In my on-going quest to eat healthier, I found this latest recipe on Watching-What-I-Eat.blogspot.com. These peanut butter & oat cookies are her take on a “breakfast cookie,” and I was hooked at “peanut butter”. I’m not oblivious to the fact that peanut butter is high in calories, but I liked this alternative to using flour and dairy products. No flour, no eggs/milk, no refined sugar. I’m sold.
I LOVE peanut butter. I mean seriously, love. I also love bananas – – another key ingredient to this recipe. I’m usually pretty good about finishing a whole bunch before they get too ripe, but every now and then a couple stragglers are left behind. And it just so happened I had a few when I stumbled on Watching What I Eat.
I made a few alterations due to lack of ingredients, but you can find the original recipe here. Below are what I used:
- Two (2) ripe bananas
- 1/3 cup peanut butter ~ creamy or chunky
- 2/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups quick oats (uncooked)
- 1/4 cup chopped almonds
What I omitted were the vanilla protein powder, butter flavor extract, and carob/chocolate chips. My cookies could have been a bit sweeter, so I’ll definitely be looking into the vanilla protein powder for next time. Doesn’t hurt to add a little more protein either.
And here’s the finished product, right out of the oven. Overall pretty pleased with this recipe and will rotate with my banana bread for future overripe bananas!