Tuesday night I had a cookie craving. This happens every so often, due to my love for all baked goods, though cookies hold a special place in my heart. Since I am trying to be more healthful, I decided to make a cookie with some virtue; one that wasn’t full of flour, sugar, eggs, etc. These cookies are delicious, and incredibly easy to make. They are better the next day, when they have had time to sit and turn into wonderful bites of peanut buttery, banana goodness. I personally love anything that keeps well to the next day: pizza, cold or room temp, straight out of the box. Pasta, straight out of the pan with a fork. And cookies that keep well to the next day are the best out there. These little healthy beauties are perfect, and insanely versatile, which makes them one of my favorites, for sure.
Healthy Breakfast Cookies
1 1/2 cups natural peanut butter
1 1/2 cups oats
1 extremely ripe banana
1 tsp. baking soda
1/4 tsp. sea salt
I tbsp vanilla
Handful of semi sweet chocolate or cacao nibs
**Optional additions: chopped almonds, dried cherries or raisins, cinnamon, shredded coconut.
- Preheat oven to 350 degrees Fahrenheit.
- Mix oats, baking soda and salt together.
- Add peanut butter, banana, and vanilla.
- Add chocolate chips (and whatever other additions you desire).
- The “dough” will be a little thicker than a regular cookie dough consistency. Put small spoonfuls on a greased cookie sheet and pop into the oven for no longer than 10 minutes. You’ll want the cookies to be firm, and slightly browned. Sprinkle tops of cookies with chia seeds. I made these purely based on taste, so the cook time and the measurements vary. For extra fiber, next time I made add a little hemp protein powder, or some almond meal.
Make these this weekend, enjoy them with some hot tea, or organic coffee with steamed almond milk. Let me know if you give these a go! 🙂