Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips

Peanut Butter Banana Oat Breakfast Cookies ~ These cookies have the great flavor of peanut butter, are power packed because of adding protein powder and are egg & flour free and are sweetened with bananas & applesauce.  If you want to indulge, add some chocolate or carob chips & take the flavor up to the next level!

They go perfect with a cup of coffee...

Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips (optional) ~ I've come up with another recipe/spin on my original Breakfast Cookie.   This newly created recipe turned out so good & we ate it so quick ~ it barely lasted two days around here.   This time my recipe includes peanut butter, vanilla protein powder, chopped nuts ~ and a carob / chocolate chip option that is really wonderful.  Hands up if you love the flavor combo of Reese's Peanut Butter Cups ~ pb & c, ROCKS!   Nutella, spread on top of these cookies, is another winner in my book & the boys agree.  Roy told me these cookies really helped to keep the hunger pains away when he had them for a late afternoon snack.  The extra protein from the peanut butter & the vanilla protein powder give them that little extra bit of oomph, to give them even more staying power than the original Breakfast Cookies.  Very cool!

The cookie is soft, thick & chewy (it reminds me of 'Grandma's Cookies' brand) ~ with the great taste of peanut butter & the extra goodness from the vanilla protein powder.  I think the taste & the texture is even better the second day, the flavors seem to develop more as the cookie sits.  If you're a fan of peanut butter cookies, give this new Breakfast Cookie a try. 

I'm really digging eating these different Breakfast Cookies in the mornings...  How about you?   :)

** Updated 7/15/2012 ~ If you are having a hard time finding vanilla protein powder or butter extract, you can make the cookies without them, no need to replace them with anything else.  The texture/flavor will just be a little bit different.

If you don't like or don't/can't eat peanut butter,  you might try using your favorite nut butter instead.   ((or even soy butter for those who want the flavor / taste of peanut butter without actually using a nut butter))  Just change the name of the cookies to match the name of the new nut butter ((or soy butter)) used.  

I worked up the nutritional info for the cookies, over on Calorie Count.com, based on 16 cookies in a batch, like I normally make.  The info is without the optional carob / chocolate chips or butter extract, but I did include the protein powder.  Check out the nutritional info using the link here.

 Cheers!  :)

Peanut Butter Banana Oat Breakfast Cookies ~ with optional carob or chocolate chips

makes 16 regular sized cookies or 12 large sized

To print a copy of the recipe ~ CLICK HERE ~

• 2 ripe bananas, mashed until smooth & creamy
• 1/3 cup peanut butter ~ creamy or chunky 
• 2/3 cup unsweetened applesauce
• 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
• 1 tsp vanilla extract
• 1 tsp butter flavor extract ** (optional)
• 1 1/2 cups quick oatmeal  ~ uncooked  (or use old fashioned oats for more oatmeal texture)
• 1/4 cup chopped nuts (peanut, walnut, or your favorite)
• 1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more - try it both ways to find which works best for your tastes) or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)

 
When cookies are completely cool, store in a covered container.  Enjoy!

...or with a cuppa tea.