Low Glycemic Peanut Butter
Oatmeal Breakfast Cookies
My husband keeps accusing me of only calling these "breakfast cookies" as an excuse to justify my eating them at the ripe hour of 9AM every day.
I can't decide if I feel insulted, or deeply, deeply seen.
Bored in your marriage? Thank me later.
Peanut Butter Oatmeal Breakfast Cookies: vegan, gluten-free, protein-packed, fiber-rich, grab-n'-go ready & is it just me - or would these be the perfect
complement to a warm, frothy oat milk latte?
Asking for a friend, of course.
Prep time: 15 miN
Cook time: 20 min
Total time: 35 min
Makes 12 Large Cookies
3 ripe (spotty) bananas, mashed
1 tsp vanilla extract
1/2 cup natural peanut butter
2-3 Tbsp maple syrup
2 cups rolled oats
1/4 cup powdered peanut butter
2 Tbsp ground flax/flaxmeal
1 tsp baking powder
pinch of sea salt (if peanut butter not already salted)
1/3 cup dark chocolate chunks
1/3 cup chopped walnuts
Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
In a large bowl, mash the bananas until thin and runny.
Next, add in the vanilla extract, peanut butter and maple syrup. Mix well to combine.
Add in rolled oats, powdered peanut butter, ground flax, baking powder, sea salt and mix until combined.
Finally, add in the dark chocolate chunks and walnuts. Mix until just combined.
Spoon out 12 large cookies onto prepared baking sheet and gently press into a cookie shape. Because these are gluten-free and flourless (great for blood sugar management!), they won't expand as normal, traditional cookies would.
Bake at 350 for 20-22 minutes until golden.
Store in the refrigerator in an air-tight container for 3-4 days.
Because these are made with such fresh ingredients and lack the shelf-stable sugar, flour, and refined fats used in most other baked goods, they require some special treatment.
But don't worry - they won't last long.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: