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| Peanut Butter Oatmeal Raisin Breakfast Cookies ~ This breakfast cookie is sweetened with bananas, applesauce & raisins. It's gets its high protein from ~ peanut butter, vanilla protein powder & egg. |
Kimberly, (one of the readers of the blog) shared her tweaks to the original Peanut Butter Banana Oat Breakfast Cookies ~ recipe. In her version she added an egg, raisins, cinnamon & baking powder ~ & she left out the extra nuts, butter extract & carob/chocolate chips. Cool! It sounded like such a neat spin, I just had to give it a try ~ so I made them today. She turned the recipe into what I'm calling the ~ Peanut Butter Oatmeal Raisin Breakfast Cookies. Her version is very good & just as easy to make as the original version. We treated ourselves & 'frosted' some of the cookies with a few spreads that we like. (I've got a picture down below showing all the different ones we tried out)
Kimberly, thanks so much for sharing your version of the peanut butter breakfast cookie! You ROCK! :)
Updated 9/6/2012 ~ I worked up the nutritional info over at Calorie Count.com ~~ CLICK HERE ~~ for the breakdown.
Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version
makes 16 - 24 cookies, depending on the size you like your cookies
- 2 ripe bananas, mashed until smooth & creamy
- 1/3 cup peanut butter
- 1 egg, well beaten
- 2/3 cup unsweetened applesauce
- 1 scoop vanilla protein powder
- 1 tsp vanilla extract
- 1 tsp cinnamon (or more, to taste)
- 1/2 tsp baking powder
- 1 1/2 cups quick oatmeal ~ uncooked
- 1/4 - 1/3 cup raisins
Preheat heat oven to 350 degrees.
Mix, in a large bowl ~ mashed banana & peanut butter until completely combined. Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.
Add in the oatmeal, raisins & baking powder to the banana mixture & combine.
Let dough rest for 10 minutes. Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.
Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet. Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats. The cookies should not spread when baking.
Mix, in a large bowl ~ mashed banana & peanut butter until completely combined. Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.
Add in the oatmeal, raisins & baking powder to the banana mixture & combine.
Let dough rest for 10 minutes. Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.
Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet. Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats. The cookies should not spread when baking.
Bake cookies approx. 20-30 minutes, or until golden brown & done. (cooking time really depends on how big you make your cookies & if you like them a bit more soft in the middle) Remove from oven when done & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Cool cookies completely, then store in a covered container.
** For a special treat ~ check out some of the optional cookie 'frostings' below :) **
Enjoy!
~ OPTIONAL ~
Today, as a special treat, we've been enjoying adding some flavored spreads to the tops of these breakfast cookies. So far, we have 'frosted' the breakfast cookies with:
- Speculoos Cookie Butter from Trader Joe's (it tastes like gingerbread ~ J really likes it)
- peanut butter mixed with honey
- plain peanut butter
- Nutella
We all love having a 'special treat', every now & then. Especially when it's eating a 'frosted' cookie!
P.S. ~ I had some extra cookie dough/batter that wouldn't fit on the cookie sheet, so I cooked it like a pancake. One word ~ A W E S O M E !!! I just topped it with some butter & skipped the syrup. I really enjoyed it. I'll have to explore that avenue in the future. :) If you have some cookie dough/batter left over, why not give it a try, too ~ you might find you like it as much as I did.
~ Other NUT BUTTER / SEED BUTTER variations to consider for this breakfast cookie ~
For a different spin on these breakfast cookies, you could change up the Nut Butter or Seed Butter that you use. You can purchase different kinds of nut/seed butters... Or, you could make your own nut/seed butter, if you're so inclined. (making my own homemade nut/seed butters recipes sounds intriguing, I might be trying that out soon) ~ Some different kinds of butters that might be interesting to try in these cookies:
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