Peanut Butter Banana Breakfast Cookies
Try this Peanut Butter Banana Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp cinnamon
- 1/4 cup unsweetened applesauce
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup pure maple syrup
- 1 1/2 cups rolled oats
- 1 ripe banana smashed
- 1 cup spelt flour (for a gluten free version use gluten free all purpose)
- 1/3 uppeanut butter (if you have a peanut allergy you can sub sunflower butter. i have a recipe here)
- 2-4 t almond milk
- Carbohydrate 130.807509996032 g
- Cholesterol 123.64583333002 mg
- Fat 54.517384999271 g
- Fiber 14.3319337716897 g
- Protein 18.0222983305912 g
- Saturated Fat 30.7580933328793 g
- Serving Size 1 1 recipe (339g)
- Sodium 383.57966657968 mg
- Sugar 116.475576224342 g
- Trans Fat 4.67510266662939 g
- Calories 1062 calories
Preheat oven to 350.Mix all the dry ingredients in one bowl.Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )Combine wet and dry and stir just until they are well incorporated. The dough will be very sticky.Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.
