Peanut Butter Banana Breakfast Cookies

Prep Time 10 min Cook Time 15 min Serves 18 Cookies     adjust servings

Ingredients

  • 1 cup spelt flour (for a gluten free version, use gluten free all purpose)
  • 1 1/2 cups rolled oats
  • 1 ripe banana smashed
  • 1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter. I have a recipe here )
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 2-4 T almond milk
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl .
  3. 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. )
  4. Combine wet and dry and stir just until they are well incorporated. The dough will be very sticky.
  5. Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.

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Recipe Notes

I bake a big batch of these and store some in my freezer for busy mornings. Enjoy!

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