Healthy 2-Ingredient Breakfast Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
- 1/4 cup peanut butter chips
- 2 large, ripe bananas
- 1 3/4 cups quick oats*
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate chips (i use semi-sweet dark or miniature)
- 1-2 teaspoons honey (adjust to your taste preference)
- 1/4 cup cacao nibs
- 1/4 cup nutella or any hazelnut spread
- 1/3 upcrushed nuts of choice (pecans peanuts, almonds, walnuts, etc)
- 1/3 updried fruit (think cranberries raisins, sultanas, chopped dates)
- 1-2 teaspoons pure vanilla extract (adjust to your taste prefere
- 1/4 cup shredded coconut
- **measurements are based on what i have tried with
- Carbohydrate 0.777755555555556 g
- Cholesterol 0 mg
- Fat 1.9398 g
- Fiber 0.286666666666667 g
- Protein 0.817577777777778 g
- Saturated Fat 0.656955555555556 g
- Serving Size 1 1 cookie (4g)
- Sodium 14.5022222222222 mg
- Sugar 0.491088888888889 g
- Trans Fat 0.0689933333333335 g
- Calories 22 calories
Preheat oven to 175°C | 350°F.Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, ¼ cup chocolate chips and 2 teaspoons of honey into these).Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies). Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)Remove and allow to cool on a wire rack.
