The words “healthy cookies” may not lure me in, but cookies for breakfast? I’m listening.
I saw these on Pinterest and was intrigued by the simplicity. It’s totally my style, requiring little time and few ingredients. Of course, I couldn’t resist adding my own spin on it. I mixed in a little cocoa powder to chocolate-ify them up and a touch of
agave syrup. I have actually been putting peanut butter, chocolate and bananas in my oatmeal for years, so this is basically just a handheld version of my typical breakfast.
They are super filling, especially when paired with a healthy yogurt smoothie, and not in-your-face sweet–just subtle enough for the AM. These morning treats are soft and chewy, with an almost banana-oat-muffin-esque appeal. Especially when tasting them still warm from the oven.
Next time, I might play around and add raisins or dried cherries, but this time, I sprinkled a touch of coconut over top. What would you add to yours?
Ingredients:
Makes about 7 cookies. Recipe adapted from iheartvegetables.com
Ingredients:
2 ripe bananas
1 cup oats
1 tablespoon peanut butter
1 tablespoon unsweetened cocoa powder
1/4 teaspoon agave syrup
Unsweetened coconut, optional
Instructions:
3 Comments
These look great, Jenn. Have you tried baking with chick peas yet? I made chick pea blondes last night, and though I need to work on the texture, they were surprisingly delicious!
*blondies. I am not creating blondes out of my oven.
Sounds great, I will definitely try it! (The blondies, not the blondes…) 🙂