Wednesday, July 18, 2012

Peanut Butter & Banana Breakfast Cookies...a perfect take along treat!

Cookies for breakfast is definitely the way to go! Especially if they are filled with peanut butter, bananas, flax seeds, and oatmeal. No eggs or milk here either. These are tasty little morsels (if I do say so) seeing as how I keep popping them in my mouth and I'm surprised there are any left. My intention was to make them for my son for his breakfast at school and he will have them for one day but I can't guarantee more than that. 

I'm always trying to think of new little breakfast treats to give him to eat in the mornings that will travel well and don't need to be refrigerated. These are healthy and small (about 2" each) so they're perfect. You could of course add raisins, cranberries, nuts, or chocolate chips but I decided to keep it simple. This is a pretty small recipe which could be great or so sad when they're all gone. I would rather make small recipes and try them out different ways than one big recipe and eat on them for a each day for a whole week or more.

What I love about these is that there is no eggs, milk, or flour. There is some sugar but feel free to substitute honey for the sugar and omit the apple juice. I am out of honey for the moment so I was trying different ingredients. These are so quick and easy to make you will wonder why you didn't do it sooner. So go make some! Happy Baking!

Peanut Butter & Banana Breakfast Cookies
Makes 16-18 2” cookies

- ½ cup rolled oats
- 2 tablespoons flax seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ cup granulated sugar
- ¼ cup mashed banana
- ¼ cup peanut butter
- 1 tablespoon apple juice
- ½ teaspoon vanilla extract

1. Preheat oven to 350F.
2. In a medium bowl mix together oats, flax seeds, cinnamon, baking soda, and sugar. Add the banana, peanut butter, apple juice, and vanilla. Mix thoroughly until the mixture is completely blended.  
3. Scoop mounds about 1 tablespoon each onto a baking sheet. Bake 8-9 minutes or until lightly browned. Remove from oven, cool slightly then move to a cooling rack to cool completely.

* If desired substitute honey for the granulated sugar in the same quantity and omit the apple juice

This is an original recipe

This recipe may be shared at:

· Inside BruCrew Life - Trick or Treat Tuesday's 
· Fireflies and Jellybeans - Show Off Your Stuff Party
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party


  1. What a great cookie! I love that I could eat it for breakfast!!

    1. Thanks! I love that they're small so I can have a few of them :)


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