These Banana Peanut Butter Breakfast Cookies are healthy, refine sugar free, vegan and gluten free. A great breakfast or snack that is fun, tasty and good for you!
- 3 large very ripe bananas
- 1 cup natural peanut butter
- ⅓ cups maple syrup
- 3 cups rolled oats, or quick oats
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chopped walnuts, or nuts of choice
- ½ cup Optional: mix-in of your choice (chocolate chip, raisins, cranberries)
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Preheat the oven to 160C (325F) and line a cookie sheet with parchment paper.
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To a mixing bowl, add the bananas and mash well until creamy.
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Add the peanut butter, maple syrup and vanilla extract give it a good stir.
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Add the oats, cinnamon and salt and stir well to combine.
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Fold in the chopped nuts and any optional mix in of choice, either chocolate chips or dried fruit.
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Using a cookie scooper or a spoon, divide the cooke dough into 3 tablespoon balls. Place them on the prepared baking sheet. Flatten with your hand to form a cookie shape. Makes about 14 large cookies.
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Bake for 15-18 minutes, they should be slightly golden brown on the edges, and still soft in the middle. Allow to cool for 10 minutes on the baking sheet before transferring.
Store in an airtight container for about 5 days or freeze for 3 months.