Updated: Mar 11, 2019
First let me just say that I love the idea of a breakfast cookie. Its such a quick, cute, and easy way to eat breakfast. I can grab a few out the fridge, pop them in the microwave for like 30 seconds, and be on my way while scarfing them down in the car.
I was craving a good breakfast cookie yesterday, so I ran to Whole Foods to get some ingredients. I'm obsessed with peanut butter so that's always a winner. You can always substitute with almond butter or cashew butter, just make sure that you're getting an all natural version without all the additives and preservatives.
The great thing about these cookies is that they are packed with some super healthy ingredients. The stars of the show, rolled oats and quinoa flakes (yes quinoa flakes), are going to give you such a good dose of fiber, protein, and antioxidants. The banana is great for potassium, fiber, other vitamins and minerals, and digestion. This recipe is also awesome because its not loaded with refined sugar like traditional cookies. Even though the recipe calls for maple syrup, I get a brand of syrup by NuNaturals that has zero grams of sugar and uses stevia. Less sugar means healthier hormones and a happier waistline.
Of note: If you'd like to make these cookies vegan just swap the regular egg out for a flax egg.
1/2 cup all natural peanut butter
1 banana mashed
1 teaspoon vanilla extract
1/4 cup maple syrup (I use a sugar free brand)
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder (I use gluten free)
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, beat together the wet ingredients. Once smooth and creamy, add in the dry ingredients and fold together.
Spoon the batter onto the pan into your preferred size cookies and gently flatten with your hands.
Bake for 12 minutes. Remove from the oven, let sit on the pan for 3 - 5 minutes, then transfer the cookies to a plate to finish cooling.
Enjoy these cookies as you head out the door for breakfast or even dessert!
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