, onto the prepared baking sheet. Flatten with the back of a fork. Bake cookies for 25 minutes.

5Remove from the oven and let the cookies cool 5 minutes, then move to a cooling rack.

6Note: You can also freeze these cookies after baking. Pack in a freezer bag and store in the freezer for up to 6 months. Remove as many cookies as you like for breakfast. They will take about 30 minutes to defrost at room temperature.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.