Peanut Butter + Banana Morning Cookie Recipe
Morning cookies are brilliant time savers for those too busy to eat healthily in the morning, but a morning cookie recipe can easily run into the not so healthy category depending on what they are made out of and who makes them.
We’ve come to the rescue with our delicious and healthy Peanut Butter + Banana Morning Cookie Recipe. Made from a range of health-promoting ingredients, you are sure to start the day right with one of these little gems at your side.
A typical problem with morning cookies is that they use sugar and they hide that inclusion quite well! Instead of sugar, we use bananas, maple syrup, coconut oil, and vanilla extract. These ingredients combined create a sweet profile that needs little else.
To get started on your very own morning cookies, preheat your oven and grab a bowl. Add in your bananas and give them a good mash. Once they are mashed, add the rest of the wet ingredients. It’s at this point that you will add the flax eggs, which are made up of ground flax and water that has been set aside for 15 minutes.
Once they are whisked together well, add your dry ingredients and using a cookie scoop, drop 2-tablespoon sized cookies onto your baking paper. These are fast bakers, so stick around as they take between ten to fourteen minutes. Allow them to cook sufficiently then have a try!
The Peanut Butter + Banana Morning Cookies store well, so bake enough to last you through to your next baking session – you’re going to love them.
Serves: 24-32 cookies
- 2 medium bananas, ripened
- ½ cup natural, organic unsalted creamy peanut butter
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup raisins
- ½ cup walnuts, finely chopped
- 2 tablespoons raisins
- 2 tablespoons chopped walnuts
- Preheat oven to 325°F.
- Line a baking sheet. Set aside.
- In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth.
- Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla.
- Whisk until well incorporated.
- Add the dry ingredients: oats, baking powder and baking soda.
- Using a rubber spatula , stir and fold until well mixed.
- Fold in raisins and walnuts.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart.
- Optionally, press raisins and walnuts into the tops of each cookie.
- Using a fork, flatten each cookie to desired thickness.
- They won’t spread much during baking.
- Bake for 10-14 minutes. Mine took 12 minutes.
- Allow to cool on the baking sheet for about 10 minutes.
- Using a heatproof spatula, carefully lift cookies onto a cooling rack.
- Allow to cool completely.
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