Vegan Peanut Butter Banana Breakfast Cookies

Author: Corinne Dekker, Organizational and Human Development

Prep: 10 minutes
Cook: 20 minutes
Yield: 20 cookies

Ingredients

  • 3 ripe bananas, mashed (1 heaping cup)
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 2 tablespoons coconut oil, partially melted.
  • 2 cups quick cooking oatmeal
  • 1/4 cup peanut flour
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • OPTIONAL- 1/4 tablespoons coconut sugar, organic cane sugar, or brown sugar
  • OPTIONAL: dark chocolate chips
  • OPTIONAL: Protein Frosting (2 tablespoons protein powder + 1/2 tablespoon almond butter + almond milk, add until you hit your desired consistency)

Instructions

  1. First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
  2. Then, in a large bowl, mash 3 bananas. You’ll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
  3. Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don’t worry, there’s no eggs, this batter is completely edible! If you’d like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don’t like super sweet cookies. You can also add chocolate chips, too 
  4. Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
  5. Bake at 350 for about 20 minutes or until they begin to brown.