These delicious bite-sized peanut butter cookies are sure to be a popular treat for kids and adults-alike. Their timeless sweet and nutty flavor is perfectly paired with a smear of jam and glass of milk.
Peanut Butter Breakfast Cookies
2 large (140 grams each), ripe bananas
2 large (50 grams each) eggs
2 1/2 cups (200 grams) rolled oats (certified gluten-free if necessary)
1 cup (260 grams) peanut butter
3 tablespoons honey
2 teaspoons cinnamon
Pinch of salt
Preheat the oven to 350°F. Spray a cookie sheet with cooking spray.
Add the ripe bananas and eggs into a medium mixing bowl. Mix with a spatula, mashing on the banana to get chunks as small as possible. Add the oats, peanut butter, honey, and salt, and stir until just combined. The mixture will get thick and hard to stir.
Use a 1/4 cup measure to portion cookie dough into 12 balls. Take each ball and split it in half to create 24 smaller balls. Roll each ball and lightly smash it between your palms to create a mini cookie.
Place the cookies on the baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
Serves: 8 | Serving Size: 3 cookies
Per serving: Calories: 299; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 53mg; Sodium: 131mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 13g; Protein: 11g
Nutrition Bonus: Potassium: 271mg; Iron: 13%; Vitamin A: 2%; Vitamin C: 4%; Calcium: 3%
Preview：Rising Cashew Consumption Bring Raw Nut Import to New Level