Peanut Butter Banana Breakfast Cookies

The “breakfast cookie” - sounds like an oxymoron, right? Let’s be real: these do not taste like traditional cookies, but they are naturally sweet and delicious AND good enough for you that you can have a few for breakfast, totally guilt free.

Peanut Butter Banana Breakfast Cookies // gluten free, naturally sweetened

Ingredients:

  • 2 large ripe bananas
  • 2 eggs
  • 1/2 cup peanut butter (or any nut or seed butter of choice)
  • 2 tbsp chia seeds
  • dash sea salt
  • 1 tsp vanilla
  • 1.5 tsp cinnamon
  • 2 cups old fashioned oats
  • optional: 2-3 tbsp maple syrup (I suggest only adding this if your bananas are not super ripe OR if you plan to serve these to friends who may not be used to “healthy” treats)
  • optional add ins: chopped nuts, chocolate chips, cacao nibs

Instructions:

  1. Preheat your oven to 350F.
  2. Mash bananas eggs and peanut butter with a fork.
  3. Stir in remaining ingredients.
  4. Scoop by heaping tablespoon onto greased cookie sheet.
  5. Bake for 10-12 minutes or until bottoms just start to brown. Enjoy as is, or slathered with more peanut butter :)

 

Raw Vegan Peanut Butter Cookies

Packed with natural sugars and healthy fats, these little cookies are my new favorite after- lunch sweet treat. I keep a batch in the freezer and have noticed that they dry out a bit when stored like this, but I think that makes them taste even more like a baked cookie (versus your typical raw energy ball).  Seriously, these cookies taste so much like the baked, less wholesome version that I'm surprised (in a good way) every time I bite into one.

Like many raw treats, this one has limited ingredients (PB, dates, almonds, salt) and comes together in a snap.  Head over to A House in the Hills for the recipe!

photo and recipe via a house in the hills

photo and recipe via a house in the hills

Note:  I added a bit more peanut butter than the recipe calls for.  Taste and adjust as you go.

UPDATE: I also made these with almond pulp instead of almonds and they turned out just fine! I'm always happy to find a recipe to use up the mountains of pulp I have in my freezer (from making homemade nut milk).  SCORE.

DATES

Dates are nature's candy.  And no, I don't mean the dinner-and-a-movie type, although those are sweet too.  Seriously, who can argue that a dense, gooey medjool date isn't just as good, if not better than any candy?  For those of you who don't taste the similarity, try this simple recipe.  I promise when you try these chocolate covered bites of heaven, you will swear you are eating a Snickers (with no guilt, sugar rush, or sugar crash).

Nature's Candy (Chocolate Covered Stuffed Dates)

1 TBSP coconut oil

3 TBSP natural peanut butter **Sub any seed or nut butter if you have allergies/intolerances/aversions

1 cup vegan dark chocolate (chips, bar broken into pieces, whatever you want)

10-15 medjool dates, pitted (will depend how big your dates are and how full you stuff them)

1. In a small bowl, combine the coconut oil and peanut butter. 

2. In the center of each date (where the pit used to be), spoon a small amount of the peanut butter mixture, about 1/2-1 tsp depending on the size of the date. You don't want the date overflowing with PB, but try to get as much as you can.

3. Place stuffed dates on a tray lined with parchment paper and stick in your freezer to firm up.

4. While dates are in the freezer, melt your chocolate using a double boiler (or microwave). Once chocolate is melted, remove from heat and let cool for 5-10 minutes.

5.  Remove dates from freezer.  Coat with melted chocolate and return to tray.  Once you've covered all your dates, stick the tray back in the freezer for about 30 minutes.  Then transfer your treats to a container and store in the freezer until ready to enjoy.  

These come together quickly, which is good because they will disappear quickly too!  I'm already getting ready to make my third batch... 

Shhh... Don't tell anyone I'm eating the last one!

What's your favorite healthy indulgence?