My love for all things dessert related just continues to grow stronger. I could probably eat a dessert after every meal of the day. This recipe is perfect for days you want something sweet, but don’t want the calorie overload of a donut, though I won’t lie though…I love donuts despite how horribly unhealthy they are!
I’ve talked about using ripe bananas before, and this recipe uses them again. These bananas had gotten so brown I questioned if it was okay to use them, but they worked perfectly! I love recipes that use brown bananas because I hate wasting them. This recipe is sweetened without the use of refined sugars. All of the sweetness comes from the ripe bananas and the applesauce (unsweetened).
The dairy-free chips on top are optional, but in my opinion they are totally necessary. You only live once, right? I should be studying for a quiz right now, but was so excited to share my favorite breakfast cookie that I am, once again, procrastinating.
PEANUT BUTTER OATMEAL BREAKFAST COOKIE RECIPE
- 2 ripe bananas, mashed
- ½ cup unsweetened applesauce
- ⅓ cup organic natural peanut butter
- 1 tsp. vanilla
- ½ tsp. salt
- 1 tsp. cinnamon
- 1½ cups quick oats
- ¼ cup dairy-free baking chips (minis work best)
- additional baking chips to sprinkle on top (optional)
- Pre-heat oven to 350 degrees.
- Mash bananas in a bowl and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
- Stir in quick oats and baking chips.
- Continue to stir until mixture is combined.
- Drop spoonfuls of the mixture on a parchment lined baking sheet. Flatten the spoonfuls slightly and leave about an inch of space between each cookie.
- Sprinkle baking chips on top (optional).
- Bake for 20-30 minutes at 350 degrees.
- Allow cookies to cool and enjoy!